Homemade Sauerkraut Recipe
Homemade Sauerkraut - learn how to make sauerkraut at home with this simple and easy step-by-step tutorial + recipe!
Equipment
- large wide mouth mason jar
- cheesecloth
- rubberband
Ingredients
- 1 small cabbage
- 4 teaspoons kosher salt
Instructions
- Cut Cabbage: Remove outer layers of 1 small cabbage (reserve 1-2 pieces for later). Cut cabbage in half. Remove the core from both sides. Very thinly slice the cabbage, cut extra along pieces in half.
- Salt: Place cabbage in large bowl. Add 4 teaspoons kosher salt. Massage with clean hands for 15 minutes - cabbage will continually wilt during this process.
- Pack in a Jar: Add cabbage to the mason jar along with any settled liquid - pushing down so it is packed down. Place the 1-2 extra pieces of outer layer of cabbage on top. Place a smaller jar or container on top of that and then put the cheesecloth over top, securing in place with a rubber band.
- Store to Ferment: Place in a pantry or somewhere away from direct sunlight. Let ferment a minimum of 7 days.
- Use: Enjoy in your favorite recipes - we love serving it with these Wisconsin beer brats!
Notes
- Additional add-ins: caraway seed is a very common addition, I like it without, but feel free to add in a teaspoon or so if you desire!
- Storage: Once your sauerkraut has reached your desired fermentation, place in the fridge (which will significantly slow down/stop the fermentation) for several months.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 592mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 0.3mg
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