Homemade Sauerkraut - The Best Easy Recipe for Delicious Fermented Cabbage

Homemade sauerkraut is a delightful and easy way to incorporate a delicious food into your diet. This traditional fermented cabbage recipe is perfect for beginners and seasoned fermenters alike. With just a few simple ingredients, you'll enjoy a tangy, crunchy side dish that's both healthy and satisfying.

🎧 Listen to this Recipe!

"So glad you're here! Today, I’m excited to share my favorite homemade sauerkraut recipe. Honestly, there’s nothing quite like the tangy crunch of freshly fermented cabbage, and this is so easy to make at home. It’s perfect for adding a burst of flavor to any meal—and trust me, my family devours it! You’ll need a medium head of green cabbage, a bit of sea salt, and optional goodies like caraway seeds, grated carrot, or onion for extra flavor. Now, for the fun part—the instructions: you shred the cabbage, mix it with salt and flavorings, pack it tightly into a jar, and let it ferment at room temperature for a few days. Simple, right? I can't wait for you to try this one—it's so satisfying and delicious! Happy fermenting!"

🥘 Ingredients:

• 🍲• 1 medium head of green cabbage (about 2 pounds), finely shredded
• 🍲• 1 ½ tablespoons sea salt or kosher salt
• 🍲• 1 teaspoon caraway seeds (optional, for added flavor)
• 🍲• 1 large carrot, grated (optional, for color and sweetness)
• 🍲• 1 small onion, thinly sliced (optional)
• 🍲• 1-2 tablespoons sea salt packed in a jar or a weight to keep ingredients submerged
• 🍲• 1 teaspoon sugar (optional, to aid fermentation)
• 🍲• Clean water (enough to cover the cabbage, if needed)

👩‍🍳 Instructions:

1. Step 1: Begin by removing the outer leaves of the cabbage and setting aside one large leaf for later use. Shred the cabbage finely using a sharp knife or mandoline.
2. Step 2: Place the shredded cabbage in a large mixing bowl. Add the sea salt, caraway seeds, grated carrot, and sliced onion if using. Massage the mixture with your hands for about 5-7 minutes until the cabbage releases its juices and becomes slightly wilted.
3. Step 3: Pack the salted cabbage mixture tightly into a clean fermentation crock or glass jar, pressing down firmly to eliminate air pockets. Leave about 1-2 inches of headspace at the top.
4. Step 4: Take the reserved whole cabbage leaf and place it over the packed cabbage, pressing it down to keep the shredded cabbage submerged under the brine.
5. Step 5: Weigh down the cabbage with a fermentation weight or a small jar filled with water to keep the veggies submerged. Cover the jar loosely with a cloth or fermentation lid to allow gases to escape while preventing dust from entering.
6. Step 6: Let the sauerkraut ferment at room temperature (around 65-75°F) for 3 to 7 days, checking daily to ensure the cabbage remains submerged and to release any gases. Taste it after 3 days and continue fermenting until it reaches your preferred tanginess.
7. Step 7: Once fermented to your liking, remove the weight and cabbage leaf, then transfer the sauerkraut to airtight containers. Store in the refrigerator for up to 4 weeks for optimal freshness.

💡 Pro Tips:

• 🧂• For a spicier kick, add a pinch of red pepper flakes during the initial mixing.
• 🧂• Use the best quality, organic cabbage for more delicious flavor and beneficial probiotics.
• 🧂• Make sure all utensils and jars are thoroughly cleaned to prevent unwanted bacteria.
• 🧂• Homemade sauerkraut can be enjoyed immediately after fermentation or stored for longer periods—its flavor deepens over time.

📊 Nutrition Information (per serving):

140.0

Calories

3.5g

Protein

32.5g

Carbs

0.5g

Fat

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