Homemade Sauerkraut
This traditional fermented cabbage dish is not only delicious but packed with probiotics for gut health. A staple in European cuisine, it's perfect as a side dish, in sandwiches, or as a key ingredient in classic dishes like Choucrute and Polish Bigos. The fermentation process transforms simple cabbage into a tangy, crunchy delight.
Ingredients
For the Seuerkraut
Optional:
Instructions
Equipment
- Large mixing bowl
- Sharp knife or mandoline slicer
- Fermentation vessel
- Weight for submerging
- Cloth or paper towel
- Rubber band
Preparation
- Remove outer wilted leaves from cabbage.
- Quarter and core the cabbage.
- Slice thinly using a knife or mandoline.
- Combine cabbage and salt in a bowl, massage 5-10 minutes until limp and liquid is extracted.
*Note - Keep this liquid!! It’s what the cabbage will ferment in!!!
- Pack tightly into a fermentation vessel, adding optional spices if desired and removing air pockets as you go.
- Place weight on top to keep cabbage submerged in the liquid.
- Cover with cloth, secure with rubber band.
- Ferment 1-2 weeks at room temperature (18-24°C).
- Check every few days, skim any foam.
- Transfer to an airtight jar when desired tanginess is reached.
Note
Tips
- Ensure cabbage stays submerged to prevent mold
- Ferment longer for tangier flavor
- Can be stored in refrigerator for several months
- Use clean equipment to prevent contamination
- Add other vegetables like carrots or radishes for variety
Fermented,Vegan,Probiotic,Traditional,