How to Make Sauerkraut
Make lacto-fermented sauerkraut at home with just three ingredients, cabbage, caraway seeds and salt. This homemade sauerkraut recipe is easy to make and loaded with beneficial probiotics for good gut health.
Ever wonder how to make homemade sauerkraut? It's easier than you think! This easy sauerkraut recipe only needs a few ingredients, a bit of effort, and a couple of weeks to ferment on the counter.
Fermented sauerkraut is fantastic for your gut and packed with probiotics that aid digestion and boost your immune system.
There are two types of sauerkraut: lacto-fermented and shelf-stable. Lacto-fermented sauerkraut, made through natural fermentation, is loaded with live probiotics and offers the best nutrition and flavor.
On the other hand, store-bought sauerkraut is usually pasteurized during canning, which destroys the active probiotics, making it less nutritious than fresh or homemade sauerkraut.
So, why not give it a try? With just a little patience, you'll have delicious, probiotic-rich sauerkraut ready to enjoy!
Ingredients
- cabbage: The main ingredient for sauerkraut, cabbage is rich in vitamins and minerals. It's best to use fresh, organic firm heads of cabbage for the crispiest texture and best fermentation.
- sea salt: Essential for fermentation, salt draws out water from the cabbage, creating the brine in which the cabbage ferments. It also helps to preserve the cabbage and prevent the growth of harmful bacteria.
- carraway seeds: Optional but traditional, I highly recommend using caraway seeds. They add a distinct, slightly sweet, and earthy flavor to the sauerkraut.
How to make Sauerkraut
Step 1: Prepare the cabbage
Remove two to three of the outer leaves of the cabbage and set aside. Core and cut the cabbage into fine shreds.
Add the shredded cabbage, salt, and caraway seeds to a large bowl. Toss the ingredients, cover the bowl, and let sit for 20-30 minutes.
Step 2: Mash the cabbage to release the juices
Squeeze or pound the cabbage with a wooden spoon for 10 minutes or until the cabbage has released most of its juices.
Step 3: Ferment
Transfer the cabbage to a wide-mouth, quart-sized mason jar, packing it tightly as you put it into the jar. Press down on the cabbage every two inches that you fill the jar to help pack and release more juices as you go. Leave about a 1-2 two-inch headspace from the top of the jar.
Place one of the cabbage leaves on top to hold the shredded cabbage beneath the liquid. If there is not enough liquid, mix 1 cup of water with ½ tablespoon of salt to make a brine and pour enough to cover. Place a fermentation weight on top of the cabbage leaf to keep it under the liquid.
Let the jar sit on the counter for a minimum of 3-5 days. I prefer the taste and texture after it has fermented for 14 days. Give it a taste to see if it's to your liking. It can sit out for several weeks until it has the texture and flavor that you desire.
How to finely shred cabbage with a knife
Slice in half. Before slicing in half, remove any wilted or tough outer leaves. Cut the cabbage in half through the core using a sharp knife.
Remove the core. Place the cabbage halves cut-side down, and carefully slice out the hard core from each half in a triangle shape.
Quarter the cabbage. Cut each half in half again to create quarters.
Thinly slice. Place one quarter flat-side down, hold it steady, and slice the cabbage into thin strips, moving your knife from top to bottom. Adjust the thickness by how close your cuts are.
how to finely shred cabbage in food processor
Remove the core. Cut out the hard core from each quarter.
Cut cabbage into chunks. Slice the quarters into smaller chunks that can fit into your food processor’s feed tube.
Attach the shredding blade. Place the shredding (or slicing) disc into the food processor.
Feed the cabbage. Place the cabbage chunks into the feed tube and turn on the food processor. Use the pusher to guide the cabbage down the tube for even shredding.
Check the consistency. If needed, pulse the processor a few more times for a finer shred.
Serve
Sauerkraut can be served as a side dish, in salads or as a topping for hamburgers and sandwiches.
How to Store
Homemade sauerkraut will last in the fridge with a tight seal for up to 6 months.
homemade pantry recipes
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How to Make Sauerkraut
EQUIPMENT
- 1 quart-sized mason jar A wide-mouth jar is easiest to work with and clean.
INGREDIENTS
- 1 medium head of cabbage (about 2 lbs.)
- 2 tablespoons sea salt
- 1 tablespoon caraway seeds (optional)
INSTRUCTIONS
- Remove two to three of the outer leaves of the cabbage and set aside. Core and cut the cabbage into fine shreds.
- Add the shredded cabbage, salt, and caraway seeds to a large bowl. Toss the ingredients, cover the bowl, and let sit for 20-30 minutes.
- Squeeze or pound the cabbage with a wooden spoon for 10 minutes or until the cabbage has released most of its juices.
- Transfer the cabbage to a wide-mouth, quart-sized mason jar, packing it tightly as you put it into the jar. Press down on the cabbage every two inches that you fill the jar to help pack and release more juices as you go. Leave about a 1-2 two inch headspace from the top of the jar.
- Place one of the cabbage leaves on top to hold the shredded cabbage beneath the liquid. If there is not enough liquid, mix 1 cup of water with ½ tablespoon of salt to make a brine and pour enough to cover. Place a fermentation weight on top of the cabbage leaf to keep it under the liquid.
- Let the jar sit on the counter for 3-14 days. Give it a taste to see if it's to your liking. It can sit out for several weeks until it has the texture and flavor that you desire.
Nutrition
Sauerkraut is finely shredded cabbage that undergoes lacto-fermentation, a natural process where beneficial bacteria convert sugars in the cabbage into lactic acid, giving it a tangy flavor and preserving it.
To make sauerkraut, start by shredding the cabbage, then toss it with salt and caraway seeds. Let the mixture sit for 20-30 minutes, then squeeze or pound the cabbage until it releases its juices. Pack the cabbage tightly into a jar, pressing it down as you go to release more juice, and leave about 1-2 inches of space at the top. Place a cabbage leaf on top to keep the shredded cabbage submerged, and if needed, add a bit of saltwater brine. Let the jar sit on the counter for 3-5 days, or longer, until it reaches your desired flavor and texture.
Fermented sauerkraut is made by naturally fermenting cabbage with salt, creating a tangy flavor and probiotic benefits. Regular sauerkraut is often pasteurized, which kills the beneficial bacteria and may include added preservatives or vinegar.
Do you not need an airlock?
Do you burp it occasionally?
Hi Jenn, you can do either.
Hello,
when I add the cabbage to the jar and let it sit on the counter, does the lid have to be slightly open or completely closed?
Slightly open