Side Dishes > Pickled & Fermented Sides > Fermented Sides > Sauerkraut (as a side)

Classic Homemade Sauerkraut

This recipe provides a simple and delicious way to make your own sauerkraut at home. It's a healthy and flavorful side dish that's packed with probiotics.

Prep Time
30 minutes
Cook Time
21-30 days fermentation
Servings
About 8-10 cups
Ingredients
  • 2 medium heads Green Cabbage
  • 3 tablespoons Kosher Salt
  • 1 tablespoon Optional: Caraway Seeds
  • 10 berries Optional: Juniper Berries

Prepare the Cabbage

Remove the outer leaves of the cabbage and discard. Quarter the cabbage heads and remove the cores. Slice the cabbage thinly using a knife, mandoline, or food processor. The thinner the cabbage, the faster it will ferment.

Salt and Massage the Cabbage

Place the shredded cabbage in a large bowl. Sprinkle the kosher salt evenly over the cabbage. Using your hands, massage the salt into the cabbage for 5-10 minutes. The cabbage will start to release its juices. Continue massaging until there is a significant amount of liquid in the bowl.

Pack the Cabbage into a Jar

Transfer the salted cabbage and its juices into a clean glass jar (wide-mouth mason jars work well). Pack the cabbage down firmly with your fist or a wooden spoon to remove any air pockets. Make sure the cabbage is submerged in the liquid. If needed, add a brine of 1 teaspoon salt per 1 cup of water to cover the cabbage.

Weigh Down the Cabbage

It's crucial to keep the cabbage submerged to prevent mold growth. Use a fermentation weight, a small glass jar filled with water, or a ziplock bag filled with brine to weigh down the cabbage. Place the weight on top of the cabbage inside the jar.

Ferment

Cover the jar loosely with a lid or cheesecloth secured with a rubber band. This allows gases to escape while preventing pests from entering. Place the jar in a cool, dark place (65-72°F / 18-22°C) for 21-30 days. Check the sauerkraut daily, pressing down on the weight if needed to release any trapped gases. Taste after 21 days to determine desired sourness. Ferment longer for a more intense flavor.

Refrigerate

Once the sauerkraut has reached your desired level of sourness, remove the weight and replace the lid tightly. Store the sauerkraut in the refrigerator. It will continue to ferment slowly in the fridge.

Nutrition Facts Estimated per 100g of product

Approximate values, may vary based on ingredients and fermentation:
Calories: 20-30
Protein: 1g
Fat: <1g
Carbohydrates: 4-6g
Fiber: 2-3g
Sodium: Varies based on salt used.

Other Considerations for Nutrition

Sauerkraut is a good source of Vitamin C and Vitamin K. The fermentation process creates beneficial probiotics that support gut health. Sodium content can be significant depending on the amount of salt used.

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FAQ

  • What kind of salt should I use?

    Use kosher salt or sea salt. Avoid using iodized salt as it can inhibit fermentation.
  • How do I know if my sauerkraut is fermenting properly?

    You should see bubbles forming in the jar within a few days. The sauerkraut will also develop a sour smell.
  • What if mold grows on top?

    If you see mold, discard the entire batch. It's important to keep the cabbage submerged to prevent mold growth.
  • How long does homemade sauerkraut last?

    Homemade sauerkraut can last for several months in the refrigerator.