Easy Tangy Homemade Sauerkraut
A simple and rewarding recipe for homemade sauerkraut that delivers a perfect balance of tangy flavor and satisfying crunch through natural fermentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 7 to 14 days (fermentation time)
- Yield: About 4 cups sauerkraut 1x
- Category: Condiment
- Cuisine: German
Ingredients
Scale
- 2 pounds green cabbage, finely shredded
- 1 tablespoon sea salt or kosher salt (non-iodized)
- 1 teaspoon caraway seeds (optional)
- A few juniper berries (optional)
Instructions
- Remove coarse outer leaves from the cabbage, then slice into quarters. Shred finely into 1/8 inch thick ribbons using a sharp knife or mandoline.
- Place shredded cabbage in a large bowl and sprinkle evenly with salt. Massage the cabbage with your hands for 5-7 minutes until it softens and releases juices.
- Mix in caraway seeds or juniper berries if using, distributing evenly.
- Pack the cabbage and its juices firmly into a clean 1-quart glass fermentation jar, leaving 1 to 2 inches of headspace.
- Place a fermentation weight or a small water-filled zip-lock bag on top to keep the cabbage submerged. Cover the jar with a cloth secured with a rubber band.
- Ferment at room temperature (65-75°F) out of direct sunlight for 7-14 days. Press down the cabbage daily to keep it submerged. Taste after one week and refrigerate once desired tanginess is reached.
Notes
Use non-iodized salt to ensure proper fermentation. Keep the cabbage submerged under the brine to prevent spoilage. White kahm yeast is harmless and can be skimmed off; discard if mold appears. Ferment at around 70°F for best results. Taste after one week and refrigerate to slow fermentation once desired flavor is reached.
Nutrition
- Serving Size: 1/4 cup (60 g)
- Calories: 1520
- Sugar: 12
- Sodium: 40050
- Carbohydrates: 34
- Fiber: 2
- Protein: 1
Keywords: sauerkraut, fermented foods, homemade sauerkraut, fermentation, probiotic, cabbage, easy sauerkraut