Description
Learn how to make sauerkraut at home with simple steps.
Ingredients
Scale
- 1 medium head of green cabbage (about 2 pounds)
- 1 tablespoon sea salt
Instructions
- Remove the outer leaves of the cabbage and rinse it.
- Shred the cabbage finely using a knife or food processor.
- Place shredded cabbage in a large bowl and sprinkle salt over it.
- Massage the cabbage with your hands until it releases its juices.
- Pack the cabbage tightly into a clean jar, pressing down to eliminate air pockets.
- Make sure the cabbage is submerged in its liquid.
- Cover the jar with a cloth and secure it with a rubber band.
- Let it ferment at room temperature for 1 to 4 weeks, tasting regularly.
- Once fermented to your liking, transfer the jar to the refrigerator.
Notes
- Use a clean jar to avoid contamination.
- Keep the jar out of direct sunlight.
- Fermentation time varies based on temperature and taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Fermentation
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: how to make sauerkraut, homemade sauerkraut, fermented cabbage