An easy and traditional recipe to make homemade sauerkraut with just a few ingredients. Perfect for adding a tangy twist to your meals.
Preparation time
30min
Ingredients
10 Servings
- 2 kg Green cabbage
- 20 g Salt
Directions
Step 1
Remove any damaged outer leaves from the cabbage.
Step 2
Cut the cabbage into quarters and remove the core.
Step 3
Shred the cabbage finely using a knife or mandoline.
Step 4
Place the shredded cabbage in a large bowl and sprinkle with salt.
Step 5
Massage the cabbage with your hands for about 10 minutes until it becomes soft and releases liquid.
Step 6
Pack the cabbage tightly into a clean glass jar or fermentation crock, pressing down firmly to ensure it's submerged in its own liquid.
Step 7
Cover the jar with a cloth and secure it with a rubber band or string.
Step 8
Let the cabbage ferment at room temperature for 1 to 4 weeks, checking periodically to ensure it stays submerged and to remove any mold.
Step 9
Once the sauerkraut reaches your desired level of tanginess, transfer it to the refrigerator to slow down the fermentation process.