Make delicious homemade sauerkraut easily This simple sauerkraut recipe requires minimal prep yields tangy results Learn the easy technique now
Total Time:P7D
Yield:1 quart1x
Ingredients
Scale
1 medium head of cabbage (about 2–3 pounds), green or red
2 tablespoons of sea salt (non-iodized)
Optional: caraway seeds, juniper berries, or other spices to taste
Instructions
Prepare the Cabbage: Remove outer leaves, cut into quarters, remove the core, and shred thinly.
Salt and Massage: Place shredded cabbage in a large bowl, sprinkle with sea salt, and massage for 5-10 minutes until softened.
Pack the Cabbage: Transfer salted cabbage into your fermentation vessel, packing it down firmly to release juices. Add saltwater if needed to submerge the cabbage.
Weigh it Down: Place a weight on top of the cabbage to keep it submerged in the brine.
Ferment and Wait: Cover with a clean cloth or lid and place in a cool, dark place for 1-4 weeks. Check regularly and release any excess gas buildup.
Taste and Enjoy: After 1-4 weeks, start tasting your sauerkraut. When it reaches your desired level of tanginess, transfer it to the refrigerator.
