Homemade sauerkraut is one of the easiest and least expensive options to add probiotics to our diet. Plus, I just noticed that making sauerkraut is a great arm workout. 😁👍 Have you ever had the experience of making your own sauerkraut yet? All you need is cabbage, salt and a jar. I used sea salt. That’s all!
Perfect for layering into a sandwich. Delicious, benefitful and crunchy.
Ingredients:
1 head of cabbage
2 tbsp sea-salt
Spring water (just a little if needed)
*Start with really clean tools and knead the cabbage with clean hands.
*Discard the wilted, limp, outer leaves of the cabbage. (Save one or two leaves for later)
* Shred the cabbage and transfer it to a large bowl.
* Add salt and knead, squeeze with your hands very well.
* Transfer to a jar ( two-quart)
*Start with really clean tools and knead the cabbage with clean hands.
*Discard the wilted, limp, outer leaves of the cabbage. (Save one or two leaves for later)
* Shred the cabbage and transfer it to a large bowl.
* Add salt and knead, squeeze with your hands very well.
* Transfer to a jar ( two-quart)
* Press and make sure there is no air in the shredded cabbage.
* Be sure that the cabbage stays submerged in liquid.
* Add spring water if needed.
* Use the reserved leaves to cover and press down the shredded cabbage.
* Cover the jar with a clean cloth and use a rubber band to secure it.
* Letting the cabbage ferment at room temperature (for beneficial bacteria to grow)
* Keep the jar in a cool and dark place for the best result.
* Over the next 24 hours, press the cabbage every few hours ( I use a jam jar filled with rocks) or use a wooden spoon.
* Store the jar for 3-10 days. Make sure that the liquid level is high enough after 24 hours. If you need to add water, dissolve one teaspoon salt in a cup of water. The kraut will continue to ferment and became tastier after.
* Add spring water if needed.
* Use the reserved leaves to cover and press down the shredded cabbage.
* Cover the jar with a clean cloth and use a rubber band to secure it.
* Letting the cabbage ferment at room temperature (for beneficial bacteria to grow)
* Keep the jar in a cool and dark place for the best result.
* Over the next 24 hours, press the cabbage every few hours ( I use a jam jar filled with rocks) or use a wooden spoon.
* Store the jar for 3-10 days. Make sure that the liquid level is high enough after 24 hours. If you need to add water, dissolve one teaspoon salt in a cup of water. The kraut will continue to ferment and became tastier after.
*If you see a layer of mold on the outer leaves, don’t worry, simply discard it. Your sauerkraut is still ok. Unless it smells off.
* When you see bubbles, foam and white scum on the surface of your sauerkraut is normal, a sign of healthy fermentation. 👍
* When you see bubbles, foam and white scum on the surface of your sauerkraut is normal, a sign of healthy fermentation. 👍
* Start tasting it after 3 days. If you think the taste is good, refrigerate it. You can eat it every stage of the process.
The sauerkraut will last for months in the fridge. So, let’s make a big batch next time 😁
I didn't even know that was something that you could make at home! I know my husband is going to love this when I make it for him.
ReplyDeleteHi Kate!
DeleteMaking your own sauerkraut is inexpensive and really easy. You’ll make it again and again 🖐
I never knew it was so easy to make homemade sauerkraut! Such a great recipe!
ReplyDeleteHi Eileen,
DeleteA food processor speeds up this process. But I enjoy slicing cabbage thinly 🙂
I love learning new recipes and this one is no exception. My boys love experimenting too with food.
ReplyDeleteTrying new and easy recipes with family members is so much fun 🙂 Enjoy!
DeleteOh so thats how sauerkraut is made. I love cabbage so its just a fermented way of making cabbage.
ReplyDeleteThat’s true..traditional, homemade sauerkraut using only cabbage and salt!
DeleteI am not a fan of sauerkraut at all, but my stepdad loves it! He would be shocked if I made it for him next time he visits! Thanks for sharing this recipe!
ReplyDeleteYou'll be surprised by how easy it is to make your own, in your kitchen 🙂 Enjoy!
DeleteProbiotics are so important to our health! I love this idea of home-made sauerkraut and how it can last for months. Will definitely have to try out this recipe.
ReplyDeleteHi Sondra!
DeleteGlad you like it. Making homemade sauerkraut is one of the easiest ways to get probiotics.
My neighbor makes sauerkraut every year and brings us several jars. It tastes so much better than anything you can buy in the store.
ReplyDeleteHow nice! You have a good neighbor 👍 Store bought sauerkraut is pasteurized, and the heat is what kills the probiotics.
DeleteI love cooking at home and sauerkraut is one thing I haven't been able to master. Glad to read this recipe :)
ReplyDeleteOh, I ‘m so glad to hear it! Happy cooking and a happy weekend!
DeleteWow!! This looks interesting recipe to try. I will definitely give this a try. My mom would love this for sure.
ReplyDeleteHi Angela!
DeleteWho doesn’t like sauerkraut, right?
Hope you and your mom have a wonderful weekend.
This homemade sauerkraut recipe is definitely a must try. Glad you shared this recipe with us.
ReplyDeleteSo glad it helped Candy!
DeleteEnjoy making your own sauerkraut!
Firstly I thought it was so hard to make sauerkraut...now I will at least try by instructions provided by you. Hope I would make it which taste good!!!
ReplyDeleteAs long as the cabbage stays submerged in liquid and you keep it at room tempature, you can make it! ❤️
DeleteI agree with your recipe, my Mom is also a fan of this.Cabbages are great source of nutrients plus this veggie is mostly composed of water. We usually add red bell pepper, and some sliced ginger to give more extra aroma.
ReplyDeleteThat’s right! Adding red bell pepper and sliced ginger is a great idea. They both add more aroma and make sauerkraut tastier for sure. Also shredded carrot is another option. I also mix with red cabbage.
DeleteI always make this stuff with red ginger to add more flavor and spice, it really taste good. My apptizer and side dish in every meal.
ReplyDeleteYum! Even better! Sauerkraut is one of our favorite side dishes too. It is the only way my son eats cabbage.
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