There’s nothing like the taste of homemade sauerkraut. This homestead food is packed with gut-healthy flora that boosts your immune and digestive systems. Ferment your own sauerkraut for pennies, using ingredients already in your kitchen.
Homemade Sauerkraut Recipe
● One head red cabbage
● Sea salt (2.5% of the weight of the cabbage)
● Optional: carrots and caraway seeds
● Half gallon and half pint mason jars
● Plastic lid with airlock or a fermentation crock
● Food processor
● Kitchen scale
1. Remove the outer leaves from the cabbage and wash thoroughly.
2. Quarter the cabbage and discard the core. Hint: cabbage off-cuts are great in compost!
3. Use the kitchen scale to weigh your quartered cabbage in grams. Write this number down; it will determine how much salt you use later.
4. Using a food processor grating attachment, shred the cabbage finely. We’ve found that a machine will get you the most uniform cuts for even fermentation.
5. Use the trusty kitchen scale once again to measure your salt. For every 100 grams of cabbage, you need 2.5 grams of salt. It takes a little math, but it’s worth it!
6. In a large bowl, mix the shredded cabbage with the salt. You can add carrots or caraway seeds at this point if you’d like.
7. Mash the mixture with your hands or a potato masher for a good ten minutes. Your goal is to squeeze liquid out of the cabbage, which will be your brine.
8. Move the shredded cabbage mixture to a Mason jar or crock.
9. Add the brine and ensure all of the cabbage is submerged in the liquid. You can top the cabbage with a small Mason jar to ensure it’s completely submerged.
10. Fasten the lid on either your Mason jar or crock. Store the sauerkraut in a dark closet in an area with a temperature of 65 – 80 degrees.
11. After two weeks, start tasting the sauerkraut until the desired taste is achieved. This can take up to one month.
12. Once done, store the sauerkraut in the fridge to stop fermentation.
13. Share and enjoy!