Easy Homemade Sauerkraut
You can have everything in mason jars in 30 minutes. All that's left is to let the sauerkraut sit and ferment for a few days.
- 1 medium to large head of cabbage (yield 1 to 1 ½ quarts of sauerkraut)
- 3-4 tablespoons sea salt
- 1/4 to 3/4 cup spring water (optional)
- Airtight jars (preferably mason jars)
- Step 1 Remove outer leaves. Set aside a couple of clean leaves for later. These will be used to cover the top of the cabbage.
- Step 2 Using a knife or food processor, coarsely chop a 1/4 to 1/2 of the cabbage and place in large bowl. Sprinkle with 1 tablespoon of sea salt.
- Step 3 Repeat layers of cabbage followed by sea salt.
- Step 4 Lightly toss mixture to make sure the salt is distributed. I usually let mine sit for about ½ hour while I do something else. Cabbage will begin to “sweat”.
- Step 5 Squeeze handfuls of cabbage to extract the liquid. After 10 minutes of so, you should be able to collect ¼ to ½ cup of cabbage juice. If you have any cuts on your hands, you may choose to wear (food grade) latex gloves.
- Step 6 Scoop cabbage into the mason jars, packing it down as you go. Be sure to leave approximately 1 inch space at the top for air, so that the jars don’t explode during fermentation.
- Step 7 Pour remaining cabbage juice into jars. You want the cabbage to be submerged. Exposed cabbage may develop mold. Add a bit of spring water if necessary.
- Step 8 Place one of the set-aside cabbage leaves on top, pushing down to make sure everything is submerged. Tighten lids.
- Step 9 Using clear tape, label jars with the date. Place jars on a tray, if possible, so that any seepage is contained.
- Step 10 Place tray out of direct light. I put mine in the back of my kitchen pantry, cover with a tea towel and then place other items on and around the tray to further block light. After a few days, check to see if there are any leaks. If you see or hear bubbling, your sauerkraut is coming along very well. Slowly unscrew the lid to release some of the pressure. Re-tighten immediately.
Depending on light and temperature, sauerkraut should be ready in approximately 10 days. I normally ferment for 3 weeks or more. Once ready, the sauerkraut will keep almost indefinitely in the refrigerator.
This is a recipe for making sauerkraut with 3-ingredients. Feel free to add different colored cabbages and/and spices.