How to Make Sauerkraut at Home

How to Make Sauerkraut at Home

How to make sauerkraut at home with this easy step-by-step guide. Learn the science of lactic fermentation.

Course Fermented Foods, food preservation

Cuisine homemade

Keyword cabbage, chucrut, fermentation, fermented vegetables, sauerkraut

Prep Time 40

Fermenting time 15

Total Time 15 40

Servings portions

Calories 47kcal

Author missblasco

Equipment

Glass jars
Wooden spoon
Big bowl

Ingredients

5 lb Green Cabbage 1 large head (Approx. 1300g)
1 tbsp Sea Salt Approx. 1 leveled tablespoon + 1 teaspoon. (20g)
Filtered Water Only if needed to cover the cabbage.

Instructions

Remove the outer leaves of the cabbage and set a few aside for later. Shred the cabbage into thin strips (julienne). Remove any thick, hard stems and save them for a vegetable cream or stock, never waste good nutrients!
Place the shredded cabbage in a large bowl. Add the sea salt and begin to massage it thoroughly with your hands. Pro-tip: You may want to wear gloves to prevent the salt and cabbage juices from irritating your skin.
Squeeze and massage the cabbage for 10–15 minutes. The goal is for the cabbage to "sweat." You will know it's ready when the texture softens significantly and you can see a good amount of natural juice at the bottom of the bowl.
Pack the cabbage into very clean glass jars. Use a wooden utensil to press the cabbage down firmly toward the bottom. Ensure there are no air pockets and that the cabbage's own juice starts to cover the top.
Do not fill the jar to the very top; leave enough space for the liquid to rise over the cabbage. Place one of the reserved whole leaves on the top surface. Then, place a weight on top (a small glass jar filled with salted filtered water works perfectly) to keep everything submerged.
Close the jar and let it rest in a cool, dark place.
The First Signs: Within a day or two, you will see small bubbles forming, this means the fermentation has successfully begun.
Burping: It is advisable to open the jars once a day to release the CO₂ gas generated by the process.
Patience: Let it ferment for at least 15 days. You can start tasting it after day 10, but for the best probiotic profile and flavor, I recommend letting it mature longer.

Notes

Mastering the art of sauerkraut is the first step toward a probiotic-rich kitchen. This recipe uses "wild fermentation" to transform a humble cabbage into a powerhouse of digestive enzymes and beneficial bacteria.

Nutrition