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Sauerkraut

An overhead view of a bowl of sauerkraut

Tangy and crunchy Sauerkraut is so easy to make at home.  Don’t worry no giant crock needed.

Ingredients

Scale
  • 1 Medium Head of cabbage
  • 1 TBS Kosher salt

Optional additives

  • Caraway seed
  • Dill weed and garlic
  • Bell pepper slices
  • Apple shreds
  • Beet root shreds
  • Carrot shreds

Instructions

  1. Clean a quart sized mason jar and a large mixing bowl with soap and warm water. Do not use antibacterial soap. We want them clean but not sterilized. 
  2. Cut the head of cabbage into manageable pieces, cut out the core, and slice into thin ribbons.
  3. Place all the cabbage ribbons into the large mixing bowl and sprinkle with salt. Using your hands massage the salt in to the cabbage for 5-10 minutes. The cabbage with begin to breakdown and produce liquid. 
  4. Grab a handful of cabbage and stuff it into the mason jar. Repeat this to fill up the jar. Every couple of handfuls pack the cabbage down into the jar. Add in any liquid from the mixing bowl. Stop when you are and inch or so from the top.
  5. Weigh down the cabbage with either a clean stone, fermenting weight, or even a smaller mason jar with something in it to weigh it down. 
  6. Cover with a cloth or use a fermentation lid.  
  7. Check on the sauerkraut every few hours for the first 24 hours, pressing down so it will become submerged in it’s own liquid. Once it’s submerged leave it in a cool place out of direct sunlight for 3 to 10 days. Taste the sauerkraut every day till it is to your liking and then refrigerate.

Keywords: cabbage, Sauerkraut, Vegetables