Go Back
–+ servings
Olivia

Homemade Sauerkraut

No ratings yet
Fermented cabbage made with just cabbage and salt. A classic Let’s Veg recipe for homemade sauerkraut and probiotic-rich flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 57
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 medium green cabbage about 2 lb, finely shredded
  • 1½–2 tsp fine sea salt about 2% by weight
  • Optional Add-Ins
  • Caraway seeds
  • Juniper berries
  • Garlic or shredded carrot

Equipment

Glass Jars

Cooking Instructions
 

  1. Place shredded cabbage in a large bowl. Sprinkle with salt.
  2. Massage firmly for 5-10 minutes until cabbage releases liquid.
  3. Pack cabbage tightly into a clean jar, pressing down so it’s submerged in its own brine.
  4. Leave 1-2 inches of headspace. Use a weight if needed to keep cabbage submerged.
  5. Cover loosely (or use an airlock) and place at room temperature, away from direct light.
  6. Check daily, pressing cabbage below brine if needed. Skim any harmless surface yeast.
  7. Begin tasting after 5 days; ferment longer for deeper tang.
  8. Once desired flavor is reached, seal and refrigerate.

Nutrition

Calories: 57kcalCarbohydrates: 13gProtein: 3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 622mgPotassium: 386mgFiber: 6gSugar: 7gVitamin A: 222IUVitamin C: 83mgCalcium: 91mgIron: 1mg

Notes

Keep cabbage fully submerged to prevent mold
Cooler rooms ferment more slowly
Refrigeration slows fermentation and preserves crunch

Tried this recipe?

Let us know how it was!