Sauerkraut
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
5 steps.
- 1
Step 1
- a.Prepare Cabbage and Jar
- b.Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
- c.Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
- d.Quarter the cabbage through the core. Cut out the dense core from each quarter.
- e.Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
- 2
Step 2
- a.Salt and Massage
- b.Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
- c.Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
- d.Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
- 3
Step 3
- a.Pack the Jar
- b.Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
- c.Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
- d.Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
- e.Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
- f.Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
- 4
Step 4
- a.Ferment
- b.Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
- c.Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
- d.Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
- e.Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
- f.Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
- 5
Step 5
- a.Store
- b.Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
- c.Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
- d.Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use non-iodized salt like sea salt or kosher salt. Iodine can inhibit the beneficial bacteria needed for fermentation.
- 2It is crucial to keep the cabbage submerged under the brine at all times to prevent mold growth.
- 3If you don't have enough natural brine, dissolve 1 teaspoon of non-iodized salt in 1 cup of unchlorinated water and add just enough to cover the cabbage.
- 4A bit of white, harmless film (kahm yeast) might form on top. You can skim it off. However, if you see colorful, fuzzy mold, the batch is contaminated and must be discarded.
- 5The flavor will continue to develop and mature in the refrigerator, becoming more complex over time.
- 6Use a non-reactive bowl (glass, stainless steel, or ceramic) for mixing. Avoid aluminum or copper as they can react with the salt and acid.
Adapt it for your goals.
Flavor
Add 1 tablespoon of juniper berries along with the caraway seeds for a more traditional German flavor.
IngredientIngredient
Incorporate 1 grated apple and 1 grated carrot with the cabbage for a slightly sweet and colorful version (Apfel-Möhren-Krautsalat).
SpiceSpice
Add 1 teaspoon of dill seeds or a few fresh dill fronds for a different aromatic profile.
HeatHeat
Mix in 1-2 thinly sliced jalapeños or a teaspoon of red pepper flakes for a spicy kick.
Why this is on our healthy list.
Promotes Gut Health
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.
Boosts Immune System
The combination of probiotics and high levels of Vitamin C and iron in sauerkraut helps strengthen your immune system and protect against infections.
Rich in Vitamins and Minerals
Sauerkraut is packed with Vitamin C, an important antioxidant, and Vitamin K2, which plays a crucial role in bone and heart health.
May Aid in Weight Management
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.
Frequently asked questions
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.