Description
A simple yet impactful recipe for homemade sauerkraut, packed with probiotics and customizable to your taste, perfect for meal prepping.
Ingredients
Scale
- 1 medium head white cabbage (about 900 g / 2 lbs.)
- 4 teaspoons sea salt (about 20 grams)
- â…“ cup filtered water
Instructions
- Start by removing the outer leaves of the cabbage that might be dirty, then cut the cabbage into quarters.
- Cut the quarters into smaller pieces, removing the core, then shred the cabbage until it’s finely chopped.
- Transfer half of the shredded cabbage to a very large bowl and sprinkle half of the sea salt over it.
- Add the remaining cabbage and top it off with the rest of the salt. Let this mixture sit for 15 minutes.
- While the cabbage is resting, wash a glass jar and its lid in soapy water, then rinse and dry them completely.
- Add â…“ cup of filtered water to the cabbage and mix it well with your hands.
- Pack the cabbage tightly into the prepared jar, pressing it down firmly.
- Once filled, press down again to ensure the cabbage is submerged and seal the jar tightly with the lid.
- Set the jar aside at room temperature for at least 7 days, opening it every 12-16 hours.
- Taste your sauerkraut after 7 days, and let it ferment longer if you prefer a tangier flavor.
Notes
Customize your sauerkraut with spices, vegetables, or herbs for different flavors.
- Prep Time: 15 minutes
- Cook Time: 10080 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: German
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0g
- Sodium: 275mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg