Ingredients
Directions
Add cabbage and salt to a large bowl.
Stir well, then massage the cabbage and salt for 5–8 minutes or until the cabbage's volume has reduced by half.
Squeeze as much water as possible out of the cabbage. Cover the cabbage mixture with a cloth, and let rest for 15 minutes. Then, repeat step 2.
Once the cabbage has been massaged and most of the liquid has been released, stir in the caraway seeds, fennel seeds, and mustard seeds.
Transfer the cabbage and the brine liquid from step 3 to a 2-liter fermentation crock. Alternatively, you can use two 16-ounce or one 32-ounce mason jar. Do not fill the vessels all way to the top, there should be enough space for the sauerkraut to expand.
Using a sauerkraut pounder or wooden spoon, press the cabbage down into the jar to pack it tightly and press out any air pockets. Smooth out the top and push down any of the cabbage that may have gotten stuck on the sides of the vessel.
Once the cabbage is packed, place the fermentation weights on top and use the pounder to press the weights down until the brine rises to cover the cabbage and the weights. This step is important to ensure the cabbage remains submerged and prevents mold growth.
If you use a water-lock fermentation crock, fill the water channel with just enough water to cover the holes in the lid. Place the lid on top. Be sure to check the water levels periodically during the fermentation period. Keeping water levels optimal ensures the crock is locked while allowing gas to escape from the vessel.
If using mason jars, attach the airlock or pickle pipe to the top of the jar, then secure it with the outer metal ring from the two-piece lid set. This setup works similarly to the water lock method, allowing gases to escape while preventing unwanted particles from entering your ferment.
Ferment on the counter in the coolest part of your kitchen (ideally between 65° F and 72° F), away from direct sunlight for 7–14 days. The longer the sauerkraut sits, the deep the flavor and probiotic strength.
After fermenting the sauerkraut to your liking, transfer the sauerkraut and the brine to mason jars if you’re using a fermentation crock. If you use Mason jars, remove the airlock lids and cover them with an airtight lid.
Enjoy homemade sauerkraut with your favorite salad, grain bowls, or sandwiches.
Chef’s Notes
Substitutions
There are a few tasty additions you can add to make your sauerkraut uniquely yours. For a touch of sweetness, add one shredded apple or pear to the cabbage. You can also add grated carrots and parsnips to the blend as well.
For different flavor combinations in place of or in addition to the spices in this recipe, you can try celery seeds, cumin seeds, ginger, turmeric, juniper berries, allspice berries, or dill seeds.
Materials You Will Need
One 2-liter ceramic fermentation crock with glass or ceramic fermentation weights
Alternatively, you can use two 16-ounce mason jars or one 32-ounce mason jar with 2-piece metal lids that fit around the fermentation airlocks.
Fermentation weights (number depends on the amount of vessels used)
Fermentation airlocks or pickle pipes (number depends on the amount of vessels used)
1 wooden spoon or sauerkraut pounder
How does fermentation work?
The fermentation process works anaerobically or in the absence of oxygen. To avoid mold, keep the vegetables submerged in the brine.
What is brine?
Salt brine is made by adding salt to sliced or shredded vegetables and then pressing them to release their water. This natural salt brine is made from the vegetables' juices and can be supplemented with additional salt brine if they do not have enough liquid to be submerged.
Reduced Sodium
Salt is recommended but not required for fermenting. It maintains texture in the vegetables, regulates fermentation, and inhibits most bacterial growth other than the beneficial Lactobacilli that give the fermented vegetables their sour or tangy flavor.
No-salt ferments are usually very quick and do not yield the crisp textures of salt-brined ferments. They also do not benefit from the anti-microbial properties of the salt — increasing the risk of pathogenic growth.
If you’d like, you can reduce the amount of salt used in the recipe to between 1 ⅞ teaspoons and 2 ¼ teaspoons. Note, if you reduce the salt, you may need to keep an eye out for mold growth or spoilage if you plan to ferment for more than 7 days. We recommend you check your fermentation frequently to avoid unwanted pathogens from growing. If you do notice spoilage or growth, it is best to toss out the batch and begin again.
Storage
Store your homemade sauerkraut in an airtight container in the coldest part of the refrigerator. Because this recipe uses less salt than most sauerkraut recipes, it will last about 1 to 2 months with proper storage and care. To keep it fresh for as long as possible, always use clean utensils to avoid contamination, ensure the sauerkraut remains fully submerged in brine, and regularly check for signs of spoilage. Watch out for foul smells, mold growth, or discoloration as indicators the kraut may no longer be safe to eat.
8 servings
1 Serving
- Amount per serving
- Calories42
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 840mg37%
- Total Carbohydrate 9g4%
- Dietary Fiber 3.4g13%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 1.5g
- Calcium 67mg6%
- Iron 0.3mg2%
- Potassium 293mg7%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add cabbage and salt to a large bowl.
Stir well, then massage the cabbage and salt for 5–8 minutes or until the cabbage's volume has reduced by half.
Squeeze as much water as possible out of the cabbage. Cover the cabbage mixture with a cloth, and let rest for 15 minutes. Then, repeat step 2.
Once the cabbage has been massaged and most of the liquid has been released, stir in the caraway seeds, fennel seeds, and mustard seeds.
Transfer the cabbage and the brine liquid from step 3 to a 2-liter fermentation crock. Alternatively, you can use two 16-ounce or one 32-ounce mason jar. Do not fill the vessels all way to the top, there should be enough space for the sauerkraut to expand.
Using a sauerkraut pounder or wooden spoon, press the cabbage down into the jar to pack it tightly and press out any air pockets. Smooth out the top and push down any of the cabbage that may have gotten stuck on the sides of the vessel.
Once the cabbage is packed, place the fermentation weights on top and use the pounder to press the weights down until the brine rises to cover the cabbage and the weights. This step is important to ensure the cabbage remains submerged and prevents mold growth.
If you use a water-lock fermentation crock, fill the water channel with just enough water to cover the holes in the lid. Place the lid on top. Be sure to check the water levels periodically during the fermentation period. Keeping water levels optimal ensures the crock is locked while allowing gas to escape from the vessel.
If using mason jars, attach the airlock or pickle pipe to the top of the jar, then secure it with the outer metal ring from the two-piece lid set. This setup works similarly to the water lock method, allowing gases to escape while preventing unwanted particles from entering your ferment.
Ferment on the counter in the coolest part of your kitchen (ideally between 65° F and 72° F), away from direct sunlight for 7–14 days. The longer the sauerkraut sits, the deep the flavor and probiotic strength.
After fermenting the sauerkraut to your liking, transfer the sauerkraut and the brine to mason jars if you’re using a fermentation crock. If you use Mason jars, remove the airlock lids and cover them with an airtight lid.
Enjoy homemade sauerkraut with your favorite salad, grain bowls, or sandwiches.