Homemade “So Good!” Sauerkraut

I love sauerkraut! I can eat it by the jar full. It tastes great with almost any meal such as roast meats, fish, burgers, eggs, toast & wraps. Breakfast, lunch or dinner. You name it!

My sauerkraut salad with poached eggs and smoked salmon. The hardest thing about this is spelling "sauerkraut!"

The best part is it’s super healthy. The natural fermentation produces billions of beneficial bacteriaI. Meaning it’s great for your gut health - Spooky! In a good way.

Never have I thought to make my own sauerkraut & would always put in the too hard basket. I normally paid around $5 a jar. Well have I got news for you! After doing some investigations, I’ve finally discovered how easy it is to make. Seriously! it was a light bulb moment. You can do it with your eyes closed. Well, almost. 

Give it a go guys! I promise, you will never go back to store bought sauerkraut again. It stores well, tastes fresh and very cheap to make. P.S. allow for plenty of bench space in the process.

 

Homemade Sauerkraut

Print Recipe
Homemade "So Good!" Sauerkraut
Prep Time 30 minutes
Passive Time 14 days
Servings
medium sized jars
Ingredients
Prep Time 30 minutes
Passive Time 14 days
Servings
medium sized jars
Ingredients
Instructions
  1. Remove outer leaves & finely shred or slice cabbage. Quickly rinse & drain.
  2. In a super-sized mixing bowl, sprinkle salt over the sliced cabbage.
  3. Knead & squish the salted cabbage for 5 minutes. It should now reduce in size as it starts to release its natural juices.
  4. Add a dash of apple cider vinegar, sprinkle nutmeg & sugar, then mix again. (optional - I do so for flavour preference).
  5. Stuff your cabbage very tightly into sterilised jars. Pour some leftover liquid into each jar (this will eventually get absorbed during fermentation). Leave a 1cm gap from the top - the liquid will continue to bubble during fermentation. Use a spare cabbage leaf to compress the cabbage below the brine level.
  6. Allow to ferment up to 3-5 days. Then, twist open the jars to release the bubbles and pressure. Re-tighten the lid and allow to ferment a further 2-3 weeks for maximum flavour. You know it's ready when the mix stops bubbling and turns to a vibrant purple colour.
  7. Eat! Once opened, store leftovers in the refrigerator.
Recipe Notes

You can also use caraway seeds or peppercorns if you want to get creative. Ideal fermentation temperatures range from 65-72° F (18–22° C) so results may vary slightly.


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