Description
A simple and tangy homemade sauerkraut that brings warmth and connection to the kitchen.
Ingredients
Scale
- 1 medium head of green cabbage
- 3 tablespoons sea salt
- Optional spices (e.g., caraway seeds, juniper berries)
Instructions
- Remove the outer leaves of the cabbage and cut it into quarters, removing the core.
- Finely slice the cabbage with a knife or food processor.
- Place the sliced cabbage in a large bowl and sprinkle with sea salt.
- Massage the cabbage for about 5-10 minutes until it starts releasing its juices.
- If using, mix in any optional spices.
- Pack the cabbage tightly into a clean jar or fermentation crock, ensuring it’s submerged in its juices.
- Cover with a cloth or fermentation lid and let sit at room temperature for 1-4 weeks, tasting periodically until it reaches desired fermentation.
- Once fermented, store in the refrigerator.
Notes
Taste regularly to determine when fermentation is to your liking. Keep jars in a cool place and label them with the start date.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: sauerkraut, fermentation, homemade, vegan, probiotic