Easy Homemade Sauerkraut

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5 from 177 votes

Easy Homemade Sauerkraut

30 minutes

Ingredients

  • 2 heads cabbage (1 kg / 1000g / 2.2 lb / 35.2 oz)
  • 1 tablespoon salt (1 kg / 1000g / 2.2 lb / 35.2 oz)
  • 1 tablespoon caraway seeds
  • 1 teaspoon mustard seeds
  • 10 juniper berries
  • water (if needed)

Instructions

  • Cut the cabbage in quarters and remove the hard cores.
  • Discard any dry outer leaves.
  • Cut the cabbage into slices.
  • If you prefer a fine texture, use a food processor.
  • Transfer the cabbage into a large bowl.
  • Sprinkle with salt and optionally with caraway, juniper berries and mustard seeds.
  • I like my sauerkraut with caraway seeds and juniper berries.
  • Mix well and let it sit for about 2 hours.
  • After 1-2 hours, the sauerkraut will start releasing its juices and reduce in volume.
  • Press and squeeze the cabbage to release as much of the juices as you can.
  • A) Mason jar method: Add the cabbage to the jar.
  • Press down until the cabbage is submerged in its juices or add a small amount of water if needed.
  • Leave a small gap on top and weigh down using a small bowl (not shown on the photo).
  • Top with the cheesecloth and tighten with a string or the outer part of the lid.
  • Place on a plate - some of the juice may run over.
  • B) Fido jar method (preferred): After discovering the super-easy Fido jar method, I'm no longer using a mason jar.
  • Simply place the sweated cabbage in a Fido jar, leave a small gap and close it.
  • You won't need to weigh the cabbage down with a Fido jar.
  • Don't worry about the jar exploding, the fermentation gasses will escape through the rubber lid while no oxygen will get in, thus there will be no risk of failure.
  • Oxygen is what causes mold, so do not open the jar during fermentation.
  • No matter which method you use, keep the jar from direct sunlight and ferment at room temperature (15-24 °C/ 60-75 °F) for 3-5 weeks.
  • The warmer it gets, the less it will take to ferment.
  • Just make sure it's not too hot or the sauerkraut will become unappetising.
  • Refrigerate and store up to 6 months or preserve for longer.
  • Enjoy! 🙂

Originally posted 2019-02-20 17:39:09.

Article Categories:
Breakfast

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