Mom's Sauerkraut
Bring a taste of tradition to your table with "Mom's Sauerkraut," a timeless recipe for homemade fermented cabbage that's packed with bold, tangy flavor and a satisfying crunch. Made with just four simple ingredients—fresh green cabbage, kosher salt, distilled water, and optional caraway seeds—this recipe relies on natural fermentation to create a probiotic-rich, gut-healthy condiment that's as versatile as it is delicious. With an easy hands-on prep process, including massaging the cabbage to release its natural brine and layering it in jars, you'll enjoy the art of crafting your own sauerkraut at home. Perfect as a side dish, sandwich topping, or ingredient in hearty recipes, this DIY sauerkraut keeps for months in the fridge, becoming tastier over time. Ideal for beginners and seasoned fermenters alike, this recipe connects you to the old-world magic of preserving food naturally.
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Ingredients
- 4 lbs Green cabbage
- 3 tbsp Kosher salt
- 1 tsp Caraway seeds (optional)
- 4 cups Distilled water
- 2 Canning jars (1-quart size)
Directions
Step 1
Clean your work area and make sure all utensils, bowls, and jars are free of dirt and bacteria by thoroughly washing them with soap and hot water.
Step 2
Remove the outer leaves of the cabbage and set aside. These will be used to cover the kraut during fermentation.
Step 3
Quarter the cabbage, remove the core, and thinly shred the cabbage using a sharp knife, mandoline, or food processor.
Step 4
In a large bowl, combine the shredded cabbage with kosher salt. Massage the salt into the cabbage for about 10 minutes, or until the cabbage starts to release its natural liquid and becomes soft.
Step 5
If desired, mix in the caraway seeds for added flavor.
Step 6
Pack the salted cabbage tightly into clean 1-quart jars, pressing down firmly with your hands or the back of a wooden spoon to eliminate air pockets and keep the cabbage submerged in its own brine.
Step 7
Place the reserved outer cabbage leaves on top of the shredded cabbage in each jar to help keep the kraut submerged. Add small weights or a sterilized glass jar filled with water if necessary to hold everything under the liquid.
Step 8
If there isn’t enough natural brine to cover the cabbage, mix 1 teaspoon of salt into 1 cup of distilled water and pour over the cabbage until completely submerged.
Step 9
Loosely screw the lids onto the jars to allow gases to escape during fermentation, or cover the jars with a cloth secured with a rubber band.
Step 10
Place the jars in a cool, dark area (around 65-75°F is ideal) and let ferment for 1 to 3 weeks, depending on your desired level of tanginess.
Step 11
Check the jars daily to ensure the cabbage stays submerged and to release any built-up gases by unscrewing the lids slightly and then re-tightening. Skim off any surface scum if it develops.
Step 12
Once the sauerkraut reaches your preferred flavor, transfer the jars to the refrigerator to slow fermentation. The sauerkraut will keep in the fridge for several months.
Nutrition Facts
| Serving size | (2989.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 460.3 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5636.9mg | 0% |
| Total Carbohydrate 106.2g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 58.1g | |
| Protein 24.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 739.5mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 3111.4mg | 0% |
Source of Calories