This easy homemade sauerkraut recipe is so healthy and delicious! It’s a great fermented side dish that can contribute to good gut health. (Gluten-free, vegan)
We get lots of cabbage from our farm share all throughout the year. Sometimes it’s tricky to know what to do with it, because a big head of cabbage ends up yielding about 12 cups once it’s sliced. That’s a lot of coleslaw!
And while I love a good slaw (this ginger lime Asian slaw is one of my favorites), I also like to have sauerkraut on hand. It’s one of the easiest fermented foods to make, and it’s a great addition to my lunch plate. My family also loves to have homemade sauerkraut alongside sausages for dinner.
This homemade sauerkraut really couldn’t be simpler to make. You just slice the cabbage, add salt, knead it to release the juices, and cover it in a brine at room temperature to let it ferment. I even skip the kneading sometimes if I’m in a hurry. Without kneading it, the sauerkraut is a little less tangy, but it’s still delicious.
Some people use special equipment to make sauerkraut, including an airlock lid and fermentation weights. I just use butter muslin and a small jar to weigh down the cabbage under the liquid. Either way, let it sit for a week or two at room temperature, and you’ll have a big batch of delicious homemade sauerkraut.
Here’s a video showing the simple process of making your own sauerkraut:
$.21 per serving
- 1 medium head green cabbage about 2 lbs
- 1 tbs sea salt
Cut the cabbage into quarters, then remove the core. Thinly slice the cabbage, then place it in a large shallow bowl. Sprinkle with the sea salt.
Knead the cabbage by hand or with a potato masher for 5 to 10 minutes. After 10 minutes, there will probably be enough liquid released from the cabbage to cover it.
Place ¼ of the cabbage in a quart sized mason jar, then pack it down with a wooden spoon. Repeat with the remaining cabbage, packing down a couple more times. Pour in the brine (the liquid that was released during the kneading process), and add as much water as needed to cover the cabbage. Leave at least an inch of space at the top of the jar. Place a small glass jar (or fermentation weights) on top of the cabbage to keep the cabbage fully submerged.
Cover the jar with butter muslin or a standard jar lid. If you use a lid, make sure to open it every couple days to release the pressure. Place the jar in a bowl in case it leaks. Store it at room temperature (60 to 70 degrees) for at least a week. Taste and see if it’s reached the tanginess you like, and once it has, transfer it to the refrigerator. It will keep for up to 6 months.
Homemade Sauerkraut Recipe Price Breakdown
This recipe costs a total of $2.52, or $.21 per half cup serving. Try this easy homemade sauerkraut for a healthy sandwich topping or side dish.