Sauerkraut (Homemade)
Ingredients:
- 900 g (2 lb / 1 medium head) green cabbage
- 18 g (1 tbsp) sea salt
- 2 g (1 tsp) caraway seeds
Equipments:
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 16 Calories 14 Carbohydrates 3 g Fat 0 g Fiber 1 g Protein 1 g
Monounsaturated 0 g Polyunsaturated 0 g Saturated 0 g Trans 0 g
Vitamin A 3 mcg Vitamin C 21 mg Vitamin D 0 mcg
Calcium 23 mg Iron 0 mg Potassium 96 mg
Cholesterol 0 mg Sodium 450 mg Sugar 2 g
Vitamin K 43 mcg (notably high due to fermented cabbage)
.svg){kind=small}
.svg){kind=small}
Slice the cabbage — cut it thin and even so it packs down tightly with less air trapped between layers.
Prep your jar — have the jar and fermentation weight cleaned and ready before you start massaging the salt in, since the cabbage needs to go straight in once it's released its liquid.
Instructions:
- Massage the cabbage: In a large mixing bowl, combine the sliced cabbage with 18 g (1 tbsp) sea salt. Massage firmly for 5-10 minutes, until it releases a good amount of liquid.
- Add the caraway seeds: Stir in 2 g (1 tsp) caraway seeds, if using.
- Pack the jar: Pack the cabbage tightly into a clean glass fermentation jar, pressing down firmly so the liquid rises above the cabbage.
- Weigh it down: Place a fermentation weight (or a small clean jar) on top of the cabbage to keep it fully submerged, and cover loosely with a cloth.
- Ferment: Let ferment at room temperature for 1-4 weeks, tasting periodically, until it reaches your desired tanginess.
- Refrigerate: Once it reaches the flavor you want, transfer to the refrigerator to slow fermentation.
Common Mistakes: Not fully submerging the cabbage — any exposed cabbage can grow mold, so keep it weighed down under the brine at all times. Using too little salt — raises the risk of spoilage; stick to roughly 2% salt by weight of cabbage. Opening the jar too often — releases the carbon dioxide fermentation needs and can slow it down.
Notes: If the cabbage doesn't release much liquid after massaging, let it rest for 15-30 minutes and massage again — salt draws out moisture gradually.
Storage: Once fermented to taste, store in the refrigerator for up to 6 months. The flavor continues to mellow and deepen over time.
Swaps: Red cabbage can replace green cabbage for a vibrant pink kraut. Juniper berries or celery seeds can replace caraway seeds, or omit them entirely.
Green cabbage — the star and only vegetable needed. Its natural sugars feed the wild lactic acid bacteria already living on the leaves, which is what drives the fermentation without needing a starter culture.
Sea salt — not just seasoning. Salt draws liquid out of the cabbage to form the brine, and at roughly 2% of the cabbage's weight it creates an environment that favors beneficial lactic acid bacteria while inhibiting spoilage organisms.
Caraway seeds — the traditional aromatic in German-style sauerkraut, adding a warm, slightly anise-like flavor. Entirely optional if you prefer a plain kraut.
Sauerkraut (Homemade)
Ingredients:
- 900 g (2 lb / 1 medium head) green cabbage
- 18 g (1 tbsp) sea salt
- 2 g (1 tsp) caraway seeds
Equipments:
Features:
Why These Ingredients:
Green cabbage — the star and only vegetable needed. Its natural sugars feed the wild lactic acid bacteria already living on the leaves, which is what drives the fermentation without needing a starter culture.
Sea salt — not just seasoning. Salt draws liquid out of the cabbage to form the brine, and at roughly 2% of the cabbage's weight it creates an environment that favors beneficial lactic acid bacteria while inhibiting spoilage organisms.
Caraway seeds — the traditional aromatic in German-style sauerkraut, adding a warm, slightly anise-like flavor. Entirely optional if you prefer a plain kraut.
Prep:
Slice the cabbage — cut it thin and even so it packs down tightly with less air trapped between layers.
Prep your jar — have the jar and fermentation weight cleaned and ready before you start massaging the salt in, since the cabbage needs to go straight in once it's released its liquid.
Instructions:
- Massage the cabbage: In a large mixing bowl, combine the sliced cabbage with 18 g (1 tbsp) sea salt. Massage firmly for 5-10 minutes, until it releases a good amount of liquid.
- Add the caraway seeds: Stir in 2 g (1 tsp) caraway seeds, if using.
- Pack the jar: Pack the cabbage tightly into a clean glass fermentation jar, pressing down firmly so the liquid rises above the cabbage.
- Weigh it down: Place a fermentation weight (or a small clean jar) on top of the cabbage to keep it fully submerged, and cover loosely with a cloth.
- Ferment: Let ferment at room temperature for 1-4 weeks, tasting periodically, until it reaches your desired tanginess.
- Refrigerate: Once it reaches the flavor you want, transfer to the refrigerator to slow fermentation.
