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After 14 Days the Sauerkraut is finally done.
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Sauerkraut

A simple and safe homemade sauerkraut made with just cabbage and salt. This fermentation method focuses on proper ratios and technique to create a crisp, tangy kraut that is reliable, beginner friendly, and packed with flavour.
Prep Time30 minutes
Fermenting Time10 days
Total Time10 days 40 minutes
Course: Condiment
Cuisine: German
Keyword: cabbage, homemade, Pickled Vegetables
Servings: 10
Calories: 23kcal
Author: Kevin Bouchard

Equipment

  • Mandolin
  • Large bowl
  • Knife
  • Fermentation jar or crock
  • Weight
  • Cloth or fermentation lid

Ingredients

  • 1 Medium Green Cabbage Approx 1.5kg/3.5lbs
  • 2 % Salt by weight (Kosher or Pickling) 30 g per 1.5 kg / 3.5lbs of cabbage

Instructions

Prep the Cabbage

  • Remove outer leaves and set aside.
    Tearing off the outer leaves has two purposes, clearing off any dark spots and also using the fresh portion to use a a lid for the kraut.
  • Cut cabbage in quarters and remove the cores. You can proceed to the next step now or cut into 8th for easier shredding.
    Remove the bitter cabbage core
  • Shred using a mandolin for even texture.
    Cabbage cut uniform with a Mandolin

Salt the Cabbage

  • Weigh the cabbage and add 2 percent salt. Mix thoroughly to coat evenly.
    You must tare the scale to account for the bowl.

Rest the Cabbage

  • Let sit for 20 to 30 minutes. The salt will begin drawing out moisture.
    Salting the Cabbage

Pound and Massage

  • Squeeze and pound the cabbage until it softens and releases enough liquid to form brine.
    Pound the cabbage

Pack the Jar

  • Pack tightly into a jar. Press down firmly to remove air pockets. Ensure liquid rises above the cabbage.
    Pounding the cabbage down in the jar.

Weigh and Cover

  • Place a cabbage leaf on top and add a weight. Keep everything submerged.
    A cabbage leaf is used to seal the kraut, the weights keeps everything below the liquid.

Ferment

  • Store at 18 to 22°C. Ferment for 7 to 14 days depending on taste preference.
    Lids that allow gasses to escape help ensure the perfect sauerkraut.

Notes

  • Always keep cabbage below the brine
  • If needed, add 2% saltwater to top up
  • Cooler temperatures slow fermentation
  • Do not use iodized salt

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 94mg | Potassium: 154mg | Fiber: 2g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 0.4mg
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