Easy Homemade Sauerkraut Recipe
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.