Sauerkraut
Homemade sauerkraut is simple to make and tastes better than any store bought kraut. Using green or purple cabbage you can make a delicious kraut in a week.
Servings: 8 servings
Calories: 14kcal
Equipment
- 1 quart jar
- 1 pint jar or weight and fermenting lid
- Pestle of some sort or your fist to smash the cabbage down in the jar
- Cutting board and knife
- Large bowl and plate that will fit in the bowl
Ingredients
- 1 pound cabbage purple or green, shredded
- 2 tsp sea salt
Additional Salt Water
- 1 cup distilled water
- 1 tsp sea salt
Instructions
- In a large bowl, toss cabbage with salt, massaging the salt into the cabbage. Put a plate on it and weigh it down. I put water in the jar that I am going to use to put my sauerkraut in.
- Let sit for an hour or up to 6 hours to wilt the cabbage and produce water.
- Transfer to a jar and smash it down and be sure all of the cabbage is covered in brine. Add more salt water if needed (1 tsp sea salt to 1 cup distilled water).
- If you have a weight and ferment lid, those work great. Otherwise fill a smaller jar with water and set that on top of the cabbage to weigh it down.
- Put it on a plate and then in a cool, dark place. I use my pantry.
- Check daily for water level (must stay above the cabbage so as not to produce mold).
- Check for flavor starting at 7 days. Refrigerate when you have the flavor you want. It will continue to slowly ferment in the refrigerator over time.
- Remove the weight and foam before refrigerating.
- Add additional salt water to the jar to cover all the sauerkraut before refrigerating.
Notes
Makes about 3 cups of sauerkraut.
Use within 6 months. If it sits too long in the refrigerator, it starts turning mushy.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 1mg