How to make Sauerkraut ( Authentic Swiss Farmhouse Recipe)

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.

Harvest cabbages from the garden.

Halve the cabbages and remove the outer leaves, saving them for later.

Chop the cabbages to fit into the food processor.

Grate the cabbages using a food processor.

Mix a little salt into the grated cabbages and crush them by hand to release juices.

Fill the pot with grated cabbages and spices, ensuring they are covered with their juices.

Cover the mixture with the saved outer leaves.

If not covered in juice, add boiled and cooled salt water.

Place clean stones on top of the leaves to keep them submerged in juice.

Cover the pot with a lid and pour water around the rim.

Keep the pot at room temperature for about a week to 10 days, then move to cooler storage for 6 to 8 weeks.

Cooking Techniques

Equipment Needed

Spice Level: