Classic Sauerkraut

Servings: 10

Prep Time: 30 min

Cook Time: 2 wk

Description

This Classic Sauerkraut is a crisp, tangy staple that brings bold flavor and gut-friendly probiotics to any meal. Whether you’re layering it on a sandwich, topping a hot dog, or pairing it with sausage, this simple fermented cabbage delivers unmatched freshness and crunch. Made with just cabbage, salt, and time, it transforms through natural fermentation into a savory condiment that’s as versatile as it is nourishing. With just a bit of prep and patience, you'll have a jar of homemade sauerkraut that's far better than store-bought—sharp, vibrant, and loaded with flavor.

Ingredients

Staples

5 teaspoon Redmon Real Salt or other non-iodized sea salt, plus more for additional brine as needed
1 cup Water for additional brine as needed

Produce

1 head Cabbage

Nutritional

calories13

carbohydrates3g

protein1g

fat0g

Step by Step Instructions

1
Weigh the cabbage to determine how much salt you'll need. Use 1½ teaspoons of non-iodized sea salt per pound of cabbage.
2
Remove any dirty or damaged outer leaves from the cabbage and discard them.
3
Using a paring knife, cut out the core of the cabbage. Rinse the cabbage thoroughly and drain.
4
Remove one clean outer leaf and set it aside to use later as a cover.
5
Thinly shred the remaining cabbage using a sharp knife or food processor.
6
Place the shredded cabbage in a large bowl and sprinkle with the calculated amount of salt.
7
Toss the cabbage and salt together until well combined, then let it sit at room temperature for 15 minutes to start releasing moisture.
8
Massage the cabbage with your hands for about 5 minutes to further break it down and release more liquid (this will become the brine).
9
Pack the shredded cabbage tightly into a clean, sterile 1-quart jar, pressing it down firmly as you go to eliminate air pockets.
10
Pour the liquid released during massaging into the jar to cover the cabbage.
11
Cut a circle from the reserved cabbage leaf to fit the diameter of the jar and place it on top of the packed cabbage.
12
Place a clean, sterile weight (e.g., glass fermentation weight or scrubbed rock) on top of the cabbage leaf to keep the cabbage submerged.
13
If the brine doesn’t fully cover the cabbage and weight, top it off with a 2% saltwater solution (1 teaspoon non-iodized salt per 1 cup of water).
14
Cover the jar loosely with a lid or a clean cloth secured with a rubber band. Do not seal tightly.
15
Store the jar at room temperature, away from direct sunlight, and allow it to ferment for 2 weeks.
16
Check the sauerkraut occasionally and ensure the cabbage stays submerged in brine. Top off with additional saltwater if needed.
17
After 2 weeks, remove the weight and cabbage leaf. Seal the jar with a proper lid and store it in the refrigerator to slow fermentation.
18
Enjoy your sauerkraut as needed! It will continue to develop flavor in the fridge over time.