I found the homemade sauerkraut to be so much better than store bought stuff. So, if it’s so easy, what’s the downside?
Well, you have to have a little patience. Preparation is simple but you’re going to have 3-4 weeks to enjoy the fruits of your labor. I promise it is worth the wait.
Homemade Sauerkraut Recipe
- Cabbage, shredded
- Kosher Salt (Do NOT use iodized or table salt)
- Wide Mouth Canning Jar
- Distilled Water, if needed
You’ll be amazed at how you can get an entire head of cabbage into one jar in this process. This is one of the most simple fermented foods that you can make at home in your kitchen.
Recipes with Sauerkraut
You may also be interested in the recipe for a Classic Reuben Sandwich
How to Make Old Fashioned Kraut
It is important to keep the cabbage submerged in the water brine as it ferments. Release the lid every few days to allow any gases to escape. After a couple of weeks of patience, you’ll have your delicious homemade tangy kraut.
- 1.5 - 2 lb Cabbage, shredded
- 1 tbs Kosher Salt (Do NOT use iodized or table salt)
- Wide Mouth Canning Jars
- Shred cabbage into small even slices and place in a large bowl
- Next, sprinkle the kosher salt over the cabbage and allow it to sit for one hour. After an hour, use your hands to squeeze and break down the cabbage and pull out water from the cabbage.
- Pack the cabbage into a canning jar, along with the water released from the cabbage making sure the cabbage is covered with water. If additional water is needed, use a small amount of filtered water to make up the difference.
- Allow the sauerkraut to ferment for at least two weeks before using. Check occasionally and release any gases from the canning jar.
Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 403mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g
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