Easy Homemade Fermented Sauerkraut
In todays post I am showing you how to make an easy homemade sauerkraut that is great for your gut and has a nice tangy flavor.
Eating fermented foods seems to be all the rage right now and yet it is an age old way of preserving foods that goes back centuries. Somehow, over the years this method has gotten lost on most of us. So much so that it feels a little intimidating to learn. However, from this post alone, you will see, that fermentation is a simple process that yields a much better product than anything you will find on a grocery store shelf. Making your own sauerkraut is, I think, one of those things that acts as a gateway. At least it was for me.
Once I realized how simple fermentation could be, I wanted to ferment anything I could. So our summer cucumbers are lacto-fermented pickles and my favorite summer drink is now ginger beer.
For this homemade sauerkraut you will need a few things. Starting with a large mason jar, a piece of cloth or a fermentation lid, salt and your cabbage of choice. You can opt to do a blend of purple and green cabbage but to be fair, sauerkraut has a distinct flavor. For this, the sauerkraut I find tastes exactly the same with either. Lets get started.
Make Sauerkraut with Me
Homemade Sauerkraut Is…
- My favorite way to get the health benefits of eating fermented food into our daily diet.
- Made with simple ingredients.
- An old fashioned sauerkraut that will keep for a long time.
- One of the easiest recipes to master when it comes to the fermentation process.
- A simple homemade sauerkraut recipe.
- A great way to preserve organic cabbage or homegrown cabbages.
Ingredients
Cabbage- you can use almost any sort of cabbage you like for sauerkraut. I like to use standard green cabbage since it is most traditional in sauerkrauts. You can also do a blend of deep purple cabbage and green cabbage if you like.
Salt- I use sea salt or pink Himalayan salt for this. But standard table salt will work and Kosher salt is another great alternative.
Tools-
Fermentation Lid or Piece of Cloth
Food Processor (optional)
Jar Weights (optional)
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no cost to you).
Directions
Start with clean hands. Begin by chopping up the cabbage.
Note: If you are not using a glass weights or a fermentation lid, make sure to leave out one or two large pieces of cabbage uncut for later use.
For cutting the cabbage, you can opt to use a food processor if you want it to be quicker and your sauerkraut a bit finer chopped. I personally just use a knife as we like our sauerkraut on the thicker side.
Place the chopped cabbage in a large bowl. Sprinkle over the salt.
Then begin massaging the cabbage with your hands. This will help the cabbage to release its water creating a brine for the fermentation process. This can take several minutes. You can also massage the salt in and let it sit for several minutes. Then massage it a bit more or stir it around with a large spoon.
You want the cabbage to feel wet and see the brine form inside the bowl before packing it into your jar. When the cabbage is ready, begin packing it into a clean mason jar. Smash the cabbage down as you add more.
This will also help the brine to form as you work with the cabbage. Three small cabbages should fit one full 1/2 gallon mason jar when packed tightly.
When filled, take the saved large cabbage leaves and smash them over the top creating a lid or barrier between the top and the chopped cabbage. You want everything in the jar to be below the brine line to prevent mold.
Make sure to check the sauerkraut daily to ensure the cabbage is underneath the water line.
The sauerkraut takes about 3-5 days depending on your home temperature. You can taste-test the sauerkraut to see if it is to your liking. If not, allow it to sit longer. The sauerkraut is dull in color but the best way to ensure it is ready is by tasting it. Place the jar in the fridge when ready. Sauerkraut has a long shelf life and should stay fresh for weeks.
Fermenting Notes
- Make sure to leave out one or two large pieces of cabbage uncut for later use if not using a fermentation lid or glass weights.
- To shred cabbage, use a food processor and for chunkier, use a knife to slice into bite-sized strips.
- It is important that the cabbage be underneath the brine line in the jar for the entire fermentation process. If not, anything above the line will mold.
- Cabbage turns into sauerkraut and you can visually see the difference. When the sauerkraut is ready, it will be a dull color and have a tangy flavor.
- If you don’t have a half gallon mason jar, you could use a large crock. I suggest using a fermentation weight or two to ensure there is no cabbage laying above the brine line.
Benefits of Fermented Food
Sauerkraut is an alive fermented food. During the act of the fermenting process, good bacteria are collected in the environment around the food being fermented. The good bacteria take over the bad bacteria essentially and the food becomes what appears to be “pickled”. This is typically when you know the item is ready to be eaten. The good bacteria in fermented food is excellent for your overall gut health and is known as a probiotic.
By consuming probiotic foods you are adding beneficial bacteria and enzymes that will increase the health of your gut microbiome and intestinal flora. This can help your body absorb more of the nutrients in the food you are consuming, increase the availability of nutrients, help your body digest better, and aid in mood. Since the gut and brain are linked, it stands to reason that a healthy gut can influence our moods and emotions.
Lastly and maybe most importantly, a large portion of the immune system is housed in the gut. By adding in beneficial bacteria you are supporting your gut lining which makes the immune system more robust.
FAQ’s
Can I add seasoning to this?
Some easy add-ins for homemade sauerkraut are juniper berries, black peppercorns, caraway seeds, dill seed and celery seeds. Just make sure there is nothing above the salt brine during the fermentation process. I recommend adding the spices or seeds to the bottom of the jar and using a glass weight as I tis a little tricky to keep them from floating on the top surface.
What is this sauerkraut good to serve with?
At first it might seem like a weird side to serve but once you get used to having it, you might find you put it out for meal time as a regular side. Additionally, we like this on hot dogs, served with grilled sausages and on Rueben sandwiches.
Do I add water to this? The recipe only calls for salt?
The reason the recipe only calls for salt is because the salt will help draw out the water in the cabbage. This will create a nice salty brine that will turn into enough liquid to cover the cabbage. The brine level will vary but as you massage the salt into the cabbage the more brine will develop.
What is the difference between this sauerkraut and kimchi?
The difference is primarily in the taste. Sauerkraut has more acidic, tangy flavor whereas kimchi has a spicy complex flavor profile due to the additions of garlic, Korean chili powder, and ginger. Fermented sauerkraut is much more milder whereas kimchi is a spiced version.
Can I eat this homemade sauerkraut every day?
Yes, it is a great addition to your daily diet. In fact, when we have it available, I put it out on the table for most of our meals. Even breakfast when I serve something savory. it makes a great addition to potatoes, meal dishes and really any savory foods you enjoy.
How To Store
Store the homemade sauerkraut in the fridge once it is fully fermented. The sauerkraut can last up to several weeks. But always be sure to check for mold on the rim or areas where oxygen can get to any exposed sauerkraut. I store mine large mason jars but other glass containers with a good fitting lid will also do. Even transferring to a plastic bag with a zip top will work for storing. During the fermentation process, you will want to set this out at room temperature out of direct sunlight.
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Other Posts You May Like…
- Lacto Fermented Pickles
- Homemade Yogurt without a Yogurt Maker
- How To Make Ginger Beer
- How To Make Elderberry Syrup
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Easy Homemade Fermented Sauerkraut
A simple guide to making healthy fermented sauerkraut at home.
Ingredients
- 3 small to medium cabbages
- 2 tbsp. of sea salt
Instructions
- Start with clean hands. Begin by washing the cabbage and removing the wilted outer leaves. Half and remove the core. Make sure to leave out one or two large pieces of cabbage uncut for later use.
- For cutting the cabbage, you can opt to use a food processor if you want it to be quicker and your sauerkraut a bit finer chopped. I personally just use a knife as we like our sauerkraut on the thicker side.
- Place the chopped cabbage in a large bowl.
- Sprinkle over the salt.
- Then begin massaging the cabbage with your hands. This will help the cabbage to release its water while creating a brine for the fermentation process. This can take several minutes. You can also massage the salt in and let it sit for several minutes. Then massage it a bit more or stir it around with a large spoon. You want the cabbage to feel wet and see the brine form inside the bowl before packing it into your jar.
- When the cabbage is ready, begin packing it in a clean mason jar.
- Smash the cabbage down as you add more. This will also help the brine to form as you work with the cabbage. Three small to medium cabbages should fill one full 1/2 gallon mason jar when packed tightly.
- When filled, take the saved large cabbage leaves and smash them over the top creating a lid or barrier between the top and the chopped cabbage. You want everything in the jar to be below the brine line to prevent mold.
- Remove the center part of the mason jar lid and replace it with either a fermentation lid or cut a small piece of fabric as I did in the photo. This will allow airflow and keep fruit flies out.
- If you are having issues with your cabbage staying underneath the water line even with the cabbage leaf. You can use fermentation weights or add a few rocks to a ziplock bag then place them on the top to weigh it down.
- Your sauerkraut will take anywhere from 4 to 6 days depending on the temperature in your home. You can taste test it to see if it is to your liking. If it is still in a crunchier state, simply leave it out another day or so. Then taste test again. When ready store it in the fridge with a plastic mason jar lid or the original lid it came with.
Notes
- Make sure to leave out one or two large pieces of cabbage uncut for later use if not using a fermentation lid or glass weights.
- To shred cabbage, use a food processor and for chunkier, use a knife to slice into bite-sized strips.
- It is important that the cabbage be underneath the brine line in the jar for the entire fermentation process. If not, anything above the line will mold.
- Cabbage turns into sauerkraut and you can visually see the difference. When the sauerkraut is ready, it will be a dull color and have a tangy flavor.
- If you don't have a half gallon mason jar, you could use a large crock. I suggest using a fermentation weight or two to ensure there is no cabbage laying above the brine line.
