How to Make Homemade Sauerkraut
Homemade sauerkraut is a wonderful nutrient-rich food that is slightly tangy and a touch effervescent. It 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.
Be sure to watch this YouTube video as I walk you through the step-by-step process of making homemade sauerkraut.
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Now that you have made a fermented food, how about giving Cultured Dairy a try? Be sure to check out these videos to learn more:
More Fermented Foods Recipes
Once you make homemade Sauerkraut, here are more fermented food recipes that you’ll enjoy:
- How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender
- How to Make Fermented Giardiniera – Probiotic Rich Italian Pickle Relish
- How to Make a Ginger Bug for Making Probiotic Rich Fermented Drinks
- How to Make Fermented Carrots – A Probiotic Rich Food for Gut Health
- Simple Fermented Ketchup Recipe That Tastes Like Store Bought
- How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners
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How to Make Homemade Sauerkraut
- 1 head Cabbage
- 2 tablespoon Coarse ground Celtic sea salt
- 1 Apple
- 1 Filtered water
- 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 baggage into thin strips.
- Place the shredded cabbage and the salt in a bowl and pound with a “kraut pounder” (see video) 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 sized 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 do 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 and 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. (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.
- Re-check 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 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.
- Please note that initially vegetable ferments can taste a bit salty. However, over time, the ferment will become less salty as the vegetable – in this case cabbage – absorbs the brine creating a more flavorful vegetable, and the brine clinging to the ferment will taste less salty.
- As to storage, vegetable ferments need to be stored at 40°F. This can be on the top shelf of your refrigerator or in the door of your refrigerator. They can not be stored at room temperature.
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Favorite Fermented Food Making Supplies:
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**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.