HOW TO MAKE SAUERKRAUT AT HOME // DIY Easy Recipe
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Recipes in this Video
3 recipes
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Sauerkraut, a staple of German cuisine, has been enjoyed for centuries as a way to preserve cabbage. This version incorporates garlic, turmeric, and black pepper, adding a vibrant twist to the traditional recipe. Fermentation not only enhances the flavor but also boosts probiotics, making it a popular choice for health-conscious eaters today. Modern variations of sauerkraut can be found worldwide, often reflecting local tastes and ingredients.
Ingredients
- ●cabbage
- ●garlic
- ●turmeric
- ●black pepper
- ●salt
- ●caraway seeds
- ●water
Instructions
- 1Chop cabbage into thin strips and place in a large mixing bowl.
- 2Add salt to the cabbage and massage it for about 5-10 minutes until it releases liquid.
- 3Mince garlic and add it to the cabbage along with turmeric and black pepper.
- 4Mix in caraway seeds if using, ensuring even distribution.
- 5Pack the cabbage mixture tightly into a clean fermentation jar, pressing down to submerge it in its own liquid.
- 6Leave about an inch of space at the top of the jar to allow for expansion during fermentation.
- 7Seal the jar loosely to allow gases to escape, or use a fermentation weight if available.
- 8Place the jar in a cool, dark area at room temperature for 1-4 weeks, checking periodically for taste and bubbles.
- 9Once fermented to your liking, seal the jar tightly and transfer it to the refrigerator to slow fermentation.
- 10Serve as a side dish or condiment with meals.
Ingredient Alternatives
salt
Healthier: sea salt
Cheaper: kosher salt
Sea salt can enhance flavor while being less processed.
caraway seeds
Healthier: fennel seeds
Cheaper: dill seeds
Fennel seeds offer a similar flavor profile.
Techniques
fermenting
Equipment
mixing bowlfermentation jarknifecutting boardmeasuring spoons
🌶️🌶️🌶️Medium
Also Known As
Fermented CabbageProbiotic Sauerkraut
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium beets, peeled and grated
- ●1 small head of red cabbage, finely shredded
- ●1 tablespoon sea salt
- ●1 tablespoon caraway seeds (optional)
- ●1 tablespoon apple cider vinegar
- ●1 teaspoon black pepper (optional)
Instructions
- 1In a large mixing bowl, combine the grated beets and shredded red cabbage.
- 2Sprinkle the sea salt over the vegetables and massage them with your hands for about 5-10 minutes until they start to release their juices.
- 3Add the caraway seeds, apple cider vinegar, and black pepper (if using) to the mixture and stir well to combine.
- 4Pack the mixture tightly into a clean glass jar or fermentation crock, pressing down to ensure there are no air pockets.
- 5Leave about an inch of headspace at the top of the jar, as the kraut will expand as it ferments.
- 6Cover the jar with a lid or a cloth secured with a rubber band to allow gases to escape while keeping dust out.
- 7Let the kraut ferment at room temperature for 1-4 weeks, tasting it periodically until it reaches your desired level of tanginess.
- 8Once fermented, transfer the kraut to the refrigerator to slow down the fermentation process and store it for up to several months.
Equipment
mixing bowlglass jar or fermentation crockrubber bandcloth (optional)
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups carrots, julienned
- ●1 cup water
- ●1 tablespoon salt
- ●1 tablespoon grated ginger
- ●1 tablespoon sugar
- ●1/2 cup apple cider vinegar
Instructions
- 1In a clean glass jar, combine the water and salt, stirring until the salt is dissolved.
- 2Add the grated ginger and sugar to the jar, mixing well.
- 3Pack the julienned carrots tightly into the jar, leaving some space at the top.
- 4Pour the apple cider vinegar over the carrots, ensuring they are fully submerged in the liquid.
- 5Seal the jar tightly and leave it at room temperature for 3-5 days to ferment, checking daily to ensure the carrots remain submerged.
- 6After 3-5 days, taste the carrots. If they have reached your desired level of fermentation, transfer the jar to the refrigerator to slow down the fermentation process.
Equipment
glass jarmixing spoonmeasuring cupsmeasuring spoons
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