How To Make The Easiest Homemade Sauerkraut

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.

Cut the cabbage in half, then in quarters, and slice out the core.

Slice the cabbage thinly.

Weigh the sliced cabbage on a scale.

Multiply the weight of the cabbage by 0.02 to get the weight of salt needed.

For 1800 grams of cabbage, use 36 grams of kosher salt.

Sprinkle the salt over the cabbage and toss it.

Knead and squeeze the cabbage for about 2 to 5 minutes to release liquid.

Place the cabbage in a half-gallon mason jar and press it down firmly.

Cover the cabbage with plastic wrap or a plastic bag filled with water to create surface tension.

Ferment at room temperature for 2 to 3 weeks, tasting periodically to check sourness.

Once fermented, screw the lid on and store in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary