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.
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
Serving: 1quartCalories: 247kcalCarbohydrates: 56gProtein: 13gFat: 2gMonounsaturated Fat: 1g