Sauerkraut Recipe
German · Condiment · 20 min total
A classic fermented cabbage dish with a tangy, sour flavor. This simple recipe yields crunchy, probiotic-rich sauerkraut perfect for sandwiches, salads, or as a side.
20
min prep
min prep
16
servings
servings
10
kcal/serving
kcal/serving
Ingredients
- 1 medium head green cabbage (about 2 pounds)
- 1 tablespoon kosher salt
- 1 teaspoon caraway seeds (optional)
Instructions
- Remove any wilted outer leaves from the cabbage. Quarter the cabbage and remove the core. Slice the cabbage into thin shreds using a knife or mandoline.
- In a large bowl, combine the shredded cabbage with the salt. Massage the salt into the cabbage for 5-10 minutes until it releases liquid and becomes limp.
- If using, mix in the caraway seeds. Pack the cabbage tightly into a clean quart-sized jar, pressing down firmly with your fist or a tamper to eliminate air pockets. The liquid should rise above the cabbage. If not, add a brine made from 1 cup water and 1 teaspoon salt to cover.
- Place a weight on top of the cabbage to keep it submerged (e.g., a small glass jar filled with water). Cover the jar with a cloth and secure with a rubber band or lid (loosely).
- Ferment at room temperature (65-75°F) for 1-4 weeks, checking every few days. Skim any scum from the surface. Taste after 1 week; continue fermenting until desired tanginess is achieved.
- Once fermented, remove the weight, seal the jar with a lid, and refrigerate. The sauerkraut will keep for several months.
Tips
- Use non-iodized salt to avoid inhibiting fermentation.
- If mold appears on the surface, remove it and the affected cabbage; the rest is safe if submerged.
- For a milder flavor, ferment for a shorter time; for more tang, ferment longer.
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