Y’all, I can’t believe I haven’t shared this recipe before! I actually don’t like sauerkraut – unless I make it myself.

When I started making it at home, WOW, I didn’t know what I was missing out on! This is a wonderful fermented food that is super easy to make. Perfect to top your bratwursts, hot dogs, potato salad – whatever!

I think it makes a world of difference to use the caraway seeds, so I recommend not leaving them out. But “technically” they are optional!

Easy Homemade Sauerkraut

Crazy easy and WAY better than store-bought!

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Ingredients

  

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• 1 large green cabbage about 6 lbs
• 3 TB good quality salt see instructions below - NOT iodized salt. I use my Redmond's fine salt all the time with no problem
• 2 TB caraway seeds see instructions below

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Instructions

 

• Core and shred cabbage. I love to use my food processor to shred it, but if you have no shredder just core the cabbage and cut up into bite size pieces. Make sure there are no bad leaves!
• In a big bowl, add the shredded cabbage and all of the salt. Mix well and allow to sit for about 10 minutes to help release its juices.
• Grab yourself a meat hammer, or something that will allow you to pound the devil out of the cabbage. This is where muscle comes in! Pound cabbage until juices are released - about 10 minutes. Yes, it's a work out. You're welcome.
• Once cabbage has been pounded, and there are lots of juices, add the caraway seeds and mix well. I HIGHLY suggest not leaving out the caraway seeds because it makes it so much better! But you can choose to omit caraway seeds if you want.
• Stuff cabbage into glass mason jars. Push down cabbage nice and tight to allow juices to be released. You should have a good amount of juice where you don't need to add any more. I like to use quart size mason jars and fill up to the neck of the jar.
• Cover with lid (I highly recommend a plastic one. I have found over time the fermentation can degrade a metal lid). Place in fridge for about 3-4 days and enjoy! Can store for longer and it will just get tangier.

Notes

Key notes:

If your cabbage did not release enough juice to fully submerge, make yourself a salt brine! Combine 1 1/3 cups of filtered water (not chlorinated at all) with 1 tsp good salt. Pour enough over your cabbage mixture to make sure it's submerged in liquid. 

You don't have to store this in the fridge if you don't want! 

To ferment at room temperature:

• Make sure cabbage is fully submerged in liquid!
• Store jars in cool, dark place in your house. Check every day to make sure cabbage stays submerged in the liquid. You also need to de-gas jars every day. Just open jar up, press down cabbage under liquid, and place lid back on.
• Let ferment for about 4-6 weeks, based on taste! 

Tried this recipe?Let us know how it was!