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Homemade Sauerkraut in jars
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5 from 1 vote

Homemade Sauerkraut

Making Sauerkraut isn't hard at all, but making it yourself and not having to process your sauerkraut, will yield you the highest amounts of probiotics. You'll also get to experiment with added spices if you want!
Prep Time20 mins
Fermenting Time7 d
Total Time7 d 20 mins
Course: Side Dish
Cuisine: German
Keyword: Easy Homemade Sourkraut Recipe, Easy Sourkraut recipe, Fermented Sauerkraut recipe, Fermented Sourkraut recipe, Homemade Sauerkraut, Homemade Sourkraut, Sauerkraut Rezept mit Rotkohl, Sourkraut recipe with red cabbage
Servings: 1 quart-sized jar
Calories: 250kcal

Ingredients

  • 1 kg cabbage feel free to experiment and white/green cabbage or red cabbage
  • 10 g sea salt

Optional

  • 2 tsp grated ginger as used in my red cabbage, but feel free to leave it plain
  • 1/2 tsp red crushed chili flakes as used in my red cabbage, but feel free to leave it plain

Instructions

  • Clean out your jars with hot water. Remove the outer leaves of the cabbage, cut into quarters and cut out the core. Now thinly slice the cabbage (I thinkt the thinner, the better) and combine in a bowl with the salt and spices (spices are optional).
  • Now it's time to knead the cabbage for about 5 to 6 minutes (now that's some work - I had to take my shirt off for this one :-D). This will really help extract all the natural juices in the cabbage and you should have quite a bit of juice in your bowl once you're done.
  • Fill the cabbage into jars (glass is best I think, that way you can better observe what is happening), pressing it down, so it's covered by the juices. Leave about an inch of room to the top of the glass. Now tightly seal your jars with the lid.
  • Place the jars on a rimmed tray and wrap in old linen towels. It's possible that some of the juice will bubble up during the fermentation process and find its way out of the jars. The towels will help soak up the juices. Allow to sit at room temperature for one week.
  • Once there are no more bubbles, the sauerkraut can be transfered to loosely sealed jars and stored in a cool and dark place for up to a year! After about 3 to 4 days your Sauerkraut will be ready to eat. It will however continue to ferment slowly and the taste will change over time as well. You can enjoy it raw, which will leave all the good probiotics intact, or you can cook it with onion, bacon, apples, sausage... yum!
  • Get creative! When kneading the cabbage, add different kinds of spices. You can also use Kohlrabi or any other type of cabbage, add carrots, etc. There are no limits to what you can some up with!

Nutrition

Calories: 250kcal | Carbohydrates: 58g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 4056mg | Potassium: 1700mg | Fiber: 25g | Sugar: 32g | Vitamin A: 980IU | Vitamin C: 366mg | Calcium: 400mg | Iron: 5mg