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sauerkraut-recipe

Sauerkraut Recipe

Homemade sauerkraut is a simple and delicious way to preserve cabbage. It's tangy, crunchy, and full of probiotics.
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Preparation Time: 20 minutes
Fermentation Time 2 hours 48 minutes
Total Time: 20 minutes
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. Remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters and remove the core. Shred the cabbage finely using a cabbage shredder or knife.
  2. Place the shredded cabbage in a large bowl. Sprinkle the salt over the cabbage and massage it with your hands for about 10 minutes until it releases its juices.
  3. Pack the cabbage tightly into a fermentation jar, pressing it down so the liquid covers the cabbage. Place a fermentation weight on top to keep the cabbage submerged.
  4. Cover the jar with a cloth and secure it with a rubber band. Let it ferment at room temperature for about 1-2 weeks, checking daily to ensure the cabbage remains submerged.
  5. Once the sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator. It will keep for several months.

Nutritional Value

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 700mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 0.5mg

Keywords

Fermented, Probiotic
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