Easy Homemade Sauerkraut Recipe

Learn how to make easy homemade sauerkraut at home. Sauerkraut is packed with probiotics. Use herbs and spices or add in other vegetables to create unique flavours.

Why Fermented foods?

Easy homemade sauerkraut is a great first fermented food to try making at home. When you eat fermented foods you are naturally adding in thousands of probiotics to your diet. Through consuming the healthy bacteria, in Sauerkraut and other fermented foods, you are supporting healthy gut microbiome, and encouraging good digestion. Fermented foods also promote a strong immune system. More and more we are realising that changing our diet and adding in healing and gut friendly foods we can live healthier lives and reduce the need for medical intervention. There are so many ways to add fermented foods to your diet. Sauerkraut is super easy and budget friendly to make at home. Other types of fermented foods you can add to your diet include:

• Sourdough – breads, pancakes, baking and more.
• Milk or Water Kefir
• Kimchi
• Fermented Vegetables
• Kombucha
• Fermented Salsa

Fermented Foods Everyday

Making homemade sauerkraut is one way to ensure we are incorporating fermented foods into our diet everyday. Instead of spending money buying probiotic pills why not simply enjoy sauerkraut at meal times and gain many more probiotics!

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HOmemade Sauerkraut- Fermented foods.

The idea of fermenting foods sounded so scary initially. The very first fermented food I made was Sarah Wilsons fermented garlic paste. This easy paste was such a convenient addition to my pantry as I no longer need to peel and press garlic for meals, I can simply scoop out however much I need. From garlic I went to sourdough starter and then sauerkraut, fermented carrots, Kombucha and finally starting my own milk kefir. I guess fermenting foods or starting any new cooking style seem overwhelming. The key is just to start. Take one thing and add that in then run with it from there. Don’t feel you need to be making bone broth, bread from scratch, all your own ferments straight away. This is stressful and entirely the opposite of naturally learning new skills. Take your time and enjoy the ride and reflect back on where you came from!

MEal suggestions for your homemade sauerkraut

Sauerkraut is very versatile and you can add it in to so many dishes or use it as a side at almost every meal. I love making my ultimate roast chicken recipe and eating it with sauerkraut on the side. I also use sauerkraut in taco bowls if I’m looking for a bit more zip. Check out my recipes for taco bowls and roast chicken by clicking the links below:

3

Easy Tangy Roast Chicken and Vegetables

Check out this recipe

4

Cauliflower Rice Taco Bowl

Check out this recipe

• Grass fed organic sausages, sauerkraut and sweet potato mash.
• Pizza topping
• Salads
• With any roast.
• On your favourite sandwich. You can press it in the sandwich press mmmmh yummy!

Change up your Sauerkraut – Recipe Suggestions

• Add in Carraway seeds
• Add in 1 clove of garlic – note the flavours of spices and seeds or garlic will become more pronounced during the fermentation process so be careful not to go to crazy.
• Pair your cabbage with beetroot, carrots or fennel.
• Try an Apple, Fennel and Cabbage mix.

the fermentation process

Sauerkraut is essentially fermented cabbage. It is simple to make at home because it creates its own brine. By adding the salt and massaging the cabbage you are extracting the water from the cabbage. Through the anaerobic process of inhibiting air by submerging the cabbage in water carbon dioxide forms and lactobacillus begins starts to populate. This process of fermentation is called lactofermenting. The garlic, kimchi, fermented vegetables are all done in this way. Other foods that contain this type of bacteria include yoghurt and milk kefir.

Helpful hints for Homemade sauerkraut

• Store your sauerkraut during the fermentation process out of direct sunlight to ensure it has a more even temperature.
• Weigh down your cabbage to ensure it does not rise above the brine using the outer leaves and smooth rocks placed in ziplock bags.
• Occasionally you may find your cabbage begins to rise above the brine as it sweats. This is more common during the summer months. Simply mix 1 tsp of water into 300g of filtered water. Top up your sauerkraut and you should be good to go.
• If you choose to seal the lid of your jar during fermentation you will need to burp (release the trapped Co2) at least once, if not twice per day. This will prevent your jar from exploding or turning very fizzy.
• IT IS SUPER DUPER important that the cabbage stays below the liquid. Generally any sign of mould is because the cabbage is touching air. So keep an eye on your sauerkraut.
• Store your sauerkraut with a dish under it so it can catch the brine that may sweat out of it. This makes cleaning up so much easier!
• Chop your cabbage in a food processor so you can make bulk sauerkraut in no time!

Easy Homemade Sauerkraut Recipe

Tools you need

• Mandolin Slicer, box grater or food processor.
• Large bowl
• Mason jar with flip top lid.
• Rocks and plastic bag or glass fermentation weights

Ingredients

1. Roughly 1.5kg red or green cabbage
2. 1 tablespoon of sea salt or Pink Himalayan salt (Adjust to 1 1/4 tbsp salt if carrots or beets are added).
3. Optional to add in 3 carrots or beets

Instructions

1. Peel and save outer leaves cabbage. Core the cabbage and cut into chunks that fit your food processor, if using.
2. Finely grate cabbage and optional carrots in food processor, slicer or box grater. Or thinly slice with a knife.
3. Toss into a large bowl and sprinkle with salt.
4. Massage cabbage mix until they begin to release liquid and you can easily squeeze large amounts of water from the cabbage (around 5min of mixing and massaging). Looks juicy!
5. Press cabbage firmly into mason jar and top with the leftover brine from the mixing bowl.
6. Fold outer leaves and place on top of the cabbage to push all the cabbage below the brine.
7. Weigh down with fermentation weights or rocks.
8. Store in a cool place for between 3 days and 4 weeks depending on your taste preference. (you can try the sauerkraut as it ferments and stop when you reach your desired taste).

Storing your homemade sauerkraut

Store your sauerkraut for up to 6months in a cool dark place (like your refrigerator). Make sure the lid is sealed. Look out for signs of mould or changes in colour. Check the smell, it shouldn’t smell off or be super mushy to touch. You can taste it to make sure you are on the right track.

Easy Homemade Sauerkraut Recipe

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Total Time 15 minutes mins

Course Side Dish

Equipment

• Mandolin Slicer, box grater or food processor.
• Large bowl
• Mason jar with flip top lid.
• Rocks and plastic bag or glass fermentation weights

Ingredients

  

• 1.5 kg Red or green cabbage
• 1 tbsp Sea Salt or Himalayan Pink Salt Adjust to 1 1/4 tbsp salt if carrots or beets are added. Optional to add in 3 carrots or beets
• 3 Carrots or 1 Large Beetroot OPTIONAL

Instructions

 

• Peel and save outer leaves cabbage.
• Core the cabbage and cut into chunks that fit your food processor, if using.
• Finely grate cabbage and optional carrots in food processor, slicer or box grater. Or thinly slice with a knife.
• Toss into a large bowl and sprinkle with salt.
• Massage cabbage mix until they begin to release liquid and you can easily squeeze large amounts of water from the cabbage (around 5min of mixing and massaging). Looks juicy!
• Press cabbage firmly into mason jar and top with the leftover brine from the mixing bowl.
• Fold outer leaves and place on top of the cabbage to push all the cabbage below the brine. Weigh down with fermentation weights or rocks.
• Store in a cool place for between 3 days and 4 weeks depending on your taste preference. (you can try the sauerkraut as it ferments and stop when you reach your desired taste).

Notes

Store your sauerkraut for up to 6months in a cool dark place (like your refrigerator). Make sure the lid is sealed. Look out for signs of mould or changes in colour. Check the smell, it shouldn’t smell off or be super mushy to touch. Lastly you can taste it to make sure you are on the right track.

Keyword Fermented Foods, Health Side Dish, Homemade Sauerkraut