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Homemade Sauerkraut

Homemade sauerkraut is a great way to add natural probiotics to your diet. My easy sauerkraut recipe lets you ferment cabbage at home. This way, you can enjoy the many benefits of this probiotic-rich food.
Prep Time 5 days
Cook Time 20 minutes

Equipment

  • 1 Cabbage Grater,
  • 1 Grater
  • 2 canning jars
  • 2 glass weights lids for fermenting optional

Ingredients

  • 1 cabbage
  • 2 big carrots
  • 2 tbsp salt
  • 1 tbsp sugar
  • 2 tbsp water

Instructions

  • Prepare the Cabbage: Choose a fresh, crisp cabbage head. Remove outer leaves and shred it thin using cabbage grater. If you do not have cabbage grater you can slice it thin with knife.
  • Pill carrots and shred them in grator.
  • Put shredded cabbage and carrots to a big mixing bowl.
  • Add salt and sugar to the mixing bowl.
  • Add water to the bowl and mix all ingredients together
  • Massage and squeeze everything with your hands. This helps the cabbage and carrots to release juices.
  • Put prepared mixture to the canning jars. Push it down, It should be covered by juices released from massaging. If you have weighted lids put them on top of the cabbage. If not, Just make sure mixture is pressed down and covered by liquid.
  • Put prepared mixture to the jars and cover them with lids, but do not tight them, leave room for air. Or you can cover with piece of fabric and tight it with rubber band. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  •  Keep the sauerkraut away from direct sunlight and at a cool room temperature. Leave Jars on counter top for 3-5 days. If you like it be very sour you can wait longer. But It should be ready after day 3.  
  • Every day poke the sauerkraut with wood stick, or fork, It will release some air bubbles which is helps fermentation process. Also press down shredded vegetables if they float, they should be underneath the liquid.
  • When you like the taste after 3-5 days, put regular lid to the mouth of the jar and store it in refrigerator.
  • Sauerkraut can be stored in refrigerator up to 4 months. Always taste it and smell before eating.

Notes

You can adjust this recipe by adding other vegetables or spices. 
Original sauerkraut usually made with only cabbage. I like to make it with carrots, it adds some nice sweetness to eat and has better taste to me. 
If you like it spicier add jalapeno or chilly pepper. 
Always keep ratio of salt and sugar if you want to make bigger batches.