Sauerkraut
Simple homemade sauerkraut made with just cabbage and pickling salt. Tangy and naturally fermented, perfect for topping sandwiches or serving as a side.
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Servings: 8 servings
Ingredients
- 2 lbs cabbage, evenly sliced or shredded
- 1 Tbsp pickling spice
- 1 tsp caraway seeds (optional)
Instructions
Prepare the Cabbage
- Remove outer leaves if damaged.
- Remove core, rinse cabbage and slice or shred evenly.
Salt & Massage
- Place cabbage in a large bowl.
- Sprinkle with salt and caraway seed (if using).
- Toss to distibute salt.
- Pound and squeeze cabbage until the volume is reduced by about half and liquid brine forms in the bowl.
Pack the jar
- Pack cabbage and brine tightly into a clean quart jar.
- Press down firmly so brine rises above the cabbage.
- Add a fermentation weight or cabbage core to keep cabbage submerged.
- Leave at least 1 inch headspace.
Ferment
- Add fermentation lid or loosely fitted regualr lid.
- Place in a cool, dark place.
- Check daily for the first few days, then every other day.
- remove any foating cabbage or seeds.
Taste & Serve
- Taste after 2 weeks.
- Continue fermenting until desired sourness is reached.
- Once finished, refrigerate.
Notes
Yield: 1 quart jar
Prep time: 15-25 minutes
Ferment Time: 14-30 days
Nutrition Facts
Sauerkraut
Serving Size
50 ml
Amount per Serving
Calories
31
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.1
g
1
%
Sodium
21
mg
1
%
Potassium
204
mg
6
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.