Can you tell I love fermented foods? Today, I’m bringing you a simple old classic, sauerkraut. I’ve had digestive issues for a long long time and eating fermented foods like kombucha, sauerkraut, kimchi, kefir, and even hot sauce help me tremendously. You can also take probiotics supplements, but these food sources contain a much larger variety of probiotic strains and are better absorbed by the body. I really love sauerkraut because it’s mild enough to go with any savory dish. 
Making your own sauerkraut is so easy. The hardest part is breaking down the cabbage with your hands so it creates its own juices. This takes some strength and muscle, but I have faith that you are strong enough to get through it. I sometimes take breaks between the kneading and massaging because I’m a wuss and my arm get tired, but after about 15 minutes, you’ll have that cabbage owned.
As for the fermentation period, it usually takes a little over a week to get it fermented to your liking, but I’ve let it sit for about 3 weeks because I love the tangy flavor of a well-fermented sauerkraut. I encourage everyone to try making it at home because it’s extremely cost effective and so beneficial for your health!
Ingredients
- 1 medium head of cabbage
- 1 tbsp + 1 tsp sea salt
- 2 qt clean mason jar
- Jelly jar small enough to fit inside the mason jar
Instructions
- Wash the cabbage. Remove the outer layers and set aside.
- Quarter the cabbage and remove the core.
- Cut each quarter into thin slices down its length, about 1/8 inch thick.
- Place the cabbage slices in a large bowl.
- Sprinkle with salt.
- Mix, squeeze, and massage the cabbage using some elbow grease for about 15 minutes. The cabbage slices will wilt and release liquid, and will look juicy at the end.
- Place the cabbage slices into the mason jar by a couple handfuls, packing it down every so often with your fist or a spoon to remove as many air bubbles as you can.
- Fill the jar up to 2 inches from the top.
- Pour any cabbage liquid from the bowl into the jar, so the cabbage slices are completely submerged in the liquid.
- Place an outer leaf you had set aside on top of the sliced cabbage to help keep everything under the liquid.
- Place a small jelly jar on top to weigh down the cabbage, then cover the jar with a cloth and a rubber band. Alternatively, if you use a flip-top mason jar, you can take out the rubber seal from the top then snap the lid closed. This will ensure that the cabbage breathes without being sealed air-tight.
- Store at room temperature away from sunlight. As the cabbage ferments, check to see that the cabbage stays under the liquid, and push down the jelly jar if you see it rising. Also, the liquid may bubble and foam at the top. It may even rise and spill out. This is all completely normal.
- Start tasting after 10 days. Ferment longer if it needed. When it's tangy enough to your liking, store in the refrigerator. It will keep for months.
The color on this kraut is so beautiful! I love seeing red cabbage being used in making kraut, it really just adds something that normal green / yellow cabbage just can’t do! Thanks so much for your aesthetically pleasing pictures and helpful guide! Can’t wait to give this one a shot at home.
Thank you so much! When I’m lazy and I’m not making it at home, your brand is my go-to. Love me all the probiotics!
I notice with this last batch I have made I do not have enough juice. Can I make up a mix of salt water to add?
Yes, that will work.
The above recipe looks really good. It looks like a lot of steps but is really quite easy. You can probably useess salt as long the temperature is about 68 degrees and everything stays submerged.
1 tsp of salt per cup of water works well if more is needed.
The red cabbage kraut is really good and seems a bit firmer/crunchier to me than green. Also I have noticed that adding caraway seeds adds a whole new level of flavor.