How To Make Homemade Sauerkraut
Homemade sauerkraut is a surprising easy condiment or side dish that comes together with only 3 ingredients and a bit of time. The result is a crunchy, tangy compliment to bratwurst, hot dogs, Reubens, pork, and more.
Servings: 1 liter
Calories: 185kcal
Instructions
- Quarter the cabbage then slice thin, a mandolin makes this quick and easy.1 small head cabbage
- Place the cabbage into a large dish, sprinkle with the salt and caraway and then knead into the cabbage until the cabbage softens and releases lots of liquid.3 tbsp salt, 1 tsp caraway seeds
- Pack the cabbage into a 1 litre jar, then pour the liquid on top. Press down using weights or a smaller jar to make sure that all cabbage is submerged.
- Cover the top with a cheesecloth and elastic band, then allow to ferment at room temperature for 3-7 days, or until the desired tang is achieved.
- Remove the cheesecloth and smaller jar, then use a regular lid and store in the fridge for up to 1 month
Notes
- A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they're very sharp.
- Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
- The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.
Nutrition
Calories: 185kcal | Carbohydrates: 42g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 21058mg | Potassium: 1245mg | Fiber: 19g | Sugar: 23g | Vitamin A: 707IU | Vitamin C: 262mg | Calcium: 312mg | Iron: 4mg