How to Make Sauerkraut (German Recipe)

5 from 3 votes

How to Make Sauerkraut (German Recipe)

Sauerkraut is a German food staple and NECESSITY. People may even call Germans Kraut (aka cabbage) and it's because Germans DO LOVE their cabbage very much. At least the average German does. And I bet this super easy sauerkraut recipe with the perfect crunch, tang and salt level will convince you too.

And it's actually super easy to make healthy, delicious sauerkraut at home, using things and tools (like a knife and a jar) that you already own. And the ingredient list is so short, that I am almost embarrassed. The ingredients are cabbage and salt. That's it!

Prep Time20

Fermenting Time7

Total Time7 20

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: quart-sized jar

Calories: 250kcal

Equipment

1 quart-sized jar linking a set of my favorite German Weck jars here, so you can make lots of sauerkraut
1 Mandolin Slicer for even, thin cabbage slices and it's way quicker
1 protective glove to prevent cuts because I've definitely cut myself with a mandolin slicer before!

Ingredients

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

Metric - US Customary

Instructions

You'll need one liter/quart sized jar for each kilo/two pounds of cabbage. Clean out your jars with hot water and mild soap. Unless your jars are brand new, it's best to sterilize them by boiling them in hot water for 10 minutes. Remove from the water and let them cool down before using.
Remove the outer leaves of the cabbage, cut in half and then each half into thirds. This way they will fit onto a mandolin slicer. Now thinly slice the cabbage. The thinner, the better. I use the second thinnest setting on the mandolin slicer. Combine in a bowl with the salt.
Now it's time to roll up your sleeves and knead the cabbage for about 5 to 6 minutes. You may want to skip your arm workout that day. The kneading with the salt helps to 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, pressing it down, so it's covered by the juices. Leave about an inch of room to the top of the glass. 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, loosely seal your sauerkraut and store in a cool and dark place for up to a year. I just keep mine in the fridge because we don't have a cool cellar like so many Germans do. Your sauerkraut is 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 and vitamins intact, or you can cook like I did in this sauerkraut recipe, for Schupfnudeln or my aunt's sauerkraut casserole.

Notes

Variations:

When kneading the cabbage, add different kinds of spices. I love adding roasted garlic. Adding whole caraway seeds is common to do and aids in digestion. 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