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Homemade Sauerkraut
It doesn’t get much easier than this two ingredient, versatile Sauerkraut recipe. So much better than store bought, the homemade taste can’t be beat!
THE BEST FERMENTED DIY SAUERKRAUT
There’s something so wonderful about some Homemade Sauerkraut. This is my Grandma’s recipe and everyone always loved her sauerkraut. It is actually so simple to make but the taste can’t even be compared to the store bought stuff. You only need two ingredients (you can also add a little bit of caraway seeds too), a jar and some time to let it ferment. Plus, what I love about this recipe is it doesn’t make a ton like so many recipes do. This recipe makes (2) 32 ounce jars and you only need 2 1/2 pounds of cabbage which is great if you are not wanting to can it and just want to keep some in your fridge.
FREQUENTLY ASKED QUESTIONS
What’s the flavor and consistency of this sauerkraut? This homemade version is a little less tart than some store-bought sauerkraut. I think this is why a lot of people will eat the homemade stuff over the store bought. It’s not as sour tasting. The cabbage stays a little bit crunchy. It is salty (because you need salt as part of the fermenting process), so I will rinse it with water and drain before adding to recipes. Can I add caraway seeds to this? Sure, this is the most basic recipe for Homemade Sauerkraut. It’s basic so you can have something simple to start with and you can add your favorite seasonings to your liking. I’d suggest trying some caraway seeds, but only add about a teaspoon. Where’s the vinegar? Don’t you need it for Homemade Sauerkraut? This salt brine method is the traditional way of making fermented sauerkraut. The cabbage releases its own natural liquids. Some folks think vinegar is added for fermented sauerkraut but it isn’t. It just tastes that way when it is ready. However, it is used when making the quick version of sauerkraut to give it that similar taste. What jars and weights did you use? Any jars and weights will work, but that are the jars (paid affiliate link) and weights (paid affiliate link) that I used (see next question). What if I don’t have fermentation weights? If you don’t have fermentation weights, you can try any of these ideas: a ziploc bag filled with water, cupcake liners with something in them, pie weights in a bag, a few small mini jelly jars, etc. You just need something to help keep it in the brine in the jar. How do I care for my Homemade Sauerkraut while it ferments? For storing the cabbage during fermentation, you should really keep an eye on it day to day. You need to burp it so any pressure in the jar can be released. Also, if you have the lid on too tight, the jar can leak, so maybe keep it on a sheet tray or something similar to catch any liquid. What is an airlock? It is a device specifically devised for fermentation. It is attached to the top of the mason jar which allows built up gasses to move out of the jar but do not let any back in. By not allowing any air back in, you aren’t allowing any contamination of the sauerkraut by molds and other microorganisms is prevented. Here is an airlock (with jars) on Amazon so you can see what it looks like (paid affiliate link). You do not need an airlock though and you can just make sure you “burp” it regularly. You don’t need to fully remove the lid. Just open it enough to release any gasses which you should hear as it is released. How do you store Homemade Sauerkraut and how long is it good for? You can leave it at room temperature for about a month. Stored in the fridge, it will last about 6 months. It is not recommended to freeze sauerkraut as it can change the texture when defrosted and it can kill the probiotic nutrients. Can this sauerkraut be canned (preserved)? Yes, after it has fermented. It will need to be heated in a pot to about 200F degrees (not boiling). Then you can place it into the sterilized mason jars and lids. Then proceed with the canning process (by water bath or pressure canning). Can I double or triple this recipe?
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
shredded cabbage
fine sea salt
HOW TO MAKE HOMEMADE SAUERKRAUT
Remove the outer leaves of the cabbage, reserving two leaves. Remove the core. It’s easiest to remove the core if you just slam down the core onto a hard surface (like your kitchen counter) and it is then easy to just pull it out by hand. Or you can cut it out. Whatever you find easiest. Then shred the cabbage (I just do this with a knife but you can use a food processor). Add the shredded cabbage to a large bowl. Add the salt to the bowl and toss to combine.
Massage the cabbage, squeezing it with your (clean or gloved) hands for 5 minutes. Allow the cabbage to rest for 15 minutes. Repeat the process. Keep doing this until the cabbage has enough liquid almost to cover it in the bowl; this took me about 1 hour (including the resting time in between.)
Add the cabbage to the jars you are going to ferment with and pack it down with a spoon. Add the liquid on top. Cut the reserved leaves so they fully cover the top of the shredded cabbage, and place them in the jars, pressing them down so they are submerged in the liquid. Note: I used (2) 32 ounce jars. You can use smaller jars if you prefer.
Add a fermenting weight on top and add the lid. You can also use an airlock if you have it. See my FAQ’s above for different things you can use to add weight to the top. Place in a dark, dry place for 2 weeks. If not using an airlock, you will need to “burp” the jar once a day, opening it and placing the lid back on. Taste the sauerkraut after 2 weeks; if you feel it needs longer, continue leaving it in the dark place. If you like how it tastes, place it in the fridge to slow down the fermentation.
It is now ready to eat as-is or add to recipes.
CRAVING MORE RECIPES?
Quick Sauerkraut
Chow Chow
Refrigerator Pickles
Pickled Banana Peppers
Bread and Butter Pickles
Reuben Dip
Reuben Casserole
Reuben Eggrolls
Reuben Sliders
Pierogi Casserole
Polish Casserole for Two
Bacon Fried Cabbage
Cabbage Rolls
Crock Pot Unstuffed Cabbage Rolls
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Sauerkraut Recipe
Making your own sauerkraut is really easy with this 2 ingredient sauerkraut recipe.
Course Side DishCuisine American
Prep Time 1 hour hour 15 minutes minutesFermentation 14 days daysTotal Time 14 days days 1 hour hour 15 minutes minutes
Servings 12 servings
Calories 24kcal
Author Brandie @ The Country Cook
Ingredients2 ½ pounds shredded cabbage (about 2 heads of cabbage – depending on how large they are)1 Tablespoon + 1 ½ teaspoons fine sea salt
InstructionsRemove the outer leaves of the cabbage, reserving two leaves. Remove the core and shred the cabbage. Add the shredded cabbage to a LARGE bowl. Add the salt to the bowl and toss to combine. Massage the cabbage, squeezing it with your (clean or gloved) hands for 5 minutes. This is going to start releasing the cabbage's natural moisture. NOTE: I will be calling this the 'liquid" for the rest of the recipe. Allow the cabbage to rest for 15 minutes. Repeat the process. Keep doing this until the cabbage has enough liquid almost to cover it in the bowl; this took me about 1 hour (including the resting time in between). If you feel like enough liquid hasn't been created, add just a bit more salt and continue to squeeze it for a little while longer. Add the cabbage to the jars you are going to ferment with and pack it down with a spoon. Add the liquid on top. Cut the reserved leaves so they fully cover the top of the shredded cabbage, and place them in the jars, pressing them down so they are submerged in the liquid. Add a fermenting weight on top and add the lid. Use an airlock if you have it. Place in a dark, dry place for 2 weeks. If not using an airlock, you will need to “burp” the jar once a day, opening it and placing the lid back on. Taste the sauerkraut after 2 weeks; if you feel it needs longer, continue leaving it in the dark place. If you like how it tastes, place it in the fridge to slow down the fermentation. It is now ready to eat as-is or add to recipes.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes enough for (2) 32 ounce jars. I am estimating this to be about 12 servings but it can be more or less depending on how it is used. See above FAQ’s with more details on the kinds of jars and weights used and alternatives.
It’s easiest to remove the core of a cabbage if you just slam down the core side onto a hard surface (like your kitchen counter) and then you can simply pull it out by hand. Or you can cut it out. Whatever you find easiest.
I shred the cabbage with a knife. That is what is easiest and fastest for me but use what works best for you. You can use a food processor or a mandolin.
NutritionCalories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Sodium: 889mg | Fiber: 2g | Sugar: 3g
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