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Homemade sauerkraut
Based on 3 ratings
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"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 👍Preparation
20 min
Baking
0 min
Resting
4320 min
Ingredients
2Servings
2 kg
white cabbage
3 tsp
sea salt
1 tsp
sugar
MetricImperial
Utensils
bowl (large), cutting board, knife, glass jar
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Nutrition per serving
Cal252
Fat2 g
Protein13 g
Carb44 g
Step 1/ 2
- 2 kg white cabbage
- 3 tsp sea salt
- 1 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!
Enjoy your meal!
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