How to Make Sauerkraut

Master the art of homemade fermentation with this simple yet rewarding recipe for making sauerkraut from scratch! With just two basic ingredients—fresh green cabbage and kosher salt—you can create a tangy, probiotic-rich condiment that's bursting with flavor and health benefits. This step-by-step guide walks you through the fermentation process, from massaging the cabbage to develop a natural brine to patiently waiting for the perfect level of sourness. Whether you're a seasoned fermenter or a curious beginner, this recipe offers a fun, hands-on way to craft a fermented food staple that's perfect for topping sandwiches, enhancing charcuterie boards, or adding zing to your favorite dishes. Plus, with no cooking required, it's a budget-friendly, eco-conscious way to preserve fresh produce and boost gut health. Get ready to enjoy the incredible taste and benefits of homemade sauerkraut!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 head (approximately 2 pounds) Green cabbage
• 1.5 tablespoons Kosher salt

Directions

Step 1

Remove any damaged outer leaves from the cabbage and set aside a couple of the larger, clean outer leaves for later use.

Step 2

Slice the cabbage in half lengthwise, then again into quarters. Remove the core from each quarter.

Step 3

Thinly slice the cabbage into shreds using a sharp knife, mandoline, or food processor.

Step 4

Place the shredded cabbage in a large mixing bowl and sprinkle the kosher salt evenly over it.

Step 5

Using clean hands, massage the salt into the cabbage for about 5-10 minutes until it begins to release liquid and becomes soft. This liquid is the brine and is essential for fermentation.

Step 6

Pack the salted cabbage tightly into a clean fermenting jar or crock, pressing down firmly with your hand, the back of a spoon, or a tamper to eliminate any air pockets.

Step 7

Pour the brine from the bowl over the cabbage, ensuring the cabbage is completely submerged in liquid.

Step 8

Place the reserved cabbage leaf on top of the shredded cabbage as a barrier to help keep it submerged.

Step 9

Weigh down the cabbage using a fermentation weight, small clean jar filled with water, or a similar food-safe object to keep everything under the brine.

Step 10

Cover the jar with a loose lid, clean cloth, or fermentation lid to allow gases to escape while keeping contaminants out.

Step 11

Store the jar at room temperature (65-75°F or 18-24°C) away from direct sunlight. Allow the sauerkraut to ferment for 1 to 4 weeks. Check daily to ensure the cabbage remains submerged and remove any scum or mold that might develop on the surface.

Step 12

Taste the sauerkraut after 7 days to check the flavor. Allow it to continue fermenting if a stronger tang is desired, sampling every few days until it reaches the preferred level of sourness.

Step 13

Once fermented to your liking, transfer the sauerkraut to clean airtight jars and store in the refrigerator for up to 6 months.

Nutrition Facts

Serving size	913.9 grams (913.9g)

Amount per serving	% Daily Value*
Calories	227

Total Fat 0.90g	1%
Saturated Fat 0.30g	2%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2818mg	123%
Total Carbohydrate 52.60g	19%
Dietary Fiber 22.70g	81%
Total Sugars 29.00g
Protein 11.80g	24%

Vitamin D 0IU	0%
Calcium 363mg	28%
Iron 4mg	24%
Potassium 1542mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.0%

Protein: 17.8%

Carbs: 79.2%