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In today’s video, I show you how to make homemade sauerkraut. This delicious probiotic-rich side dish is the perfect recipe for beginning ferments.
Why Ferment Cabbage to Make Sauerkraut?
Homemade sauerkraut is a wonderful nutrient-rich food that is slightly tangy and a touch effervescent.
Sauerkraut makes the perfect accompaniment to any meal because sauerkraut is high in good bacteria called probiotics, as well as enzymes. Both aid the digestive tract by improving gut health and assisting with digestion, allowing for our bodies to better absorb nutrients from the food we eat.
More Fermented Foods Recipes
Once you make homemade Sauerkraut, here are more fermented food recipes that you’ll enjoy.
Fermented Condiment Recipes
In the following videos, I show you how to make fermented ketchup, mustard, and salsa. These fermented condiments are tasty and probiotic-rich accompaniments to any picnic or dining table.
Fermented Drink Recipes
In addition to food, you can also make fermented drinks. First, start out with a ginger bug and then make fermented ginger ale. This probiotic-rich homemade soda is excellent for good gut health.
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If you’ve made and enjoyed your first batch of sauerkraut, congratulations! You’re on your journey from a processed foods kitchen to a traditional foods kitchen.
Take the next step by stocking your Four Corners Pantry with traditional food. Download my free 36-page pantry list to learn about the best traditional foods to make and obtain for your pantry.
Your Four Corners Pantry consists of your:
- Working Pantry
- Refrigerator
- Freezer
- Extend Pantry (Also known as your Prepper Pantry)
You can even stock your Prepper Pantry with real food for only five dollars a week. I show you how in the following videos.
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In the following members-only video, I give you an overview of how to Master the Art of Fermentation.
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How to Make Homemade Sauerkraut
Equipment
- 1 Half Gallon Jar with lid
- 1 4 oz jar
Ingredients
- 1 head Cabbage
- 2 tablespoon Coarse ground Celtic sea salt
- 1 Apple
- 1 Filtered water
Instructions
- Remove a few outer leaves of the head of cabbage and reserve.
- Cut the head of cabbage in half and cut out the core. Reserve the core.
- Slice each half of the head of cabbage into thin strips.
- Place the shredded cabbage and the salt in a bowl and pound with a kraut pounder or similar utensil, such as a potato masher, for approximately 5 minutes until the cabbage begins to release some of its juices.
- Place the shredded cabbage and salt mixture in a half gallon jar that has a lid.
- Quarter the apple and remove the core and seeds. Coarsely chop and add to a blender.
- Coarsely chop the core of the cabbage and also add to the blender.
- Add water to the blender sufficient to cover the chopped apple and cabbage core. Whirl in the blender to make a slurry.
- Add the apple/cabbage core slurry to the shredded cabbage and salt mixture in the half gallon jar.
- Stir the mixture together in the jar and then press it down to compact it. (If you prefer, you can do this in a bowl and then transfer it to the jar. However, I find it is better to do this in the jar so that you are assured of having the correct amount of cabbage with the correct amount of salt. If you do this in a bowl, you may not be able to precisely know how much cabbage will fit into the jar.)
- Take the reserved cabbage leaves, fold them, and put them into the half gallon jar on top of the shredded cabbage mixture.
- Take a small 4-ounce glass jelly jar and put it into the half gallon jar on top of the folded cabbage leaves. The jelly jar will work as a weight to hold the entire mixture underwater.
- Add additional water, if needed, to reach the neck of the half gallon jar allowing for approximately 1 inch of headspace. Place the lid on the jar.
- Place the filled half gallon jar in an undisturbed place such as the corner of a kitchen counter, on top of a refrigerator, or in a cabinet or pantry that has a room temperature range somewhere between 68°F and 72°F (20°C and 22°C). (See Recipe Notes below.) The jar should also be out of direct sunlight as ferments do not like temperature fluctuations.
- After a few days, the cabbage should begin to ferment, and you should see bubbles in the jar. Release the cap of the jar to allow some of the carbon dioxide produced by the fermentation process to be released. Re-tighten the jar lid.
- Recheck the jar every day and release some of the carbon dioxide by loosening the lid. Then re-tighten the lid.
- After 7 days, taste the sauerkraut. Keep in mind that it will continue to ferment once placed in the refrigerator. If you like the taste, refrigerate it. It's now ready to enjoy. If you are not satisfied with the level of fermentation, allow it to continue to ferment for up to 14 days at room temperature before refrigerating. I do not recommend fermenting the cabbage longer than 14 days as it may become quite soft and less palatable.
- As to storage, vegetable ferments need to be stored at 40°F (4°C). This can be on the top shelf of your refrigerator or in the door of your refrigerator. They cannot be stored at room temperature.
Video
Notes
Nutrition
Shop for items used in this blog post or video
Favorite Fermented Food Making Supplies
- Masontops Complete Fermentation Kit (see discount code below)
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6
- Ball Wide-Mouth Jar Plastic Storage Caps, 8-Count
- Wooden Pounder
Favorite Kitchen Supplies
- Favorite Aprons
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
More Kitchen Supplies with Promo Codes
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
- Mockmill Grain Grinder and Whole Grains (including Einkorn, Emmer, and Spelt)
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
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Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman's, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
Recommended Reading
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The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
I love this krout recipe 😋. It’s the best I’ve come across. Thank you Mary so much for all you do. ❤️
Hi Joni,
Thanks for your kind comment. I’m glad that you enjoy this recipe!
Love and God bless,
Mary
Wonderful recipe and very well explained. Thank you.
Hi Llavir,
Thanks so much for your kind comment.
I’m so glad we’re on this traditional foods journey together! 🙂
Love and God bless,
Mary
Thank you for this recipe!
Very well explained, I followed the steps and can’t wait to try it in seven days 🥰
Wonderful! I am so happy to hear this!! Love, Mary