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Sauerkraut Recipe

Sauerkraut Recipe

This sauerkraut is truly unique. It’s homemade from scratch with simple ingredients to boost your gut health. Plus, it's super easy to make and only needs 7 basic ingredients. Sauerkraut is a fermented cabbage dish that has been enjoyed for thousands of years. It’s packed with probiotics, vitamins, and minerals. It has a tangy taste, a crunchy texture, and it's affordable and easy to make at home!
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Prep Time 30 minutes
Fermentation Time: 14 days
Total Time 14 days 30 minutes
Course Side Dish
Cuisine German
Servings 6
Calories 65 kcal

Equipment

  • Mixing bowl
  • Knife
  • Sterilized Jars

Ingredients
  

  • 8 cups Red or green cabbage finely grated or chopped
  • 3-4 tsp Sea salt plus more to taste
  • 1 small Beet finely shredded
  • 3 whole Carrots finely shredded
  • 3 Tbsp fresh Ginger shredded/grated
  • 3 Tbsp fresh Turmeric shredded/grated
  • 4 cloves Garlic finely minced

Instructions
 

  • Sterilize jars and equipment by pouring boiling water over them, then dry completely. Let them cool to room temperature.
  • Add finely grated cabbage and 1 ½ teaspoons sea salt to a large bowl. Massage cabbage with clean hands for 10 minutes until it softens and releases water.
    Add finely grated cabbage
  • Add shredded beet, carrot, ginger, turmeric, and garlic. Massage again for 4-5 minutes until well combined.
    Add shredded beet
  • Taste and adjust flavor with more salt, ginger, or garlic if needed.
    Taste and adjust flavor
  • Pack the mixture firmly into sterilized jars, ensuring the liquid covers the vegetables. If liquid is insufficient, continue massaging or rest for 10–15 minutes. Do not dilute with plain water unless properly salted.
    Pack the mixture firmly
  • Leave about 1 ½ inches of space between the contents and the lid for expansion. Seal with a lid.
    Leave about 1 ½ inches
  • Place jars on the counter away from direct sunlight or in a cabinet. Keep the temperature above 65°F (18°C) for proper fermentation.
  • Open jars daily to release air and press vegetables down to keep them submerged in liquid.
  • Fermentation can take 24 hours to 2 weeks depending on the temperature. Taste periodically to check tanginess.
  • Once desired tanginess is achieved, secure the lid and transfer the jars to the fridge. Sauerkraut will keep for 3 to 6 months. Avoid double-dipping when serving to prevent contamination.
    serving the dish

Notes

  • Use Fresh Ingredients: Fresh vegetables and spices give the best flavor and texture.
  • Even Slicing: Use a mandolin slicer to get uniformly thin slices of cabbage for even fermentation.
  • Temperature Control: Keep the jars in a warm spot, but out of direct sunlight, for the best fermentation.