Best Sauerkraut Recipe! (Fermented Cabbage) The Ultimate Guide

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt has a more natural flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is easier to store and use.

chili flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili provides a different flavor profile.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness.

Inspect the cabbage for damaged leaves and remove any imperfect ones.

Quarter the cabbage and cut out the core, saving the core for soup or stock.

Slice the cabbage crosswise until you have approximately 17 or 18 cups (1425 g) of chopped cabbage.

Add the chopped cabbage to a large mixing bowl (glass, stainless steel, or plastic is fine for mixing).

Peel and chop about 2 cups (250 g) of carrots and add to the bowl.

Peel and loosely chop approximately 1/3 cup (50 g) of fresh ginger root and add to the bowl.

Fresh grind whole fennel seeds and add to the bowl (or substitute with dill or caraway seeds).

Mix the ingredients in the bowl with clean hands.

Add 34 g (2 level teaspoons) of fine salt to the cabbage mixture, sprinkling it in little by little while mixing.

Allow the cabbage to rest for a minimum of 30 minutes to draw out its juices.

After 30 minutes, massage the cabbage to tenderize it, mixing thoroughly until it feels softer and releases juice.

Let the cabbage rest for an additional 15 to 30 minutes after massaging.

Prepare jars by washing them in hot soapy water (sterilization is not required).

Take large handfuls of the cabbage mixture and drop it into the jar, using a canning funnel for ease.

Press the mixture down firmly with a kraut pounder or your fist to release more brine.

Continue adding and pressing down the cabbage mixture until the jar is filled, leaving room for cabbage leaf toppers and a glass weight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary