Other

Homemade Sauerkraut

Name: Homemade Sauerkraut
Prep time: 10 min
Total time: 10 min
Ingredients: White cabbage: 500 g (weight already after shredding, without the core); Rock salt (non-iodized): 10 g (i.e., exactly 2% of the cabbage’s weight - a level teaspoon); Carrot: 1 small piece (about 30-40 g) - optional, for color and flavor; Add-ins (optional): half a teaspoon of Caraway seeds or 2 allspice berries

Homemade sauerkraut is much tastier and healthier than the one bought in the store, because it contains no vinegar or artificial fermentation accelerators. The process is incredibly simple, and the key to success is the right ratio of salt and thoroughly pounding the cabbage so it releases its juices.

✨ Other ⏱ 10 min

Ingredients

White cabbage: 500 g (weight already after shredding, without the core)
Rock salt (non-iodized): 10 g (i.e., exactly 2% of the cabbage’s weight - a level teaspoon)
Carrot: 1 small piece (about 30-40 g) - optional, for color and flavor
Add-ins (optional): half a teaspoon of Caraway seeds or 2 allspice berries

Method

Shredding: Remove the outer, ugly leaves from the cabbage (set aside one nice, clean leaf for later). Shred the cabbage finely with a knife or using a grater (mandoline). Grate the peeled carrot on the large holes of a grater.

Salting and mixing: In a large bowl, mix the cabbage with the carrot (and caraway seeds, if using). Sprinkle the whole mixture with salt (10 g).

Pounding (Key step): Mix the cabbage very thoroughly with your hands and start strongly kneading and pressing it down. Do this for about 5–10 minutes, until the cabbage becomes visibly softer, reduces its volume, and plenty of juice appears at the bottom of the bowl.

Jar packing: Transfer the cabbage together with all the juice into a clean, sterilized jar. For each batch, press the cabbage down firmly into the jar with your fist or a wooden spoon (there must be no air bubbles). The juice must completely cover the cabbage!

Securing: On the very top, place the previously set-aside piece of clean cabbage leaf and press it down (you can use a small sterilized jar or a stone as a weight to ensure nothing rises above the juice level).

Fermentation: Tighten the jar lid, but very loosely (gases must be able to escape), and place the jar on a deep plate, because during fermentation the juice may bubble and spill. Leave at room temperature for 5–7 days.

Warnings

⚠️ Venting: Starting from the second day, every day loosen the jar and pierce the cabbage all the way to the bottom with a clean wooden spoon handle in several places. This will release the accumulated gases and the cabbage will not turn bitter.

⚠️ When is it ready? After 5–7 days, taste the cabbage. If it is sour enough, remove the top leaf and the weight, screw the jar on tightly, and store in the refrigerator – the low temperature will stop the pickling process.