Many of you have requested information on how to make homemade sauerkraut. The well-known, popular German dish has taken many households by storm. Some people just love the sour flavor as a topping on a hot dog or mashed potatoes, while others love to eat it for its fermented health benefits. As a fermented food, it has probiotics in it. That is a little beyond what I want to talk about today. Today I am here to teach you how to make it.
In this blog post will cover:
- Why Make Your Own Sauerkraut?
- What You Will Need to Make Your Own Sauerkraut
- The Recipe
- Making Your Kraut Your Own
Why Make Your Own Sauerkraut?
There are a host of reasons why you would want to make your own sauerkraut. It’s a great low-calorie superfood with a long shelf life. Making your own kraut is a cost-effective way to save your cabbage, and homemade sauerkraut is considered more nutritious than store-bought due to the processing. You have been asking me how to make it, so today I am sharing my tips with you. I hope this helps you on your journey to making your own!
What You Will Need to Make Your Own Sauerkraut
So, Let’s Get Started. The sooner we get started the sooner we can eat it! The fermentation process takes at least a few days, so planning ahead is key.
You are going to need the following:
INGREDIENTS:
- Cabbage: red or green (Set aside half a cabbage leaf for the fermentation process)
- Sea Salt (If you use Himalayan Salt, it can turn your cabbage pink and may look moldy when it isn’t. I strongly suggest using sea salt.)
- 5% Distilled White Vinegar (for cleaning your cabbage if not already washed)
SUPPLIES:
- Large Bowl
- Cutting Board
- Knife
- Glass Jars with Lids
- Sauerkraut Pounder or Wooden Spoon
- Fermenting Weights to hold the cabbage below the liquid
The Recipe
Homemade Sauerkraut
Equipment
- Sauerkraut Pounder or Wooden Spoon
- Fermenting Weights
Ingredients
- 3 ½ lb. Cabbage, Red or Green
- 2 T. Sea Salt per 3 ½ pounds of Cabbage
Instructions
WASH YOUR CABBAGE:
- Before cutting the cabbage, reserve an outer leaf.
- Check your receipt or weigh your cabbage and make a note of its weight.
- Cut the cabbage into quarters.I cut mine into quarters because it fits in my bowl better.
- Wash your cabbage in the vinegar wash for 2 minutes.¼ cup distilled white vinegar to 10 cups of cool water in a large bowl for 2 minutes and rinse.
PREPARE YOUR CABBAGE:
- Shred, or cut the cabbage into bite size pieces.I typically cut mine into thin pieces with a knife.
- Transfer the cut cabbage into a large bowl and sprinkle with sea salt.2 T. for every 3 ½ lbs. of cabbage.
- Once all the sea salt has been added, squeeze the cabbage with your hands for a few minutes to help release some of the liquid into the bowl.
- Let the cabbage sit in the bowl for 30 to 60 minutes.
- Pack the cut cabbage into a glass jar large enough to hold all of the cabbage and all of its liquid.
- Using a sauerkraut pounder* or wooden spoon, press and squeeze the cabbage in the jar to remove any air bubbles.Be aggressive with this and push hard.
- Pour all the juice from the bowl into the glass jar being sure to cover the cabbage.
- Take the cabbage leaf you set aside and cut it in half.
- Take half a cabbage leaf and place it in the glass jar. You want to cover the top of the cut cabbage. Push to get all the cut cabbage under the liquid.
- Place a fermentation weight on top of the half leaf of cabbage.
- Place the lid on the glass jar and put the glass jar on a plate or bowl. The bowl/plate will catch any liquids escaping during the fermentation process.
ALLOW CABBAGE TO FERMENT:
- Leave the glass jar on the counter for three days.The sealed jar will begin the fermentation process on your counter.
- Uncover the jar daily to release any buildup of gasses.
- After 72 hours, remove the lid, fermentation weight, and cabbage leaf.
STORE YOUR SAUERKRAUT:
- Replace the lid and store in your fridge for up to one year. You may want to mark the date on the jar with a Sharpie marker.
Video
Notes
- Keep the liquid above the cut cabbage. This will help keep the mold away if the liquid is covering the cabbage.
- Use a clean serving fork or spoon to grab your kraut out of the jar keeping extra food from falling into the jar and contaminating the brine.
- When you are done dishing out your tasty kraut, put the lid back on to minimize the risk of anything unwanted getting into the jar.
- Place your kraut back in the fridge and enjoy again later!
Nutrition
Making Your Kraut Your Own
If you want to spice up your homemade sauerkraut, you can make it as unique as you are. That is one of the reasons I love to make my own food. Typically, I keep my canning or fermenting items as a single food, but you can change up your kraut and make it yours by adding fruits or vegetables to it. I make a red cabbage and onion sauerkraut that is rather tasty! Root vegetables like beets and carrots work well and hold up to the fermentation process. Apples and pears also make a great addition and add unique flavor to your homemade sauerkraut.
At my house we use sauerkraut on hotdogs, Reuben sandwiches, with pulled pork, or just whenever. Are you planning to make some homemade sauerkraut this season? What is your favorite way to eat sauerkraut? Let me know by commenting below.
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