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.
Step-by-step instructions
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
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 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 and then press it down to compact it.
- 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 a warm place where it will be undisturbed such as the corner of a kitchen counter, on top of a refrigerator, or in a cabinet or pantry.
- 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 in the refrigerator. If you like the taste, refrigerate it. It’s now ready to enjoy.
Video
Notes
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Hi Mary !!!!!
I’m a fermenting fool now, thanks to you !
When do I add caraway seeds to my ‘ kraut?
Hi Mary !!!!!
I’m a fermenting fool now,thanks to you !
When do I add caraway seeds to my ‘kraut ?
Hi Linda, Thanks so much for visiting! You are so funny…glad you are a fermenting fool!! Love being on this traditional foods journey with you!! You can add the caraway seeds right in the beginning when you are adding everything else into you jar. Please let me know if you have any other questions. I’m so happy to help! Love, Mary
Hi Mary
I followed your recipe for sauerkraut and made my first batch 5 days ago. The first day I released the gas and retightened the lid. After day three, I noticed the cabbage in the neck of the 1/2 gallon jar looks a brownish color.
Is this from the apple, normal or does it mean my batch may be bad?
I am waiting for 7 days before I open, remove the weighted jar and top cabbage leaves to taste it.
Hi Evan, Thank you so much for your comment. Without seeing a picture, it’s hard for me to tell exactly. Ferments can be so persnickety! Sometimes there is discoloration if something pops up from under the brine and is not submerged. This is not necessarily be a bad thing – however – you need to keep an eye out for mold. Is there anything fuzzy looking? If not, you should be OK. Hope this helps. Keep me posted. Have you seen my playlist all about making different fermented vegetables? You can look through it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos.
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Hi Mary
More info on above request.
On the first day I twisted lid and released the gas and retightened the lid several times. The next day twice a day instead of your instructions to do once a day. Could this have caused the brownish color at top of jar or is it possible I contaminated it? The cabbage in lower 90% of jar looks good.
Hi Evan, Thanks again for the info. Check what I said in the previous response to your comment and keep me posted. Love and God Bless, Mary
Thank you Mary.
Love your website, and your commentary.
I will be making more fermented recipes.