Sauerkraut. It’s as simple as that, so easy to make, has great flavor and many nutrients.

My first experience with sauerkraut was at one of my favorite places ever. The Magic Kingdom at Disney World. It was a vegan bratwurst (hot dog) with a side of sauerkraut. To be honest, I didn’t love it. It was an odd flavor but I’m so glad I did not give up on it.

I tried making it homemade and I have been in love ever since. I love the slight crunch and the tangy, cabbage. It’s perfect for topping salads, hotdogs, and sandwiches, or just as a side to add another dimension to any dish.

The most important ingredient in this dish is PATIENCE. Along with patience, a little salt and a head of cabbage you too can create fermented goodness known as sauerkraut.

Step by step Instructions on how to make Homemade Sauerkraut

Clean a head of cabbage.

Cut cabbage head in half

Shred cabbage using a vegetable peeler

Massage cabbage for 5-8 minutes

Allow the cabbage to rest at room temperature for ten minutes.

Pack the cabbage into a sterilized mason jar.

Add a clean weighted object to keep the cabbage below the brine. Ferment for until the sauerkraut has reached your desired level of tanginess.

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5 from 1 vote

Homemade Sauerkraut Recipe

Sauerkraut. As simple as that, so easy to make, great flavorand so many nutrients.

Prep Time15 minutes mins

Course: Side Dish

Keyword: sauerkraut

Servings: 10

Author: Leondra Madden

Equipment

• 1 mason jar sterilized

Ingredients

• 1 tbsp. kosher salt
• 1 head cabbage

Instructions

• Sterilize a Mason jar and lid by pouring boiling water over the clean jar. Allow the jar to come to room temperature before adding your ingredients.
• Shred a clean head of cabbage, add salt and massage it with clean hands for about 5-8 minutes until juice springs from the cabbage. This will be enough to cover the cabbage in the jar.
• Cover with a kitchen towel and allow your massaged cabbage to rest for 10 minutes.
• Place the cabbage in your jar and press it down with a weighted object. I used a clean ramekin dish.
• The fermentation process depends on the temperature of your environment. I allowed mine to ferment for two weeks, which resulted in a really tangy flavor. It can complete the fermentation process even in just one day. The longer you ferment it, the tangier it gets.
• Once fermentation has been complete, transfer to the refrigerator. Sauerkraut can last for 3 – 6 months in the refrigerator.

If you make this recipe, let me know how it goes by leaving a rating and comment below!