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!
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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!
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.
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!
Easy Homemade Sauerkraut
- 1 1/2 pounds cabbage finely shredded
- 1 tablespoon salt plus more for brine
- 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.
Once you’ve tried your hand at fermenting cabbage, you might want to try:
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck