Easy Homemade Sauerkraut

Preparation

Thoroughly wash the cabbage. Remove the outer leaves and set aside (you'll use these later). Quarter the cabbage and remove the core. Slice the cabbage thinly using a knife, mandoline, or food processor. Place the shredded cabbage in a large bowl.

Salting and Massaging

Sprinkle the sea salt over the shredded cabbage. If using, add your optional spices. Using clean hands, massage the cabbage for 5-10 minutes. This helps to break down the cell walls and release the cabbage's juices, creating the brine. You’ll notice the cabbage becoming softer and more watery. Continue massaging until there's a good amount of liquid at the bottom of the bowl.

Packing the Cabbage

Pack the salted cabbage into a clean, sterilized glass jar (a wide-mouth jar is easiest). Press down firmly to release more juices and ensure the cabbage is submerged in the brine. Leave about 1-2 inches of headspace at the top of the jar. If you don't have enough brine to cover the cabbage, you can add a solution of 1 teaspoon salt per 1 cup of water. Place one of the reserved outer cabbage leaves on top of the shredded cabbage to act as a barrier. This helps keep the shredded cabbage submerged.

Weighting and Fermenting

Use a fermentation weight (glass weight, small clean stone, or even a ziplock bag filled with water) to keep the cabbage submerged below the brine. This is crucial to prevent mold growth. Cover the jar loosely with a lid (not tightened all the way) or a cloth secured with a rubber band. This allows gases to escape during fermentation. Place the jar in a cool, dark place (65-75°F is ideal) for fermentation. Check the sauerkraut daily. You may see bubbles forming, which is a good sign of fermentation. If you see any mold, discard the entire batch. After a few days, you may need to press the cabbage down again to ensure it stays submerged. Taste the sauerkraut after about 7 days. It should be tangy and slightly sour. Continue to ferment for 2-6 weeks, or until it reaches your desired level of sourness. The longer it ferments, the more sour it will become.

Storing

Once the sauerkraut has reached your desired sourness, remove the weight and cabbage leaf. Transfer the sauerkraut to the refrigerator. This will slow down the fermentation process. Sauerkraut can be stored in the refrigerator for several months. Be sure to keep the sauerkraut submerged in the brine.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

• Calories: Approximately 20-25 kcal
• Carbohydrates: 3-4g
• Fiber: 2-3g
• Protein: 1g
• Sodium: Varies, depending on salt content
• Vitamin C: Good source
• Vitamin K: Good source
• Probiotics: Rich in beneficial bacteria

Other Important Considerations for Nutrition

• Salt Content: Pay attention to the amount of salt used, especially if you are watching your sodium intake. Adjust the salt quantity to your preference, but remember that salt is essential for the fermentation process and preservation.
• Probiotics: Homemade sauerkraut is a great source of probiotics, which are beneficial for gut health. These probiotics are live cultures, so it's best to consume the sauerkraut without cooking it (or heat it gently).
• Vitamin Content: Sauerkraut is a good source of Vitamin C and Vitamin K. Vitamin C is an antioxidant, and Vitamin K is important for blood clotting and bone health.
• Variations: You can add other vegetables like carrots or beets to the cabbage to increase the nutritional content and flavor.
• Storage: Store the sauerkraut in the refrigerator to slow down fermentation and preserve its nutritional value. Properly stored sauerkraut can last for several months.