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sauerkraut-recipe

Sauerkraut Recipe

Homemade sauerkraut, a tangy and crunchy fermented cabbage.
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Preparation Time: 20 minutes
Total Time: 14 days
Course: Side Dish
Cuisine: German
Servings: 8 servings
Calories: 27 kcal

Ingredients 

Main Ingredients

  • 1 large Green cabbage about 2 pounds
  • 1.5 tablespoon Kosher salt

Instructions 

  1. 1. Remove the outer leaves of the cabbage and cut it into quarters. Remove the core.
  2. 2. Shred the cabbage finely using a knife or cabbage shredder.
  3. 3. Place the shredded cabbage in a large mixing bowl and sprinkle with salt.
  4. 4. Massage the cabbage with your hands for about 10 minutes until it releases its juices.
  5. 5. Pack the cabbage tightly into a fermentation jar, ensuring it's submerged in its own liquid.
  6. 6. Cover the jar with a cloth and secure it with a rubber band. Let it ferment at room temperature for 1-2 weeks.
  7. 7. Check the sauerkraut daily and press it down if necessary to keep it submerged.
  8. 8. Once it reaches the desired tanginess, transfer it to the refrigerator.

Nutritional Value

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 390mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 0.5mg

Keywords

Cabbage, Fermented
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