Easy Homemade Sauerkraut

Course: Dressings, Seasonings, etc.
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan, whole30
Keyword: homemade sauerkraut
Probiotics are Great for Digestive Health, but they can be pricey. Here is an Easy Homemade Sauerkraut Recipe so you can make your own probiotics at home!
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Ingredients

Instructions

  • Slice cabbage thinly. This can be done with a knife, a mandolin slicer, or the slicing attachment on a food processor.
  • For every kilo of cabbage, mix with 20g of salt, or, for every pound of cabbage, mix with 9g of salt, about 2 tsp of finely ground salt.
  • Toss cabbage and salt with your hands so it is well distributed and let rest, about one hour.
  • Knead/massage the cabbage with your hands, to encourage more juice to come out. Add optional bay leaves (about 1 per lb) and/or caraway seeds (about 1 tsp per lb).
  • Pack tightly into a jar. I usually grab a handful, drop it into the jar, and then use my fist to push it down well. You can also use a pounder, or something like a thick stick.
  • Once all the cabbage is in, make sure there is enough liquid (from kneading) to cover the cabbage by about an inch. Weigh the cabbage down, as discussed above.
  • Put a lid on the jar. Be aware that you will need to occasionally let the C02 out that will accumulate.
  • Set it out of direct sunlight and let sit for at least 4-6 weeks. 4 weeks is the minimum required for the full cycle of probiotics to develop. Exact fermenting times will depend on ambient temperature and your tastes. The sauerkraut pictured has sat for a month, and it could use a little more time.
  • Put in the fridge to slow fermentation. Enjoy probiotic goodness!