How To Make Sauerkraut?
Sauerkraut is simply cabbage fermented in brine (salt water). It’s high in vitamin C and a natural probiotic, full of beneficial bacteria for our gut. It’s a very simple and easy recipe to make.
Most store-bought sauerkraut is processed, contains additives, and isn’t as good for our digestive system. This homemade version is much healthier and cheaper than what you find at the supermarket.
It’s the perfect side dish for your main courses because it’s delicious. It goes great with meat substitutes like seitan and will add a spectacular flavor to your lunches and dinners.
Sauerkraut is a traditional German recipe. It’s simple, healthy, and very beneficial for our bodies, as well as containing large amounts of vitamin C. To make it, you only need two ingredients: cabbage and salt.
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Tips for Preparing a Good Sauerkraut
- For this recipe you can use white or green cabbage, which are the most traditional options.
- Remove the wilted outer leaves and the core of the cabbage before cutting it.
- Choose coarse salt or sea salt, which are the most suitable for fermentation.
- Don’t overdo it with the salt: aim for approximately 2% of the cabbage’s weight (about 20 g per 1 kg).
- Massaging the cabbage helps it release its juices naturally.
- Once in the jar, cover the mouth with a kitchen towel to protect it from direct light.
- Let it ferment in a cool, dry place for a balanced flavor.
- If you wish, add a small touch of white wine to enhance the flavor.
- When it reaches your desired level of fermentation, refrigerate it to preserve its flavor.
Read Also: Korean Tteokbokki Recipe
How to Make Sauerkraut?
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Very firm cabbage (pale green or white) | 2 kg | Remove any tough outer leaves and the core |
| Coarse sea salt crystals | 3 tbsp | Or 6 tbsp flaked sea salt |
| Caraway seeds | 1 tsp | |
| Peppercorns | 1 tsp |
Preparation
Step 1
Thoroughly wash a large tub or bowl, then rinse it with boiling water from the kettle. Make sure your hands and anything that comes into contact with the cabbage are very clean. Use a container that comfortably holds the softened cabbage, leaving several inches of space at the top to prevent overflow.
Step 2
Shred the cabbage finely; a food processor makes this easier. Layer the cabbage and salt in the tub or bowl. Massage the salt into the cabbage for 5 minutes, wait 5 minutes, then repeat. You should end up with a much reduced volume of cabbage in its own brine. Mix in the caraway seeds and peppercorns.
Step 3
Cover the surface of the cabbage completely with a sheet of cling film, then press down to remove all the air bubbles underneath. Weigh the cabbage down with a couple of heavy plates or other weights that fit your bowl, and cover as much of the cabbage as possible. The brine level will rise to cover the cabbage slightly.
Cover the tub and leave it in a dark place at a cool room temperature (approximately 18–20°C) for at least five days. It will be ready to eat after five days, but for maximum flavor, let the cabbage ferment for 2 to 6 weeks (or until the bubbles subside).
Step 4
Check the cabbage every day or two, releasing any gas that may have built up during fermentation by turning it over to release the bubbles. If any skin forms, remove it, rinse the weights with boiling water, and replace the plastic wrap. You should see bubbles appearing inside the cabbage, and possibly some foam on top of the brine.
Keep it at a cool, consistent room temperature: too cold and fermentation will take longer than desired; too warm and the sauerkraut may become moldy or ferment too quickly.
Step 5
The cabbage will become more sour the longer it ferments, so taste it occasionally. When you like the flavor, transfer it to smaller, sterilized jars. It will keep in the refrigerator for up to six months.
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Nutrition Facts
| Nutrient | Amount |
|---|---|
| Serving size | 1/4 cup |
| Calories | 20 kcal |
| Carbohydrates | 4 g |
| Sodium | 720 mg |
| Fiber | 4 g |
FAQs – Frequently Asked Questions
Can I use green cabbage instead of white?
Yes. You can use white or green cabbage.
How much salt should I use?
Aim for about 2% of the cabbage’s weight (around 20 g per 1 kg).
When is it ready?
It’s ready after five days, but for maximum flavor you can ferment it for 2 to 6 weeks.
How long does it keep?
It will keep in the refrigerator for up to six months.
Conclusion
Homemade sauerkraut is a simple recipe made by fermenting cabbage in brine. Once it reaches the flavor you like, transfer it to sterilized jars and refrigerate to preserve it.
