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Homemade Sauerkraut

This recipe transforms humble cabbage into a probiotic powerhouse that improves with age, costs pennies to make, and tastes infinitely better than anything you'll find in a jar at the supermarket.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 servings
Course: Condiment, Side Dish
Cuisine: European, German
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds green or red cabbage about one medium head
  • 2 teaspoons fine sea salt not iodized

Equipment

  • 1-quart glass jar
  • Sharp knife or mandoline slicer
  • Large cutting board
  • Large mixing bowl
  • Kitchen scale (optional but helpful)
  • Wooden spoon or clean hands
  • Cloth or coffee filter
  • Rubber band or jar ring
  • Plate or small jar for weight

Method
 

  1. Rinse and pat dry 2 pounds of cabbage, then cut in half and reserve 2 outer leaves for later.
  2. Slice the cabbage halves into thin shreds using a sharp knife or mandoline slicer.
  3. Place shredded cabbage in a large mixing bowl and sprinkle 2 teaspoons of fine sea salt evenly over the top.
  4. Massage the cabbage with clean hands or a wooden spoon for 5 to 10 minutes until it releases at least half a cup of brine.
  5. Pack the cabbage and its brine into the glass jar, pressing firmly so the brine rises at least 1 inch above the cabbage; add extra brine if needed.
  6. Lay a reserved cabbage leaf over the shredded cabbage and place a small plate or jar on top to weigh it down and keep it submerged.
  7. Cover the jar opening with a cloth or coffee filter secured with a rubber band to allow gases to escape.
  8. Ferment the sauerkraut at room temperature (65-72°F) away from direct sunlight for 3 to 8 weeks, tasting daily after day 3 until desired tanginess is reached.

Notes

Refrigerate the finished sauerkraut in an airtight container for up to four months; discard if mold appears.