Sauerkraut
A simple and rewarding recipe for making homemade sauerkraut packed with probiotics and flavor.
Ingredients
Main ingredients
- 1 head Fresh Green Cabbage Use high-quality, fresh cabbage for best flavor.
- 2 Tbsp Salt Use 1 Tbsp of salt for every 800g of cabbage.
Instructions
Preparation
- Wash the fresh cabbage and remove any wilted or damaged leaves.
- Slice the cabbage into thin strips using a sharp knife or mandoline.
- Place the sliced cabbage into a large bowl and sprinkle the salt over it.
- Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.
- Pack the cabbage tightly into a clean glass jar or airtight container, pressing down to remove air pockets.
- Ensure the cabbage is submerged in its juice, adding a little water if necessary.
- Seal the jar or container loosely to allow gases to escape.
Fermentation
- Let the jar sit at room temperature for about 1 to 4 weeks, checking regularly and tasting for desired flavor.
- Once fermented to your liking, seal the jar tightly and move it to the fridge.
Notes
Store sauerkraut in the fridge after fermentation. It can last for several months in an airtight container. Consider adding spices like caraway seeds for extra flavor.