Sauerkraut
Tangy, crunchy homemade sauerkraut made with just cabbage and salt. Fermented for a few days until perfectly sour, this probiotic-rich condiment is a simple, rewarding project.
- Total time
- 20 min
- Servings
- 8
- Calories
- 25
- Protein
- 1g
Ingredients
- 1 medium head (about 2 lb) green cabbage
- 1.5 tablespoons salt
Instructions
- 1
Shred the 1 medium head of cabbage finely, discarding the core. Place in a large bowl and sprinkle with the 1.5 tbsp salt.
- 2
Massage the cabbage with your hands for 5 minutes until it releases enough liquid to form a brine when pressed.
- 3
Pack the cabbage tightly into a clean glass jar, pressing down to submerge it under the brine. Leave 1 inch of headspace.
- 4
Cover the jar with a cloth and secure with a rubber band. Let it ferment at room temperature for 3-7 days, pressing down daily to keep cabbage submerged.
- 5
Taste after 3 days; when it reaches your desired tang, seal with a lid and refrigerate. It keeps for months.
Tools you’ll need
- Large bowl
- Chef's knife
- Cutting board
- Glass jar with lid
- Cloth and rubber band
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