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Crisp, tangy, and packed with probiotics, this homemade sauerkraut is surprisingly easy to make with just two ingredients. A classic fermented side dish that adds a zesty punch to sausages, sandwiches, and more.
For 16 servings
Prepare Cabbage and Jar
Salt and Massage
Pack the Jar
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Crisp, tangy, and packed with probiotics, this homemade sauerkraut is surprisingly easy to make with just two ingredients. A classic fermented side dish that adds a zesty punch to sausages, sandwiches, and more.
This german_american recipe takes 25 minutes to prepare and yields 16 servings. At 16.64 calories per serving with 1.05g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Ferment
Store
Add 1 tablespoon of juniper berries along with the caraway seeds for a more traditional German flavor.
Incorporate 1 grated apple and 1 grated carrot with the cabbage for a slightly sweet and colorful version (Apfel-Möhren-Krautsalat).
Add 1 teaspoon of dill seeds or a few fresh dill fronds for a different aromatic profile.
Mix in 1-2 thinly sliced jalapeños or a teaspoon of red pepper flakes for a spicy kick.
As a fermented food, sauerkraut is a potent source of probiotics, which help balance the bacteria in your gut, improve digestion, and enhance nutrient absorption.
The combination of probiotics and high levels of Vitamin C and iron in sauerkraut helps strengthen your immune system and protect against infections.
Sauerkraut is packed with Vitamin C, an important antioxidant, and Vitamin K2, which plays a crucial role in bone and heart health.
Being low in calories and high in fiber, sauerkraut can help you feel full for longer, potentially reducing overall calorie intake and supporting weight loss goals.
Yes, sauerkraut is very healthy. It's a fermented food rich in probiotics, which are beneficial bacteria that support gut health and digestion. It's also an excellent source of Vitamin C, Vitamin K, and fiber, all while being low in calories.
A 1/4 cup serving of this homemade sauerkraut contains approximately 5-10 calories, making it a very low-calorie and nutrient-dense food.
This can happen if the cabbage is not very fresh or if you didn't massage it long enough. Ensure you massage vigorously for at least 5-10 minutes. If you still lack brine, you can top it off with a 2% salt solution (1 tsp non-iodized salt dissolved in 1 cup of unchlorinated water).
Absolutely! Red cabbage makes a beautiful, vibrant purple sauerkraut. The process is identical, but be aware that the red cabbage brine can stain surfaces and hands.
It's ready when it tastes good to you! Start tasting it after one week. It should have a pleasant, tangy flavor and a crisp texture. The longer it ferments, the more sour it will become. Once it reaches your desired taste, move it to the fridge.
Sliminess can be caused by using iodized salt, not using enough salt, or fermenting at too high a temperature. It's often a temporary stage caused by certain harmless bacteria. If it smells fine, let it ferment longer; the sliminess may disappear. If it smells foul or has mold, discard it.