Traditional Homemade Sauerkraut
Discover the timeless art of making homemade sauerkraut with this easy-to-follow recipe. Perfect for fermentation enthusiasts and those seeking a probiotic-rich, tangy side dish.
Prep time: 30 minutesCook time: Serves: 10
Ingredients
1 medium green cabbage (
3 lbs)
1.5 tbsp kosher salt
1 tsp caraway seeds (optional)
Instructions
1. Remove outer leaves of cabbage and set aside.
2. Quarter the cabbage and remove the core.
3. Slice cabbage finely and place in a large bowl.
4. Sprinkle salt over the cabbage and mix well with hands, squeezing to release juices.
5. Let sit for 15 minutes, then add caraway seeds if using.
6. Pack cabbage into a clean glass jar, pressing down firmly to submerge in its liquid.
7. Cover jar with a cloth and secure with a rubber band.
8. Let ferment at room temperature for 1-4 weeks, checking daily to ensure cabbage is submerged.
9. Taste regularly and refrigerate once desired tanginess is achieved.
Storage
Store sauerkraut in the refrigerator, submerged in its juice, for up to 6 months.
Reheating
Sauerkraut does not require reheating but can be served cold or at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
