Description
Learn how to make sauerkraut at home.
Ingredients
Scale
- 1 medium green cabbage, about 3 pounds
- 3 tablespoons sea salt
- 1 tablespoon caraway seeds (optional)
Instructions
- Remove the outer leaves of the cabbage and set aside.
- Cut the cabbage into quarters and remove the core.
- Shred the cabbage finely using a knife or mandoline.
- In a large bowl, combine the shredded cabbage and salt.
- Knead the cabbage for about 5-10 minutes until it releases liquid.
- Add caraway seeds if using and mix well.
- Packing the cabbage tightly into a clean jar, press down to submerge it in its liquid.
- Cover the jar with a cabbage leaf and secure with a weight if necessary.
- Leave the jar at room temperature for 1-4 weeks, tasting periodically.
- Once it reaches your desired sourness, transfer it to the fridge.
Notes
- Temperature affects fermentation time.
- Use non-iodized salt for best results.
- Keep an eye on the fermentation to prevent mold.
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: how to make sauerkraut, homemade sauerkraut, fermenting cabbage