Description
This easy homemade sauerkraut recipe ferments cabbage into a tangy and crunchy side dish, perfect for sandwiches, salads, or as a topping for various dishes.
Ingredients
Scale
- 1 medium green cabbage
- 3 tablespoons coarse sea salt
- 1 teaspoon caraway seeds
- as needed water
Instructions
- Remove the outer leaves of the cabbage and set aside. Cut the cabbage into quarters, remove the core, and slice the cabbage thinly.
- In a large bowl, combine the sliced cabbage and salt. Use your hands to massage the salt into the cabbage for about 5-10 minutes, until the cabbage starts to release its juices.
- If using, add caraway seeds and mix well.
- Transfer the cabbage mixture into a clean glass jar or crock, pressing down firmly to pack it tightly. Leave about 1-2 inches of headspace at the top.
- If the cabbage is not submerged in its own juices, you can add a little filtered water to cover it. Place the reserved outer leaves on top to help keep the shredded cabbage submerged.
- Cover the jar with a clean cloth and secure it with a rubber band, or use a fermentation lid.
- Allow the cabbage to ferment at room temperature (around 65-75°F) for about 1 to 4 weeks, tasting it every few days until it reaches your desired level of tanginess.
- Once fermented, transfer the sauerkraut to the refrigerator to slow down the fermentation process. It can be stored in the fridge for several months.
- Prep Time: 15
- Category: Condiment
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sodium: 180
- Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: homemade sauerkraut, fermented cabbage, easy sauerkraut recipe, cabbage fermentation, probiotic foods