Homemade Sauerkraut

Why make Sauerkraut at home, you may ask? Besides being so much cheaper and fresher, sauerkraut has a ton of health benefits that you may be missing. If you haven’t explored the amazing flavor and health benefits of sauerkraut, now’s the time! Simply put, sauerkraut is fermented (and pickled) cabbage that is an immunity boosting, gut biome repairing, vitamin C and antioxidant packed probiotic than will rock your world. Cabbage is one of the most inexpensive vegetables that has a great shelf life and fermenting it can increase that shelf life greatly. Try this easy, make at home recipe for sauerkraut today!

We have it just like a pickle or salad with our Indian meal. You can also add it to sandwiches or burgers (or veggie burgers), wraps, salads, etc. Many people use it as a topping for hot dogs.

Scroll down for detailed video.

Ingredients:
Cabbage
Sea Salt or Himalayan Salt (10 g per pound of cabbage)
Garlic (optional)

Method:

1. Remove outer leaves of cabbage and keep aside.
2. Shred cabbage with a knife, mandolin or food processor and keep in a very large bowl.
3. Sprinkle salt and mix thoroughly while gently squeezing and massaging the cabbage.
4. Let it rest for 30 minutes.
5. Massage cabbage once again to release natural juices.
6. Pack cabbage tightly in a glass jar, pressing firmly. Add any remaining juice over the top.
7. Take outer cabbage leaves and layer them over the shredded cabbage, pressing it under the juices.
8. Wipe away any stray cabbage shreds at the top of the jar with a paper towel.
9. Take a small ziploc bag with a little salty water and put it over the cabbage leaves to hold them down. Lightly place the lid on.
10. Place a plate under the jar and keep it at room temperature for 1-2 weeks, depending on your preference for fermented flavor.
11. Once cabbage reaches desired fermentation, keep the jar in the refrigerator.

Tip: Sauerkraut can be frozen to extend the shelf life.

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How to ferment vegetables, make sauerkraut at home, health benefits of fermented foods, probiotics, homemade pickles, vegan, vegetarian, keto, low carb, improve gut biome, immunity boosting foods, foods with antioxidants, cabbage recipes, preserved foods.

8 thoughts on “Homemade Sauerkraut

    1. We made this and it was delicious. It’s totally different from store bought. We eat it by itself, as a side dish and on chicken or turkey hot dogs. It really was so very easy to make.

  1. Namaste,

    My mom used to tell us about her family getting together to make sauerkraut. One of the aunts had a “kraut cutter”. Think of the old washboards but replace the middle ribs with a series of blades and a box that slid up and down on the top over the blades (multi-bladed mangelin, but much bigger). The individual family brought their cabbages to one home and everybody joined in the process. Large jars or small crocks were use for fermentation and storage. This annual ritual was another reason to come together as a family. Unfortunately all of that was lost before I was born and I never experienced the work or fun.

  2. Hope you don’t mind me saying, but the music interferes with your voice and the message. This is a trend these days, drowning out words with music. I mean, what’s the purpose? Your voices are all the melody that we need!

    Blessings! BTW, Polish folks store their cabbage salting process in oak buckets for the flavour…I think those days are long gone now…

  3. I’d like to try this recipe. When it’s ready do you leave it at room temperature or refrigerate? Can it be frozen?

    1. Hi Shirleen,
      The Sauerkraut has to be stored in the refrigerator.
      It can be frozen as well (8-12 months), defrost in the fridge. Having said that, it does alter the taste a bit.
      Happy Cooking!

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