Sauerkraut Recipe
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Try something different with cabbage and make your own sauerkraut. Complement your bratwurst, Reuben, or hot dog with this homemade sauerkraut recipe.
Total time:
Servings: 24
Calories: 10
Ingredients
- 1 head cabbage
- 1 tbsp. caraway seeds
- 1 tbsp. coarse kosher or sea salt
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 247mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 0g
Instructions
- Rinse cabbage and then cut into quarters, removing stem.
- Add approximately 2 cups cabbage to WildSide+ jar, and add enough water to cover cabbage. Secure lid and press “Pulse” 8–12 times or until desired texture is reached.
- Drain water, and place cabbage in large bowl. Repeat with remaining cabbage.
- Add caraway seeds and salt to cabbage, and mix with hands.
- Allow cabbage to sit for at least 20 minutes, and then place cabbage in crock or large plastic or glass container.
- Cover with plate or plastic wrap, and then top with stone, bag of marbles, or extra dishes to ensure all cabbage is submerged in water mixture.
- Place crock or container in dark, cool place, and allow to ferment for at least 6 weeks. Approximately once a week, check cabbage and remove scum off top.
- Once desired taste is achieved, place in airtight container in refrigerator, where sauerkraut will keep up to 6 months.
Notes
If you're in the mood for a flavor variation, try the following ingredients:
1 head cabbage
2 apples, quartered and chopped
½ tbsp fennel seeds
1 tbsp coarse kosher or sea salt
Add apple quarters to jar, and pulse 6 times. Then, follow instructions above, adding pulsed apples to pulsed cabbage.
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I’m confused. It says to drain off the water used to shred the cabbage, then it says to make sure the cabbage is submerged "in the water mixture" — what water mixture?
Making it tonight…. another recipe says 3-10 days for fermentation. We’ll see how it goes.
This sounded fun up until "remove scum off top" hahaha
I have made sauerkraut for years, but the old-fashioned way, hand-shredding. When you put the salted cabbage in the crock, press it down. Water will come out. Place a plate and rock on top of the cabbage to keep it under the water and draw more out.
It’s so easy. I’ve found here in Florida that it doesn’t take the whole six weeks so ferment it to taste. Temperatures vary so fermentation times will vary as well. Make sure the salt water stays above the cabbage and you have it made.
Although sauerkraut can taste good after fermenting for only a few days, if you’re aiming to use it to get a probiotic boost, you need to let it run through all stages of fermentation – at least four weeks, six weeks is better.
So far perfect sauerkraut for me every time .. but I use a fermentation air lock. I ferment mine for 3 weeks ! http://earthlychow.com/the-…
I have wanted to attempt this recipe for years, but have felt intimidated. What have I to lose? These instructions seem so simple that we will go to the produce market today, get some cabbage and run with it. Only one head of cabbage may start a new wonderful tradition at our home. (We allow ourselves hot dogs once a month and always include sauerkraut) Watch out August, that will be the six week mark! Thank you for posting.