For centuries, sauerkraut has been a standard. This is delicious both on its own and as a topping for other dishes. Once sauerkraut has fermented, store it in the fridge or freezer.
| Prep Time: | 25 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 25 mins |
| Servings: | 24 |
| Yield: | 3 pounds of sauerkraut |
Ingredients
- 5 pounds cabbage, thinly sliced
- 1 onion, thinly sliced
- 3 tablespoons sea salt
- 3 cloves garlic, minced, or more to taste
- water to cover
Instructions
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
- If your cabbage is older, you may need to create a small amount of brine to help cover it.
Reviews
First time making this and it turned out awesome! Honestly the best I’ve ever had. I’ve shared with friends and family, some who don’t care much for sauerkraut, said they love it too. So easy and stores well
I used 1.5 lbs of cabbage and 1 TBS of kosher salt. It fits perfectly in one large canning jar. I have glass weights to hold the cabbage down. 1/4 tsp of harrissa adds a nice heat and enough garlic flavor for me.
It was scary, but turned out awesome. I do advise doing this in a room, garage or she’d that is not used very often. it doesn’t stink but it does make the kitchen smell a little off. worth it though!
I have made home made sauerkraut for a couple of years now and this is the very simple recipe I have followed, other than the garlic, which adds a nice flavor. If garlic doesn’t like you, then skip it and trust me you will get some great sauerkraut!!
I was worried about the outcome but was worrying for nothing. This worked great for me and was super fun to make. I only let mine go for 2 weeks but will let it go another week next time. To make things simple on myself I bought the shredded cabbage in a bag. Sauerkraut is cheap to buy yes, but making it yourself is a lot more fun!