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Vibrant Homemade Sauerkraut

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A simple and tangy homemade sauerkraut recipe that is easy to make, packed with probiotics, and perfect for adding a crunchy, flavorful punch to your meals.

Ingredients

Scale
  • 2 pounds (900 grams) green cabbage, finely shredded
  • 1 to 1.5 tablespoons (15–22 grams) kosher salt
  • 1 teaspoon (2 grams) caraway seeds (optional)
  • Splash of filtered water (optional)

Instructions

  1. Remove outer leaves of the cabbage and set one or two aside for later. Slice the cabbage into quarters and remove the core. Using a sharp knife or mandoline, shred the cabbage finely—about 1/8-inch (3 mm) thick.
  2. Place the shredded cabbage into a large mixing bowl. Sprinkle 1 to 1.5 tablespoons (15-22 grams) of kosher salt evenly over the cabbage. Let it rest for 5 minutes to start drawing out moisture.
  3. Massage and squeeze the cabbage firmly with your hands for about 10 minutes until it becomes limp and releases a good amount of liquid (brine). If not juicy enough, let it sit for another 5-10 minutes.
  4. Stir in 1 teaspoon (2 grams) of caraway seeds if desired.
  5. Transfer the cabbage and brine into a clean fermentation jar. Press down firmly so the brine covers the cabbage completely. Leave 1 to 2 inches (2.5-5 cm) of headspace at the top.
  6. Place the reserved cabbage leaves over the surface to keep it submerged. Add a fermentation weight or a small jar filled with water on top.
  7. Cover the jar with a clean cloth secured with a rubber band or a loose lid to allow airflow but keep dust out. Place in a cool, dark spot at 65-70°F (18-21°C).
  8. Start tasting after 1 week. Fermentation takes 1 to 4 weeks depending on taste and temperature.
  9. Once ready, seal with a tight lid and refrigerate. Keeps for several months in the fridge.

Notes

Keep cabbage submerged under brine to avoid mold. Use kosher or sea salt for best fermentation results. Fermentation temperature should be 65-70°F (18-21°C). Taste periodically after 1 week to reach desired tanginess. Store refrigerated after fermentation. Avoid high heat when reheating to preserve probiotics.

Nutrition

Keywords: sauerkraut, homemade sauerkraut, fermentation, probiotic, fermented cabbage, easy sauerkraut recipe, tangy sauerkraut

Find it online: https://blairrecipes.com/vibrant-homemade-sauerkraut-recipe-easy-tangy-fermentation-tips/