Making sauerkraut at home is easy!

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Sanitize a large bucket (50 liters) with soapy water and hot water.

Use pre-shredded cabbage in 10 kilo bags for convenience, totaling 25 kilos for this recipe.

Mix shredded cabbage with shredded carrot (1 carrot per 2 lbs of cabbage).

Add 25 tablespoons of non-iodized pickling salt to the cabbage mixture.

Mix the cabbage and salt thoroughly to create juice, breaking cell walls to produce brine.

Ensure the brine covers the cabbage completely in the bucket.

If using jars, leave a couple of inches of space at the top for expansion during fermentation.

Create a barrier with plastic wrap or foil to cover the cabbage, ensuring it touches the cabbage and brine.

Store the cabbage at room temperature (70-71 degrees Fahrenheit) for fermentation.

Every 2-3 days, uncover the cabbage, puncture holes to release gases, and push the cabbage down to ensure it's submerged in brine.

Taste the cabbage every few days to monitor flavor changes from salty to sour.

When ready, ensure all cabbage bits are translucent and taste sour, not salty.

Pack the fermented cabbage tightly into sanitized jars, ensuring each jar has some liquid.

Seal the jars tightly and store at room temperature (not in the fridge) until next season.

Cooking Techniques

Equipment Needed

Spice Level: