Go Back

Sauerkraut

A simple, tangy, and probiotic-rich fermented cabbage dish that enhances meals and supports gut health.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 7 days
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: Fermented, German
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium green cabbage Remove outer leaves and core before shredding.
  • 1 tablespoon sea salt Use high-quality sea salt for best results.
  • 1 teaspoon toasted caraway seeds Optional, but adds great flavor.
  • 1 teaspoon garlic Optional seasoning for added flavor.
  • 1 teaspoon crushed red pepper Optional for a bit of heat.

Method
 

Preparation
  1. Remove the outer leaves from the cabbage and cut it into quarters. Scoop out the core and finely shred the cabbage.
  2. In a large mixing bowl, toss the shredded cabbage with the sea salt and massage for 5-10 minutes to release the natural juices.
  3. Once the cabbage is limp, fold in the toasted caraway seeds.
  4. Pack the cabbage mixture into a clean glass jar, pressing down firmly to eliminate air pockets.
  5. Leave some headspace at the top of the jar for fermentation expansion.
  6. Cover the jar with a clean cloth secured with a rubber band or string to allow air escape.
Fermentation
  1. Place the jar in a warm spot, ideally between 60-75°F, and let it ferment undisturbed for 1-4 weeks.
  2. Check weekly for flavor development. Once it reaches your preferred sourness, transfer it to the fridge to slow fermentation.

Notes

Store leftovers in the fridge submerged in brine for several months. Skim off any scum that forms.