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how to make sauerkraut

Homemade Raw Sauerkraut

There's nothing like the taste of homemade raw sauerkraut. The health benefits alone outweigh the work and the time waiting to make this!
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Prep Time 30 minutes
Fermenting Time 14 days
Total Time 14 days 30 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 Medium Head of Cabbage (I buy organic)
  • 1-3 tbsp Real Pink Salt
  • 1/2 tsp Caraway Seeds

Method
 

  1. Remove the outer leaves from the cabbage and discard all but one.
  2. Chop the cabbage into thin strips and place in a bowl. Add the caraway seeds.
  3. Sprinkle the salt on top and let it rest for five minutes. Use your judgement on the salt. Start slowly with 1 tbsp and see how it tastes. You want it to taste salty but not over salty. If that makes sense haha.
  4. Now, massage the cabbage and salt together. You will quickly start to see the liquid that you will use as your brine.
  5. Fill clean mason jars or you can use a crock. Save about 1-1/2 inch head space at the top.
  6. Pour that brine liquid over the cabbage. Make sure it covers it. If it didn't make quite enough, that's ok. You can just add some extra water.
  7. Next, take that outer cabbage leaf that you saved and place it on top.
  8. If you have a weight, put that on top of the cabbage leaf, making sure none of the sauerkraut is exposed.
  9. Put your lid on and sit on the counter for 7-14 days, depending on how warm your house is.
  10. Store in the refrigerator, up to a year.

Notes

  • You can use a knife, food processor or mandolin to cut the cabbage.
  • Make sure you don't have any air pockets when you have packed all the cabbage in the jar/crock. You can use a knife to go in and out of the jar. 
  • Check the jar after a few days. You should start to see bubbles and that means it's fermenting.
  • If you find mold on top, just scrape that part off, clean your weight and add some more water and put the lid back on. Keep checking on it from time to time.
  • The longer you let the sauerkraut ferment, the more beneficial it will be.  It needs warmth. If you live in a cold climate, I recommend making it in the Spring or Summer.
  • You can basically use any size jar and head of cabbage you want to. I've made mine in both the mason jars and the stoneware crock. They both turn out perfect. If using the crock, I'll transfer the kraut into the mason jars for longer storage.