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Sauerkraut Recipe

Sauerkraut Recipe

This sauerkraut is truly unique. It’s homemade from scratch with simple ingredients to boost your gut health. Plus, it's super easy to make and only needs 7 basic ingredients. Sauerkraut is a fermented cabbage dish that has been enjoyed for thousands of years. It’s packed with probiotics, vitamins, and minerals. It has a tangy taste, a crunchy texture, and it's affordable and easy to make at home!
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Prep Time 30 minutes
Fermentation Time: 14 days
Total Time 14 days 30 minutes
Course Side Dish
Cuisine German
Servings 6
Calories 65 kcal

Equipment

  • Mixing bowl
  • Knife
  • Sterilized Jars

Ingredients
  

  • 8 cups Red or green cabbage finely grated or chopped
  • 1 ½ – 2 tsp Sea salt plus more to taste
  • 1 small Beet finely shredded
  • 3 whole Carrots finely shredded
  • 3 Tbsp fresh Ginger shredded/grated
  • 3 Tbsp fresh Turmeric shredded/grated
  • 4 cloves Garlic finely minced

Instructions
 

  • Sterilize jars and equipment by pouring boiling water over them, then dry completely. Let them cool to room temperature.
  • Add finely grated cabbage and 1 ½ teaspoons sea salt to a large bowl. Massage cabbage with clean hands for 10 minutes until it softens and releases water.
  • Add shredded beet, carrot, ginger, turmeric, and garlic. Massage again for 4-5 minutes until well combined.
  • Taste and adjust flavor with more salt, ginger, or garlic if needed.
  • Pack the mixture firmly into sterilized jars, ensuring the liquid covers the vegetables. Add filtered water if necessary.
  • Leave about 1 ½ inches of space between the contents and the lid for expansion. Seal with a lid.
  • Place jars on the counter away from direct sunlight or in a cabinet. Keep the temperature above 65°F (18°C) for proper fermentation.
  • Open jars daily to release air and press vegetables down to keep them submerged in liquid.
  • Fermentation can take 24 hours to 2 weeks depending on the temperature. Taste periodically to check tanginess.
  • Once desired tanginess is achieved, secure the lid and transfer the jars to the fridge. Sauerkraut will keep for 3 to 6 months. Avoid double-dipping when serving to prevent contamination.

Notes

  • Use Fresh Ingredients: Fresh vegetables and spices give the best flavor and texture.
  • Even Slicing: Use a mandolin slicer to get uniformly thin slices of cabbage for even fermentation.
  • Temperature Control: Keep the jars in a warm spot, but out of direct sunlight, for the best fermentation.