Homemade Sauerkraut Recipe
Published March 17, 2022. This post may contain affiliate links. Please read my disclosure policy.
This amazing homemade sauerkraut recipe is loaded with flavor and is so incredibly easy to make from scratch. You won’t buy this from the grocery store ever again after tasting this.
I don’t know about you, but I believe side dishes and accompaniments can make or break a meal. Whether it’s a topping like this sauerkraut or a Sauteed Mushrooms or Pommes Frites, all the sides are welcome at my dinner table.
Sauerkraut is simply fermented cabbage that is made from crushing cabbage with salt and then letting it stand for several days to help break it down. It is very high in probiotics and acts as a fantastic topping to many dishes, like the Reuben sandwich.
Sauerkraut has been around for millenniums and was said to be founded in ancient China. Back then the cabbage was fermented in rice wine and stored until ready to eat. It was a very inexpensive peasant dish that was able to feed many people at one time.
Ingredients to Make Homemade Sauerkraut
- Cabbage – Thinly sliced green cabbage is what you’ll need.
- Salt – You can use sea or kosher salt for this.
- Caraway Seeds – This is optional, but it does add some amazing flavors.
How to Make Homemade Sauerkraut from Scratch
Use these easy-to-follow procedures and images to make homemade sauerkraut from scratch:
Core and quarter 1 head of green cabbage and then thinly sliced using a mandolin. If you do not have, then julienne using a chef knife.
Add the shredded cabbage to a bowl and sprinkle on sea or kosher salt.
Using your hands squeeze the cabbage very firmly and vigorously for about 4 to 5 minutes to help break down the cabbage and secrete its own liquid.
Once there is about a ½ cup of liquid in the bottom of the bowl mix in optional caraway seeds.
Transfer the cabbage and liquid to a large, sterilized mason jar.
Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid.
Place on an airtight lid and let ferment in a cool dark place for 8-10 days.
Come back 2-3 times a day and press down the cabbage. It is incredibly important that it is always covered in liquid.
After the fermentation process, store in the refrigerator for up to 6 months.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 month ahead of time.
How to Store: Keep sealed tight in a jar in the refrigerator for up to 6 months.
chef notes + tips
- Sauerkraut does not need vinegar of any kind.
- The sauerkraut will start to bubble after day 4 or 5 which is totally normal.
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Homemade Sauerkraut Recipe
Ingredients
- 1 head of cored and thinly sliced green cabbage
- 1 tablespoon sea or kosher salt
- ½ teaspoon caraway seeds
Instructions
- Add the shredded cabbage to a bowl and sprinkle on sea or kosher salt.
- Using your hands squeeze the cabbage very firmly and vigorously for about 4 to 5 minutes to help break down the cabbage and secrete its own liquid.
- Once there is about a ½ cup of liquid in the bottom of the bowl mix in optional caraway seeds.
- Transfer the cabbage and liquid to a large, sterilized mason jar.
- Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid.
- Place on a sterilized airtight lid and let ferment in a cool dark place for 8-10 days.
- Come back 2-3 times per day and press down the cabbage using the pestle, fork, or spoon. It is incredibly important that the cabbage is always covered in the liquid.
- After the fermentation process, store in the refrigerator for up to 6 months.
Top notch!
Love this recipe Fan of this thank you ChefBilly 😁😋👋
Should I let it ferment for longer than 2 weeks
sure if you want, but there’s no need.