Equipment
- 1 clean jar 750ml to 1 litre
- 1 large mixing bowl or plastic container
Learn how to make sauerkraut with this detailed, step-by-step tutorial. This quick sauerkraut recipe requires only a handful of ingredients and a clean jar with a tight lid.
Ingredients
- 1 medium head white cabbage about 900 g / 2 lbs.
- 4 teaspoons sea salt about 20 grams
- ⅓ cup filtered water
Instructions
- Cut the cabbage into quarters, remove the core and shred with a knife or a food processor.
- Add to a bow and sprinkle with salt, toss through and set aside for 15 mins to release some of the cabbage juice.
- Wash the glass jar and its lid in soapy water, rinse and dry. No need to sterilise.
- Add 1/3 cup of water to the cabbage and start mixing and squeezing everything with your hands for a few minutes to bruise the vegetable and release the juices.
- Pack the cabbage tightly into the clean jar. Use a spoon or a wooden stick to push down the cabbage so it's very compacted and the brine floats tot he top. Fill up to the top, leaving about 1-2cm space at the top. Press down again so that the cabbage is covered by the juice, pour in the rest of the brine. Cover tightly with the lid and set aside in a warm spot, like near the stove.
- Leave the jar out at this room temperature for at least 7 days. For the first few days, open the lid every 12-16 hours to let some of the pressure out and to make sure the cabbage is submerged under the liquid. Add a little extra salted water if needed.
- Taste after 7 days and it should be fermented enough to start consuming. Ferment longer for more sour and softer kraut. After that, keep the jar in the fridge for a few weeks.
Notes
Please see the more detailed step-by-step instructions, photos and video above for guidance.
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 631mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 0.3mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved