homemade sauerkraut

How to Make Homemade Sauerkraut

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Homemade Sauerkraut Recipe

Homemade sauerkraut is super simple and only takes 2 ingredients to make. Consuming homemade sauerkraut will boost your gut health with probiotics.

Benefits of Homemade Sauerkraut

Homemade sauerkraut is packed full of probiotics. With cabbage, salt, and some time the healthy bacteria begins to grow. Consuming fermented foods on a daily basis can improve digestion, boost the immune system, and even reduce inflammation.

Tips for Making Sauerkraut

  • You can use fermentation weights, a cabbage leaf or bag of rocks.
  • The cabbage needs to be completely covered with liquid or it will start to mold.
  • Using a food processor or ninja blender makes the chopping process super easy.
  • Place a glass casserole dish or cookie sheet under the fermenting jars so if any brine seeps out of the jars it won’t make a mess on your counters.

Ingredients

  • 1 large head of Cabbage
  • 2 Tbsps. Salt

Tools

  • Large Bowl
  • Food Pressor or Ninja Blender
  • 1/2 gallon Mason Jar or Fermenting Crock
  • Fermentation Weights
  • Measuring Spoons
  • Fermentation Lids
  • Plastic Lids

How to Make Homemade Sauerkraut

  1. Pull off the outer cabbage leaves and set aside. Core the cabbage and cut into chunks that will fit into your blender or processor. Shred the cabbage.
  2. Add shredded cabbage and salt to a large bowl and work the salt into the cabbage with your hands. It will start to get juicy. The juice will be he fermenting brine. This step could take several minutes.
  3. Put the cabbage and brine mixture into a 1/2 gallon mason jar or fermenting crock. Push the cabbage down under the brine. Fold an outside leaf from the cabbage place in on top of the shredded cabbage and push it down. You want all the cabbage covered in brine to prevent molding. Place a fermentation weight on top. Cover with a fermentation lid.
  4. Leave it sit out on the counter anywhere from 2 days to 3 weeks. The longer it sits the more sour it becomes.
  5. Once the sauerkraut is to your liking remove weight and folded cabbage leaf and cover with a plastic lid in the fridge.

Serve your sauerkraut as a side dish or add it to salads and sandwiches. This sauerkraut will last about 6 months in the fridge. Allows check for mold, off smells, and mushiness before consuming.

How do you enjoy eating your homemade sauerkraut? Let us know in the comments below.

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Homemade Sauerkraut

Learn how to make this super simple 2 ingredient homemade sauerkraut.

Equipment

  • Large Bowl
  • Food Pressor or Ninja Blender
  • 1/2 gallon Mason Jar or Fermenting Crock
  • Fermentation Weights
  • Measuring Spoons
  • Fermentation Lids
  • Plastic Lids

Ingredients

  • 1 large head Cabbage
  • 2 tbsp. Salt

Instructions

  • Pull off the outer cabbage leaves and set aside. Core the cabbage and cut into chunks that will fit into your blender or processor. Shred the cabbage.
  • Add shredded cabbage and salt to a large bowl and work the salt into the cabbage with your hands. It will start to get juicy. The juice will be he fermenting brine. This step could take several minutes.
  • Put the cabbage and brine mixture into a 1/2 gallon mason jar or fermenting crock. Push the cabbage down under the brine. Fold an outside leaf from the cabbage place in on top of the shredded cabbage and push it down. You want all the cabbage covered in brine to prevent molding. Place a fermentation weight on top. Cover with a fermentation lid.
  • Leave it sit out on the counter anywhere from 2 days to 3 weeks. The longer it sits the more sour it becomes.
  • Once the homemade sauerkraut is to your liking remove weight and folded cabbage leaf and cover with a plastic lid in the fridge.

Notes

Serve your homemade sauerkraut as a side dish or add it to salads and sandwiches. Homemade sauerkraut will last about 6 months in the fridge. Allows check for mold, off smells, and mushiness before consuming.

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