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–+ servings
Jar of cabbage with a fermenting lid for making sauerkraut.
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Easy Homemade Sauerkraut

The Easy Homemade Sauerkraut is so fresh and delicious and loaded with good for you probiotics
Course Condiment
Cuisine German
Prep Time 30 minutes
Fermenting - 2 Weeks 14 days
Total Time 14 days 30 minutes
Servings 12
Calories 14kcal

Equipment

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. 

Notes

You can use red or green cabbage. 
You can add fresh herbs, ginger, shredded apples, shredded carrots. 

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