Name: Homemade sauerkraut
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: International
Ingredients: 2.25 lbs white cabbage; 1.5 tsp sea salt; 0.5 tsp sugar

Watermelon-beet salad with cherry tomatoes

Summer radish salad with lemony, buttery dressing

Spaghetti squash-stuffed endive

Cauliflower steak with orange-miso sauce

Raw broccoli slaw with miso dressing

German cabbage slaw with caraway

Artichokes with lemony vinaigrette

Asian kohlrabi salad

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.

large

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!

Homemade sauerkraut

S CH tastes absolutely delicious! Great recipe !!!! 👍🏻

A really easy way to start fermenting. I made the recipe 7 days ago. In between, my jar with the lid was on high voltage. I probably don't put the lid on at the beginning, do I? In addition, the herb expanded almost over half in the 7 days, so I pressed it again a little so that it was covered with the liquid again. Can someone give me a tip? Otherwise I am very satisfied so far. :) Thank you!

I love sauerkraut both raw and as a dish! When eating raw, it is special when you bite on a thicker piece and you notice this "freshness" of the product. I ❤️ !!!

Very similar to the recipe my wife Becky uses for homemade ferments. I highly recommend trying your own. Far superior to pressure cooked store bought versions.

Homemade sauerkraut

Ingredients

Utensils

Nutrition per serving

Step 1/2

Step 2/2

Enjoy your meal!

Tags