How To Make Sauerkraut - Homemade Sauerkraut - Sauerkraut Recipe - Cabbage Probiotic Recipe

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.

Slice the cabbage in half and remove some of the outer leaves, keeping them aside for later use.

Thinly slice the cabbage and add it into a bowl.

Add 1 tablespoon of pink Himalayan salt to the cabbage and mix well by hand, massaging the salt into the cabbage for about 2 to 3 minutes until moisture starts to release.

Take a small portion of the cabbage and squeeze it tightly to see water dripping out, indicating the cabbage is ready.

Use a clean, sundried glass jar to store the sauerkraut, filling it with the cabbage mixture and pressing it tightly into the jar.

Add any remaining water from the bowl into the jar and press down to ensure the cabbage is submerged in the water.

Place the outer cabbage leaves on top of the packed cabbage to keep it submerged, pressing them down.

If available, use fermentation weights to help keep the cabbage submerged below the water.

Loosely cover the jar with a lid and let it ferment at room temperature for about 3 to 5 days, checking daily for bubbles and flavor.

After 5 days, check the sauerkraut to ensure the cabbage is submerged under the leaves and moisture.

Remove the leaves from the top and transfer the sauerkraut to the refrigerator to slow fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary