German Sauerkraut

Learn how to make authentic German Sauerkraut with just cabbage, salt, and a few
simple steps. Perfect for any meal!

Servings: 12

Author:

Prep Time
20 minutes

Cook Time
0 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

cabbage

Instructions

1 Begin by removing the outer leaves from the cabbage and weigh it using a kitchen
scale. Apply 1-1.5% of salt relative to the cabbage’s weight. For a 1 kg
cabbage, use 10-15 grams of salt. I had a 1.3 kg cabbage and used 20 grams of
sea salt.
2 Cut the cabbage into quarters and remove the core. Slice each quarter into very
thin strips using a sharp knife. For better results, cut the cabbage as thinly
as possible. A mandolin can also be used, but handle it carefully.
3 Place the sliced cabbage into a large clean bowl and sprinkle with salt. Massage
and knead the cabbage with your hands for 5-10 minutes, applying firm pressure.
This will help release the necessary liquid, which is crucial for the
fermentation process.
4 If desired, add bay leaves, caraway seeds, and juniper berries to the cabbage
mixture. Transfer the cabbage into a large sterilized mason jar, pouring the
released liquid over it. Press down the cabbage with your fist or a pestle,
ensuring the liquid covers the cabbage.
5 You may use clean stones to weigh down the cabbage, ensuring it remains
submerged in the liquid. Cover the jar with a clean cloth or plastic wrap and
secure it with a rubber band.
6 Ferment the cabbage in a cool place, between 65°F and 79°F (18°C to 26°C), for 3
to 10 days. Keep the jar out of direct sunlight and press the cabbage down at
least twice daily. Taste it after 3 days, as fermentation progresses faster in
warmer temperatures. When satisfied with the taste, seal the jar and
refrigerate.
7 For enhanced flavor, let the sauerkraut ferment in the refrigerator for an
additional 14-21 days. This extended fermentation increases beneficial bacteria
(probiotics). Sauerkraut can be enjoyed raw or sautéed in oil. Enjoy your
homemade sauerkraut!

German Sauerkraut

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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