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    Home » Canning and Preserving

    Easy Homemade Sauerkraut Recipe

    LAST UPDATED: August 17, 2018 PUBLISHED: March 8, 2018 By Pam Greer 8 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    After reading an article on probiotics in sauerkraut, the next thing I needed to learn was how to make homemade sauerkraut.  It is so easy to make homemade sauerkraut and my favorite way is in a mason jar!  When you taste how fresh it is, you'll never buy store bought again!

    Post may contain affiliate links.

    Red cabbage sauerkraut in a mason jar with a kraut source lid

    Probiotics in Sauerkraut

    I love sauerkraut and would eat it even if it wasn't great for us.  I read an article about probiotics and about how important they are for our gut health.  You can even buy probiotic supplements and some foods that don't normally contain probiotics are even being supplemented with them.  But why buy supplements when you can get your own probiotics in Easy Homemade Sauerkraut?   The best part or making it yourself is that it can contain different strains of probiotics each time you make it!

    Jar of homemade sauerkraut

    Using a Kraut Source

    I was always a little nervous about making homemade sauerkraut.  I had an antique crock that had been used by my husband's grandmother to make sauerkraut, but I want something easier.  Enter the Kraut Source.   It has made making homemade sauerkraut so easy.  It keeps the cabbage submerged under the brine, keeps a water tight seal, and lets gas escape.  You don't have to use a kraut source, but it makes it so much easier.  And even though it's called kraut source, you can ferment all kinds of vegetables.

    red cabbage sauerkraut in a mason jar with kraut source lid

    Easy Homemade Sauerkraut

    The hardest part about making homemade sauerkraut is choosing which cabbage to use!  Really.  I settled on a red cabbage sauerkraut mainly because I loved the color.    After shredding and salting the cabbage, you pack it into a jar, cover it with brine, and make sure the cabbage is submerged.  Then you let it ferment at room temperature for about 2 weeks.  If you have a tight lid, you need to burp it daily to let the gas out.  After that, put a tight lid on the jar and store in the refrigerator.

    Things to remember when making homemade sauerkraut:

    • It is best to make homemade sauerkraut with filtered water and a good quality salt.
    • You can use Pickling Salt or even a good Himalayan Pink Salt or Grey Salt, but do not use regular table salt.
    • You need something to keep the cabbage submerged, like the Kraut Source, glass weights, or even this easy fermenter kit.
    • To pack the sauerkraut in, you can use a drink muddler or a kraut pounder.

    After you've made your first batch and see how easy it is and how amazing it tastes, feel free to mix things up.  You can add carrots, and/or ginger, different herbs, even fennel and apples!

    Homemade Sauerkraut
    Print Pin Save Saved!
    5 from 6 votes

    Easy Homemade Sauerkraut

    The Easy Homemade Sauerkraut is so fresh and delicious and loaded with good for you probiotics
    Course Condiment
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 12
    Calories 14kcal

    Ingredients

    • 1 ½ pounds cabbage finely shredded
    • 1 tablespoon salt plus more for brine
    • water

    Instructions

    • Place the shredded cabbage in a large bowl.  Massage 1 tablespoon of salt into the cabbage.  Let it rest for about 5 minutes. 
    • Pack the salted cabbage into your container of choice - I used a 2 quart mason jar.  Really pack it in tight, you can use a kraut pounder or drink muddler. 
    • If there is not enough liquid to cover all of the cabbage make a brine using 1 teaspoon of salt per 1 cup of water and pour it over the cabbage. 
    • Seal, making sure the cabbage is submerge, either with a weight or a kit that includes that function.  If your system doesn't come with an airlock, you will need to burp the cabbage every day to release gases.  Make sure the liquid level stays above the cabbage.  If it is getting low, replenish with more the brine solution. 
    • Let sit out at room temperature until desired strength - anywhere from 2 weeks to a month.   When it tastes good, store the sauerkraut in a jar with a lid, in the refrigerator.   It will keep for 6 months to a year. 

    Nutrition

    Calories: 14kcal | Carbohydrates: 3g | Sodium: 591mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 20.8mg | Calcium: 23mg | Iron: 0.3mg

    Once you've tried your hand at fermenting cabbage, you might want to try:

    Half Sours Pickles

    Half Sours Pickles 

    Hungarian Summer Pickles

    Hungarian Summer Pickles 

     

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    Reader Interactions

    Comments

    1. Linda says

      July 14, 2018 at 7:07 am

      5 stars
      Easy, delicious and quick!
      Best Kitchen Utensil 2018

      Reply
    2. Maria Tadlock says

      March 26, 2018 at 2:38 am

      5 stars
      My mother often makes pickled dishes. I also like to eat, but I never wanted to do it myself. But the recipe looks good, I decided to try it.

      Reply
    3. Miz Helen says

      March 24, 2018 at 9:23 am

      5 stars
      Congratulations!
      Your post is featured on Full Plate Thursday this week, and we pinned it to our Features board. Enjoy your weekend and your new Red Plate!
      Miz Helen

      Reply
    4. Virginia says

      March 16, 2018 at 8:54 am

      Thank you for this recipe. We tried making sauerkraut once and it was a disaster! Pinned.

      Reply
    5. April J Harris says

      March 14, 2018 at 8:37 pm

      5 stars
      I've been hesitating to make homemade sauerkraut as I thought it might be difficult. I'm intrigued by the Kraut Source - and by your recipe, Pam! I'm hoping to give it a try soon! Sharing. Thank you so much for being a part of the Hearth and Soul Link Party. Hope you are having a lovely week!

      Reply
    6. Laura says

      March 13, 2018 at 6:46 am

      My hubby loves sauerkraut! Definitely saving this recipe for later!

      Reply
    7. Ellen Pilch says

      March 09, 2018 at 6:47 pm

      I love sauerkraut, but never thought of making it myself. This looks good.

      Reply
    8. Comedy Plus says

      March 08, 2018 at 5:23 pm

      5 stars
      My mother used to make and can sauerkraut when I was growing up. She had two five galled pottery containers that she let the cabbage ferment. It stank to high heaven, but what a treat when she was done. I love sauerkraut.

      Have a fabulous day. ♥

      Reply

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