Chris Sauerkraut
Discover the art of homemade fermentation with this easy "Chris Sauerkraut" recipe, a flavorful and nutritious way to elevate your meals. Made with just four simple ingredients—crisp green cabbage, kosher salt, optional caraway seeds, and filtered water—this step-by-step guide teaches you how to create tangy, probiotic-rich sauerkraut in your own kitchen. The hands-on process of shredding, salting, and massaging the cabbage releases its natural brine, while a few weeks of fermentation unlocks its signature tangy depth. Perfect as a crunchy side dish, sandwich topping, or ingredient in your favorite recipes, this DIY sauerkraut is the ultimate way to add a healthy dose of flavor and gut-boosting benefits to any meal. Learn how to ferment like a pro and keep your sauerkraut fresh for months with this easy-to-follow, beginner-friendly recipe!
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Ingredients
- 2 heads Green cabbage
- 3 tablespoons Kosher salt
- 1 tablespoon Caraway seeds (optional)
- 2 cups Filtered water (if needed)
Directions
Step 1
Remove any damaged outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Slice the cabbage into thin shreds using a sharp knife, mandoline, or food processor.
Step 2
Place the shredded cabbage in a large mixing bowl and sprinkle with the kosher salt. Let it sit for 10 minutes to begin to release moisture.
Step 3
Using clean hands, massage the cabbage vigorously for 5-10 minutes until it becomes soft and releases more liquid. This liquid will become the brine for the sauerkraut.
Step 4
If using, mix in the caraway seeds for added flavor.
Step 5
Transfer the cabbage and its liquid to a clean, sterilized wide-mouth glass jar or fermentation crock. Pack it down firmly with a spoon or tamper to remove air pockets and ensure the liquid covers the cabbage completely.
Step 6
If the natural brine doesn’t completely submerge the cabbage, add a small amount of filtered water to ensure all cabbage is covered by liquid.
Step 7
Place a weight (a clean glass fermentation weight or smaller jar filled with water) on top of the cabbage to keep it submerged under the brine. Cover the jar or crock with a clean cloth or loosely fitted lid to allow gases to escape while keeping dust and pests out.
Step 8
Store the jar in a cool, dark place (ideally between 65-72°F or 18-22°C). Allow it to ferment for at least 5-7 days, but up to 2-4 weeks for a stronger flavor. Check daily to ensure the cabbage remains submerged and skim off any scum that may form on the surface of the liquid.
Step 9
Taste the sauerkraut after 5 days to determine if it's reached your preferred level of tanginess. When it’s ready, transfer it to the refrigerator to slow the fermentation process.
Step 10
Serve as a side dish, sandwich topping, or ingredient in other recipes. Homemade sauerkraut will keep in the refrigerator for several months if stored in an airtight container.
Nutrition Facts
| Serving size | (1183.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 191.0 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5434.1mg | 0% |
| Total Carbohydrate 42.7g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 21.9g | |
| Protein 10.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 314.9mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1243.9mg | 0% |
Source of Calories