This amazing homemade sauerkraut recipe is loaded with flavor and is so incredibly easy to make from scratch.
Servings: 3cups
Prep Time: 20 minutesminutes
Cook Time: 0 minutesminutes
Ferment Time: 10 daysdays
Ingredients
1head of cored and thinly sliced green cabbage
1tablespoonsea or kosher salt
½teaspooncaraway 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.
Notes
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.Sauerkraut does not need vinegar of any kind.The sauerkraut will start to bubble after day 4 or 5 which is totally normal.