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Homemade Sauerkraut

Amy Cross
Making your own sauerkraut is a cost effective way to save your cabbage, and homemade sauerkraut is considered more nutritious than store-bought due to the processing.
5 from 1 vote
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Prep Time 2 hours 45 minutes
Fermentation Time 3 days
Total Time 3 days 2 hours 45 minutes
Course Side Dish
Cuisine German
Servings 20
Calories 20 kcal

Equipment

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

Here are a couple of tips to help get the most out of your jar of sauerkraut.
  • 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!
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 197mgPotassium: 135mgFiber: 2gSugar: 3g
Keyword Cabbage, Sauerkraut, Sea Salt