Once you discover how easy and delicious homemade sauerkraut can be, you’ll never want to settle for store-bought again. Waiting for it to ferment is the hardest part!
- 1 medium cabbage (about 3 pounds)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon caraway seeds, optional
- Prep the cabbage—Remove any wilted outer leaves and shred cabbage into thin strips using a knife or food processor. Place shredded cabbage in a large bowl and sprinkle with salt. Let sit for 10 minutes.
- Massage the cabbage—Squeeze cabbage with hands until it releases liquid and becomes somewhat limp, about 5 to 10 minutes.
- Pack the cabbage—Place handfuls of cabbage into a clean 2-quart jar, occasionally tamping down with a wooden spoon. When all cabbage is in jar, pour in liquid from bowl. If brine doesn’t completely cover cabbage, add a 2% salt water solution (1 teaspoon salt per cup of water) to cover. Weigh cabbage down with glass fermentation weights, a sterilized jar of water, or a folded whole cabbage leaf. Cover jar with a cloth and secure with kitchen twine or a rubber band.
- Ferment to taste—Let jar sit at room temperature and check daily to ensure that cabbage is submerged in liquid. Begin tasting after 3 or 4 days. Once kraut is as sour as you like, remove the weight, place cap on jar, and store in fridge. Sauerkraut should keep at least 2 months—if it lasts that long!
Mix it Up—Caraway seeds are classic, but we also love fennel, coriander seeds, and juniper berries. Or try adding ginger or jalapeños for a spicy kick. Skip the Rinse—There’s no need to wash cabbage before shredding because the helpful bacteria kickstarts the fermentation process.