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Homemade Sauerkraut Recipe

Shilpi & Etienne | between2kitchens
This pickled white cabbage, made from scratch, is nothing like the store bought Sauerkraut. With a crunchy, sour and salty taste, it can be used in many dishes. All you need is white cabbage and salt to make this incredible easy jar of fermented kraut.
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Prep Time 25 minutes
Fermenting Time 14 days
Total Time 14 days 25 minutes
Course Condiment, Side Dish
Cuisine German
Servings 4 servings

Ingredients
 
 

  • 650 g white cabbage thinly sliced
  • tablespoon unrefined salt
  • 1 tablespoon whole caraway

Instructions
 

  • Make sure your hands and working surface is clean before processing the cabbage. Remove the outer leaves from the cabbage and cut in four. Remove the stalks and cut out the core. Slice on a mandoline or use a very sharp knife to cut the cabbage into thin stripes. One small head of white cabbage should give you 650g (1.4 pounds) of shredded cabbage.
  • Place the shredded cabbage in a large bowl and add the salt. Leave for a few minutes letting the salt do its work - releasing the water from the cells.
  • Massage the cabbage by squeezing it with your hands. You want to release enough water from the cabbage to be able to submerge it later on. This should take 5 to 10 minutes. Afterwards add the caraway and mix well.
  • Start filling your preserving jar with the cabbage and keep pressing the cabbage down between layers to avoid any air. Pour the remaining liquid from the bowl into the jar. It is important that the cabbage is completely submerged to avoid any mould from forming.
  • Close the lid and leave at a cool room temperature away from sunlight. Over the next three days the fermentation will start and you should see some movement inside the jar.
  • After three days the sauerkraut will be at stage where it is ready to be consumed but we recommend to wait at least two weeks for a better result.
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