International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Sauerkraut (German)

Classic German Sauerkraut

Learn how to make traditional German sauerkraut at home using only cabbage and salt. This fermentation process creates a tangy and probiotic-rich dish perfect as a side or topping.

Prep Time
30 minutes
Cook Time
3-6 weeks (fermentation)
Servings
Approximately 2 liters
Ingredients
  • 2.5 kg Green Cabbage
  • 2.5 % Kosher Salt or Sea Salt (non-iodized)
  • 2 tbsp Caraway Seeds (optional)
  • 10 berries Juniper Berries (optional)

Preparing the Cabbage

Begin by removing the outer leaves of the cabbage. These leaves can be reserved for later use in the fermentation process to help keep the shredded cabbage submerged. Rinse the cabbage under cold water. Cut the cabbage into quarters and remove the core from each quarter.

Shredding the Cabbage

Shred the cabbage finely. You can use a mandoline, a food processor with a shredding attachment, or a sharp knife. The finer the shred, the quicker the fermentation process.

Salting and Massaging

Place the shredded cabbage in a large bowl. Sprinkle the salt evenly over the cabbage. Using your hands, massage the salt into the cabbage for 5-10 minutes. This process helps to break down the cabbage cell walls and release their juices, which will create the brine for fermentation. The cabbage should become limp and start to release liquid.

Packing the Cabbage

Transfer the salted cabbage to a clean fermentation vessel. This could be a ceramic crock, a glass jar, or a food-grade plastic container. Pack the cabbage tightly, pressing down to release more liquid. If using, add caraway seeds and juniper berries evenly throughout the layers.

Submerging the Cabbage

Ensure that the cabbage is completely submerged in its own liquid. If necessary, add a weight on top to keep it submerged. You can use a clean glass jar filled with water, a fermentation weight, or the reserved outer cabbage leaves. The goal is to prevent mold growth by excluding oxygen.

Fermentation Process

Cover the fermentation vessel loosely. If using a jar, you can use an airlock or a cloth secured with a rubber band. If using a crock, follow the manufacturer's instructions for covering. Place the vessel in a cool, dark place (ideally between 18-22°C or 65-72°F) for 3-6 weeks. Check the sauerkraut regularly, removing any scum or mold that forms on the surface (this is rare if the cabbage is properly submerged). Taste the sauerkraut after 3 weeks to check the flavor. It should be tangy and slightly sour. Continue to ferment until it reaches your desired level of sourness.

Storing the Sauerkraut

Once the sauerkraut has reached your desired level of sourness, transfer it to clean jars and store it in the refrigerator. This will slow down the fermentation process. Sauerkraut can be stored in the refrigerator for several months.

Nutrition Facts Estimated per 100g of product

Calories: 20-25 kcal, Carbohydrates: 4-5g, Protein: 1-2g, Fat: <1g, Sodium: Varies depending on salt content, Fiber: 2-3g, Vitamin C: High

Other Considerations for Nutrition

Sauerkraut is a fermented food, rich in probiotics beneficial for gut health. Sodium content can be high, so consume in moderation if you're watching your sodium intake. Nutrient content can vary slightly based on the exact fermentation process and ingredients used.

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FAQ

  • What if my sauerkraut gets moldy?

    If you see mold growing on top, it is usually only on the surface. Scrape off the mold, making sure to remove any that may have spread, and check if the sauerkraut underneath smells and looks okay. If it looks and smells fine, it is usually safe to eat. If the mold is deep or smells bad, discard the entire batch.
  • Why is my sauerkraut pink?

    Pink sauerkraut can be caused by certain types of yeast or bacteria. It's generally considered safe to eat if it smells and tastes normal, but if you're unsure, it's best to discard it.
  • How long does sauerkraut last?

    Properly stored sauerkraut can last for several months in the refrigerator. The flavor may continue to develop over time.
  • Can I use iodized salt?

    It's best to use non-iodized salt, like kosher salt or sea salt, for fermentation. Iodized salt can inhibit the growth of beneficial bacteria and may affect the flavor of the sauerkraut.