Homemade sauerkraut

Based on 1 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“In order to ferment the sauerkraut optimally, store it in a darker place at room temperature for 3 – 7 days. Afterwards, you can move it to a cooler place to keep fermenting for 2 – 4 weeks. Always remember: the cooler the place, the longer it will take to ferment. Start with our basic recipe, before experimenting with more spices, adding apple juice, or more!”

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
4320
min.
Resting

Ingredients

Servings:-1+
1 kg white cabbage
1½ tsp sea salt
½ tsp sugar
Metric
Imperial

Utensils

  • bowl (large)
  • cutting board
  • knife
  • glass jar

Nutrition per serving

Cal
252
Protein
13 g
Fat
2 g
Carb
44 g
  • Step 1/2

    • 1 kg white cabbage
    • 1½ tsp sea salt
    • ½ tsp sugar
    • bowl (large)
    • cutting board
    • knife

    Finely slice white cabbage and transfer to a large bowl. Add sea salt and sugar and use your hands to massage cabbage for approx. 10 min., or until it softens.

  • Step 2/2

    • glass jar

    Transfer white cabbage to a glass jar and use your fists to push the cabbage down until it’s covered with liquid. Ferment for 3 – 7 days at room temperature. Enjoy!