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RECIPE
2 INGREDIENTS10 STEPS72HR

Homemade Sauerkraut

5.0
2 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Sauerkraut is one of the oldest and most popular fermented foods. A very sensible superfood with a reliable source of nutrients.

72HR

Total Time

15MIN

Active Time
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
Ingredient List
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1 head
Green Cabbage
1 Tbsp
or Celtic Salt
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Nutrition Per Serving
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CALORIES
119
FAT
0.5 g
PROTEIN
6.1 g
CARBS
27.6 g

Directions

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Step 1
Peel off the top 2 layers of Green Cabbage (1 head) and set aside. You're going to use these to top the sauerkraut with.
Step 2
Shred or chop the rest of the cabbage. You can use your food processor to speed things up (either the grating attachment or the "s" blade), and place in a large bowl. Sprinkle on 1-2 Tbsp of Himalayan Rock Salt (1 Tbsp) (use more salt for a crunchier kraut).
Step 3
Using your hands, massage the cabbage until you start to see the water being drawn out of the cabbage and it's softening. This will take a few minutes. This water becomes your brine and it's essential for sauerkraut to work.
Step 4
Using a clean wide mouth mason jar, begin to stuff the cabbage bit by bit into the jar and press down with your hands or a utensil. You want to pack down the cabbage, limiting the amount of air in the jar.
Step 5
As you work your way to the top of the jar, the brine should eventually be higher than the cabbage. Leave about 1-1.5 inches of space from the top of the cabbage and the lid.
Step 6
Using the cabbage leaf you set aside, fold it up and press it overtop of the shredded cabbage inside the jar, press it down. You don't eat this cabbage, it is to keep the kraut beneath the brine.
Step 7
Place lid on mason jar, it doesn't have to be tight. Place the jar out of direct sunlight on a plate in case the juices start to seep out of the jar.
Step 8
Depending how warm your home is, the kraut will take anywhere from 3-7 days. Give it a taste test after 3 days if it's tangy to your liking, seal the top and place in the fridge. The fermentation will stop and it will keep for months in your fridge.
Step 9
Whenever your serving the cabbage, always use a clean utensil when dipping into the jar otherwise you introduce new bacteria and this can spoil the kraut.
Step 10
Enjoy your kraut!

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Nutrition Per Serving
Calories
119
% Daily Value*
Fat
0.5 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
27.6 g
10%
Fiber
11.9 g
42%
Sugars
15.2 g
--
Protein
6.1 g
12%
Sodium
6403.0 mg
278%
Vitamin D
--
--
Calcium
411.6 mg
32%
Iron
2.2 mg
12%
Potassium
807.5 mg
17%
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