How to Make SAUERKRAUT at Home | Easy Homemade Sauerkraut Recipe

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Wash the jars in hot soapy water; no need to sterilize.

Rinse the cabbage and remove outer wilted or damaged leaves, saving good ones for later.

Slice the cabbage in half, then quarter to remove the core.

Thinly slice the cabbage using a knife, mandoline, or food processor.

Add 1 tablespoon of salt to 1 kilo of cabbage in a large bowl.

Massage the cabbage and salt together for 1-2 minutes to release juices.

Let the cabbage mixture rest for about 30 minutes, flipping it occasionally.

After resting, pack the cabbage tightly into clean glass jars, pressing down to eliminate air bubbles.

Leave about 1 inch of headspace in the jars.

Top the packed cabbage with outer cabbage leaves to keep it submerged.

Add the brine released from the cabbage to cover it completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary