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Sauerkraut Recipe

Sauerkraut Recipe

Pinklady
Sauerkraut, a fermented cabbage dish, is beloved for its tangy flavor and numerous health benefits. Originating from Germany, sauerkraut has been a staple in many European kitchens for centuries.
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Prep Time 20 minutes
Course Main Course
Cuisine Germany
Servings 12
Calories 27 kcal

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Mandoline slicer (optional, for thin slicing)
  • Large glass jar or fermentation crock
  • Weights (fermentation weights or a smaller jar filled with water)
  • Clean cloth or paper towel
  • Rubber band or string

Ingredients
  

  • 2 medium green cabbages (about 4 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon caraway seeds (optional, for flavor)

Instructions
 

  • Prepare the Cabbage:
    Remove the outer leaves of the cabbages. Cut the cabbages into quarters and remove the cores. Slice the cabbage into thin ribbons using a knife or mandoline slicer.
  • Salt the Cabbage:
    Place the sliced cabbage in a large mixing bowl. Sprinkle with kosher salt and caraway seeds, if using. Mix well with your hands, massaging the salt into the cabbage. This helps draw out the moisture and begins the fermentation process.
  • Pack the Cabbage:
    Transfer the cabbage to a large glass jar or fermentation crock, pressing down firmly with your fists or a tamper to eliminate air pockets and release more liquid. Continue packing until the jar is about 3/4 full, ensuring the cabbage is submerged in its own liquid.
  • Weigh Down and Cover:
    Place a weight on top of the cabbage to keep it submerged. Cover the jar with a clean cloth or paper towel secured with a rubber band or string. This allows air to escape while keeping contaminants out.
  • Ferment:
    Store the jar at room temperature, out of direct sunlight. Check the sauerkraut daily to ensure the cabbage remains submerged in liquid. If necessary, add a bit of salted water (1 teaspoon salt dissolved in 1 cup water).
  • Taste and Store:
    Begin tasting the sauerkraut after 1 week. The flavor will develop over time, becoming more tangy. Once it reaches your desired flavor, transfer the sauerkraut to the refrigerator to slow fermentation. It can be stored for several months.

Video

Keyword Sauerkraut Recipe