Sauerkraut, at its core, is just cabbage and salt. But when done right, it transforms into a tangy, probiotic-rich food that’s not only delicious but also incredibly good for your gut.
Making sauerkraut is simpler than you might think, and it requires no fancy equipment. In this article, I will share with you how to make sauerkraut perfectly at home.
1. How to Make Sauerkraut
Ingredients
- 1 medium head of cabbage (green or red works)
- 1–2 tablespoons of sea salt (non-iodized)
Equipment
- A large mixing bowl
- A wide-mouth glass jar or ceramic crock
- A weight (this can be a smaller jar filled with water or a fermentation weight)
- A clean cloth or fermentation lid
Instructions
Prepare the Cabbage: Remove the outer leaves of the cabbage, and save one large leaf for later. Chop the cabbage into thin strips or shred it finely using a mandoline or knife.
Massage the Salt: Place the shredded cabbage into a large mixing bowl and sprinkle the salt evenly over it. Massage the cabbage with your hands for 5–10 minutes. You’ll notice the cabbage softening and releasing water—this is exactly what you want. The salt draws out the moisture, creating the brine.
Pack the Jar: Transfer the salty cabbage into a clean jar or crock. Use your fist or a tamper to press it down firmly, ensuring the cabbage is submerged under its own liquid. Add the reserved cabbage leaf on top to keep the shredded pieces below the brine.
Weigh It Down: Place a weight on top of the cabbage to keep it submerged. If using a jar, you can use a smaller water-filled jar or a specialized fermentation weight.
Ferment: Cover the jar with a clean cloth secured with a rubber band or use a fermentation lid to keep the environment clean while allowing gases to escape. Leave it at room temperature, ideally between 65°F and 75°F, for 1–4 weeks. Taste it every few days to monitor the flavor. When it reaches your desired tanginess, it’s ready.
Homemade sauerkraut develops its flavor over time, so be patient. Once you’re happy with the taste, transfer it to the fridge to slow down the fermentation process.
2. Tips for Perfect Homemade Sauerkraut
After making sauerkraut several times, I’ve learned a few tricks that can really make a difference:
Choose Fresh Cabbage: The fresher the cabbage, the better the results. Look for firm, heavy heads with crisp leaves.
Use the Right Salt: Stick to non-iodized salt like sea salt or kosher salt. Iodized salt can interfere with the fermentation process.
Don’t Skimp on the Brine: The cabbage must remain submerged in its brine to prevent mold or spoilage. If you find there isn’t enough liquid, you can make a brine by dissolving 1 teaspoon of salt in 1 cup of water and add it to the jar.
Be Patient: Fermentation is a natural process, and good things take time. The flavor deepens the longer you let it sit.
Experiment with Flavors: Once you’ve mastered the basic recipe, try adding caraway seeds, juniper berries, garlic, or even shredded carrots for extra flavor.
Making sauerkraut isn’t just a recipe; it’s an experience. There’s something deeply rewarding about watching it transform over days and weeks. For me, it’s like participating in a little culinary miracle.
3. What to Do With Sauerkraut
Once you’ve made your homemade sauerkraut, the possibilities are endless. It’s a versatile ingredient that can elevate a wide range of dishes. Here are some of my favorite ways to use it:
Classic Reuben Sandwich: Pile sauerkraut onto rye bread with corned beef, Swiss cheese, and Thousand Island dressing for a hearty sandwich.
Probiotic Boost to Salads: Add a spoonful of sauerkraut to salads for a tangy, gut-healthy kick.
German-style Bratwurst: Serve sauerkraut as a side to grilled sausages for a classic pairing.
Sauerkraut Soup: Make a hearty soup with potatoes, smoked sausage, and a generous helping of sauerkraut.
Buddha Bowls: Top grain bowls with sauerkraut for added flavor and texture.
Simple Snack: Sometimes, I eat a forkful straight out of the jar. It’s that good!
For me, sauerkraut is more than just food—it’s a celebration of tradition, simplicity, and flavor. If you’ve never tried making it before, I encourage you to give it a go. I promise it’s worth the effort, and you’ll never look at store-bought sauerkraut the same way again.
