How To Make Homemade Sauerkraut
Learn how to make perfectly crunchy and briny homemade sauerkraut. This recipe has been passed down through generations; it's healthy and very simple to prepare.
Servings: 1 64 oz jar sauerkraut
Ingredients
- 1 large cabbage head
- 1 large carrot shredded
- ¾ - 1 Tablespoon salt
- ½ Tablespoon sugar (optional)
Instructions
- Using a sharp knife or mandolin, finely shred the cabbage.
- Grate the carrots using a fine julienne slicer or box grater.
- In a large bowl, combine the shredded cabbage, grated carrots, salt, and sugar. If using a large cabbage head, use 1 tablespoon of salt; for a small cabbage head, use just under 1 tablespoon.
- Using both hands, aggressively scrunch the cabbage and carrots for at least 5 minutes, until the mixture releases a generous amount of liquid. The liquid should cover the cabbage completely. The cabbage mixture should feel and look wet. When you press down on it, all of the liquid should cover the cabbage liberally.
- After scrunching, taste the cabbage. You should be able to taste the salt, but keep in mind that the brine will dilute slightly as it ferments. If it feels a bit saltier than you'd expect, that's perfect! The flavor will balance out as it turns into sauerkraut.
- Now, it's time to ferment the cabbage. Keep it in a large bowl or transfer to a large jar. You can also use a fermenting crock. As the sauerkraut ferments, it will increase in size, so make sure to use something with plenty of extra room at the top.
- Put a weight on top of the cabbage - a plate on top of the cabbage, or an extra cabbage leaf and then something heavy on top of it, like a large can of tomatoes, a jar filled with water or clay weights.
- Keep the sauerkraut at room temperature for about 3 days. Each day, use the end of a wooden spoon to poke several holes all the way through the sauerkraut, to release some of the built up "gas". Make sure the cabbage is submerged for the entire 3 days.
- At this point, when you taste the cabbage, it should taste like sauerkraut. If it still doesn't taste briny, let it stand for another day or two.
- Transfer the sauerkraut to a glass jar and store in the refrigerator for 4-6 months.
Notes
Fermentation Time: The fermentation time can vary depending on the temperature of your kitchen. In warmer environments, the sauerkraut will ferment more quickly, so check it daily to make sure it doesn’t become overly tangy.
Temperature: Keep the sauerkraut in a warm spot, ideally between 65°F to 72°F (18°C to 22°C). Too cold, and fermentation will be slow; too hot, and it may spoil.
Fermentation Odor: It’s completely normal for the sauerkraut to have a strong “cabbagy” smell during fermentation. To keep your kitchen from smelling too strong, be sure to cover the bowl or crock with several layers of plastic wrap. This will help contain the odor while the sauerkraut ferments. 😅 The smell will dissipate as the sauerkraut develops its flavor.
Cabbage Submersion: It’s crucial that the cabbage stays fully submerged in its brine throughout the fermentation process to prevent spoilage. If the cabbage rises above the liquid, press it down more firmly or add extra weight.
Storage: After fermentation, store your sauerkraut in the refrigerator. It will stay fresh for up to 4 to 6 months. Keep in mind that it will continue to ferment slowly in the fridge, so the flavor will deepen over time.
