Homemade German Sauerkraut (Printable)
Naturally fermented shredded cabbage with salt, aged for tangy probiotic-rich flavor.
# What You'll Need:
→ Vegetables
01 - 4.4 lb white cabbage, cored and thinly shredded
02 - 1 oz fine sea salt (approximately 2 tablespoons)
→ Optional Additions
03 - 1 tablespoon caraway seeds
04 - 1 medium carrot, grated, or 1 apple, thinly sliced
# How To Make It:
01 - Peel away any wilted or damaged outer leaves from the cabbage. Cut into quarters, remove the tough core, and slice the leaves as thinly and evenly as possible using a sharp knife or mandoline.
02 - Transfer the shredded cabbage to a large mixing bowl and sprinkle the fine sea salt evenly over the top.
03 - Work the salt into the cabbage vigorously with clean hands for 5 to 10 minutes, squeezing and kneading until the cabbage softens and releases enough natural juice to create a brine.
04 - If desired, add caraway seeds, grated carrot, or thinly sliced apple to the mixture and toss until evenly distributed throughout the cabbage.
05 - Transfer the cabbage and all accumulated liquid into a sterilized fermentation crock or a large glass jar with at least 2-liter capacity. Press the cabbage down firmly with your fists or a fermentation tamper, packing it tightly and ensuring the brine completely covers the cabbage.
06 - Place a fermentation weight or a clean smaller jar filled with water on top of the cabbage to keep it fully submerged beneath the brine. Cover the vessel with a breathable cloth or a fermentation lid that allows gases to escape while keeping contaminants out.
07 - Store the jar at room temperature between 65°F and 72°F, away from direct sunlight, for 7 to 21 days. Begin tasting after 1 week and continue fermenting until the desired level of tanginess is reached.
08 - Once the preferred flavor has developed, transfer the vessel to the refrigerator to halt fermentation. Serve chilled or at room temperature as a side dish, condiment, or ingredient in traditional preparations.
# Expert Hints:
01 -
- Fermenting your own sauerkraut at home costs a fraction of store bought jars and tastes incomparably fresher and more vibrant.
- You only need two ingredients and zero special equipment, making this one of the most rewarding kitchen projects you will ever attempt.
02 -
- If mold appears on the surface, do not throw away the whole batch. Simply scoop off the moldy layer, as the cabbage beneath the brine is protected and perfectly safe to eat.
- Temperature matters enormously: too warm and the fermentation races ahead with off flavors, too cool and it barely happens at all, so aim for that sweet spot between eighteen and twenty two degrees Celsius.
03 -
- Squeeze the cabbage in batches rather than all at once, giving the salt time to draw out moisture between rounds, and you will be amazed at how much brine appears.
- Label your jar with the date you started fermentation so you can track flavor development across batches and find your personal sweet spot.