Description
A simple and delicious homemade sauerkraut recipe that adds a zesty crunch to any meal. Naturally fermented and budget-friendly.
Ingredients
Scale
- 1 medium head white cabbage (about 900 g / 2 lbs.)
- 4 teaspoons sea salt (about 20 grams)
- â…“ cup filtered water
Instructions
- Remove the outer leaves of the cabbage and cut it into quarters. Shred the cabbage using a knife or food processor.
- Transfer half of the shredded cabbage to a large bowl and sprinkle half of the salt over it.
- Add the remaining cabbage and top it off with the rest of the salt. Let it sit for 15 minutes.
- Wash a glass jar and its lid—clean and dry, ready to welcome your creation.
- Add â…“ cup filtered water to the cabbage and mix well with your hands.
- Pack the cabbage tightly into the jar, leaving 1-2 cm of space at the top.
- Seal tightly with the lid and optionally wrap with cling wrap for extra safety.
- Let it sit at room temperature for at least 7 days, opening it every 12-16 hours to release built-up gases.
- Taste your sauerkraut after 7 days, moving it to the refrigerator once it reaches desired tanginess.
Notes
Sauerkraut can be customized with additional spices, vegetables, or flavors like carrot, ginger, or dill. Store in an airtight container in the fridge for months.
- Prep Time: 15 minutes
- Cook Time: 10080 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg