A simple and traditional recipe to make tangy and delicious homemade sauerkraut with just a few ingredients. Perfect for adding a probiotic boost to your meals.
Preparation time
20min
Ingredients
8 Servings
- 1.5 kg green cabbage
- 20 g sea salt
Directions
Step 1
Remove the outer leaves of the cabbage and discard them. Cut the cabbage into quarters and remove the core.
Step 2
Shred the cabbage finely using a knife or a mandoline.
Step 3
Place the shredded cabbage in a large bowl and sprinkle it with sea salt. Massage the cabbage with your hands for about 10 minutes until it releases its juices.
Step 4
Pack the cabbage tightly into a clean glass jar, pressing it down firmly so that the liquid rises to cover the cabbage.
Step 5
Place a fermentation weight or a smaller jar filled with water on top of the cabbage to keep it submerged under the liquid.
Step 6
Cover the jar with a clean cloth or a loose-fitting lid to allow gases to escape during fermentation.
Step 7
Leave the jar at room temperature to ferment for 1 to 4 weeks, checking it daily to ensure the cabbage remains submerged and to remove any scum that forms on the surface.
Step 8
Once the sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator to slow down the fermentation process. It can be stored for several months.