Fermented Food Recipes

How to Make German Sauerkraut at Home

0 comments

Good ole sauerkraut. This cabbage-based ferment has been around for thousands of years. For a basic sauerkraut, all you need is cabbage, water, salt and time (about 28 days to be exact). Once you’ve mastered that, you can add all kinds of spices and additions to make a truly unique sauerkraut that will last in the refrigerator for months and months (if you don’t eat it all first, of course!).

How to Make German Sauerkraut at Home

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: GermanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Fermentation Time

21-28

days

How to Make German Sauerkraut at Home!

Ingredients

  • 500 grams cabbage

  • 20 grams sea salt

  • 200 grams filtered water

  • 5 grams caraway seeds

Directions

  • Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
  • Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
  • Chop 500 grams of cabbage and add to a large bowl.
  • Add 20 grams of sea salt to bowl and mix cabbage with your hands until the cabbage becomes wet.
  • Add the 200 grams of water into the bowl with the cabbage and salt. Add the caraway seeds. Mix everything well.
  • Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
  • Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you don’t have quite enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
  • Secure the standard mason jar lid to the mason jar.
  • Ferment for 21-28 days. Don’t forget to burp the jar daily during the bubbly phase.
  • When cold, you’re ready to enjoy! 

Leave a Comment

Your email address will not be published. Required fields are marked *

*