Homemade Sauerkraut
Servings: 20 servings
Calories: 16kcal
Traditional German recipe to make sauerkraut at home.
Print Recipe
Ingredients
- 1 White cabbage about 2.2 lbs or 1 kg
- 4 tsp kosher salt about 22 g
- 1 tsp caraway seeds 1 tsp
- 2 tsp whole juniper berries
- 1 apple cored and quartered or sliced
Instructions
- Separate outer leaves from the cabbage head. Rinse the removed leaves and the cabbage head.
- Cut the cabbage in quarters and remove cores. Shred as thinly as desired. I prefer about 1/16" (2mm) thickness.
- Place the cabbage in a large mixing bowl and sprinkle the salt and the spices on top. Mix well, firmly squeezing the cabbage as you mix. You will notice the cabbage begin to shrink and size and start releasing juices. This will help with packing the cabbage in the next step.
- Pack the seasoned cabbage very tightly in a fermentation container, adding apple slices between layers of cabbage. Pour in any released juices from the mixing bowl. Cover with the leaves and weigh down with fermentation weights.
- Ferment at a cool room temperature, about 68F for 3 weeks. Refrigerate after fermentation is done.
Nutrition
Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg