Make Homemade Sauerkraut
Sauerkraut is a delicious, tangy, and probiotic-rich fermented cabbage dish that has been enjoyed for centuries. Making your own at home is surprisingly easy and requires only a few ingredients and some patience. Homemade sauerkraut is fresher, tastier, and healthier than store-bought versions, and you can customize the flavor to your liking. Follow this simple guide to make your own batch of sauerkraut from scratch.
Ingredients
To make homemade sauerkraut, you only need:
- 1 medium head of green or red cabbage (about 2-3 pounds)
- 1 1/2 tablespoons of sea salt or kosher salt (non-iodized)
- Optional: Caraway seeds, juniper berries, garlic, or other seasonings for added flavor
Equipment
- Large mixing bowl
- Cutting board and sharp knife (or mandoline for thin slices)
- Clean glass jar or fermentation crock
- Small glass or weight to press the cabbage down
- Clean cloth or lid with an airlock
Step-by-Step Instructions
1. Prepare the Cabbage
Remove the outer leaves of the cabbage and set one or two aside for later use. Cut the cabbage into quarters and remove the core. Slice the cabbage thinly using a knife, food processor, or mandoline slicer.
2. Salt the Cabbage
Place the sliced cabbage in a large bowl and sprinkle the salt over it. With clean hands, massage the salt into the cabbage for about 5-10 minutes. This process helps release water from the cabbage, creating the brine necessary for fermentation.
3. Pack the Cabbage into a Jar
Transfer the salted cabbage into a clean glass jar or fermentation crock. Pack it down tightly using your hands or a tamper to remove air pockets. Pour any liquid released from the cabbage into the jar.
4. Weigh Down the Cabbage
Place the reserved cabbage leaves over the shredded cabbage to keep it submerged. Add a small glass or fermentation weight to press the cabbage down below the liquid level. If needed, add a little filtered water to ensure the cabbage is fully covered.
5. Cover and Ferment
Cover the jar with a clean cloth and secure it with a rubber band, or use a lid with an airlock. Store the jar in a cool, dark place (65-75°F) for about 1-4 weeks. Check daily to ensure the cabbage remains submerged.
6. Taste and Store
After a few days, you will notice bubbling and a tangy aroma. Taste the sauerkraut after a week and continue fermenting until it reaches your desired flavor. Once ready, transfer it to the refrigerator, where it will continue to develop flavor and last for several months.
Tips for Success
- Use non-chlorinated water if extra brine is needed, as chlorine can inhibit fermentation.
- Keep everything clean to avoid unwanted bacteria growth.
- The longer the fermentation, the tangier the sauerkraut will be.
- If you notice mold on the surface, simply remove it— the sauerkraut beneath should be fine as long as it smells fresh and tangy.
Making homemade sauerkraut is a simple and rewarding process. With just a little time and patience, you can enjoy this probiotic-rich food in your meals while knowing exactly what went into it!
