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Homemade Sauerkraut

A simple and nutritious recipe for tangy homemade sauerkraut, packed with probiotics and great for meal prep.
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Prep Time 30 minutes
Total Time 14 days
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Fermented, German
Calories: 15
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 800 grams Fresh green cabbage About 1 head of cabbage
  • 2 Tbsp Salt Use 1 Tbsp salt for every 800 grams of cabbage

Method
 

Preparation
  1. Remove any outer leaves from the cabbage.
  2. Slice the cabbage into quarters, remove the core, and thinly shred it.
  3. Transfer the shredded cabbage into a large mixing bowl.
  4. Sprinkle the salt over the cabbage and massage it into the cabbage for about 5-10 minutes until juices are released.
Packing and Fermenting
  1. Pack the cabbage tightly into a glass jar, leaving about an inch of space at the top.
  2. Ensure the cabbage is submerged under its own juices; if not, make a brine with water and salt to cover the cabbage.
  3. Place a clean weight on top to keep the cabbage submerged.
  4. Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band.
  5. Leave the jar at room temperature, away from direct sunlight, for about 1-2 weeks, checking every few days.
Storage
  1. Once fermented to your liking, seal the jar with a lid and transfer it to the refrigerator for storage.

Notes

Sauerkraut can last for several months in the refrigerator. Check for any changes in smell or texture before consuming. If freezing, use a freezer-safe container and consume within six months for best flavor.