How to Make Homemade Sauerkraut | Only 2 ingredients needed!
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Published 2023-08-29
PRINT the recipe: bit.ly/3Eg6dkZ
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Skip ahead:
00:00 Intro
01:49 Preparing the cabbage
03:35 Seasoning the cabbage
04:41 Massaging the cabbage
06:25 Packing the jars
08:44 Detailing daily instructions
10:25 Tasting the sauerkraut
INGREDIENTS
- 2 lbs organic cabbage shredded
- 1 tbsp kosher salt
INSTRUCTIONS
- Clean the cabbage. Remove any large outer leaves with thick ribs and set them aside. Use a kraut cutter, mandolin, or sharp knife to slice the cabbage. The cabbage can be sliced up to 1/4-inch thick or smaller.
- In a large bowl, combine the shredded cabbage and kosher salt. Toss the two ingredients together and gently massage the salt into the cabbage. Allow the cabbage and salt to rest until juice begins to collect in the bottom of the bowl, about 4-6 minutes.
- Pack the cabbage into a quart jar, slightly pressing to cover it with its own liquid. Pour any remaining liquid in the bowl over the packed cabbage. The cabbage needs to stay below liquid at all times during fermentation. Cut a piece of the reserved cabbage outer leaf into a smaller size that fits into the quart jar. Press the outer leaf onto the shredded cabbage and use it as a weight to keep the cabbage below the liquid.
- Put a lid on the jar and place it in a spot out of direct sunlight. Once a day, remove the lid to allow the collected gas to escape. Begin to taste the sauerkraut after 2-3 days. Let the sauerkraut sit for up to 9 days until it achieves the desired sour flavor. Once finished, remove the top piece of cabbage and store the sauerkraut in the refrigerator to stop the fermentation process.
#fermentation #sauerkraut #sauerkrautrecipe #recipe #summer #cabbage
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All Comments (21)
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You can print the recipe here: www.wyseguide.com/homemade-sauerkraut/
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My husband comes from a european background, and when he was a kid, it was a tradition for his family to make a big batch of sauerkraut. To this day, we still have the cabbage shredder his grandparents used, and we will be passing it down to our children along with that tradition.
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Who knew sauerkraut was so easy to make?! I'm gonna give this recipe a whirl-thank you Kaleb:)
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I still have my great grandmas wooden kraut board. So very special to have these pieces from our family.
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Seriously, that is the most beautiful head of cabbage I have ever seen! Story time: I am Romanian I an and my family has been making sauerkraut since the old country. Our Christmas dinner traditionally is stuffed cabbage. However, preparation of that meal starts in November when homemade sauerkraut and soured cabbage leaves are "put up" in crocks. Dill and savory is added in little cheesecloth pkgs. for flavor. By Christmas the cabbage leaves and sauerkraut is sour enough for us to use. The cabbage rolls are placed in the pot with the sauerkraut on top. This is cooked Christmas Eve for the next day. To my family, it is not Christmas eve until the aroma of stuffed cabbage fills the house! I've had this every year since I was a child. My mother taught me how to make it and I make it now since my parents have been gone. I think of them and my grandparents and ask them to guide my hands when I prepare this dish. I know they are with us when we have our Christmas dinner and I am so honored to carry on the tradition...
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Finally a simple sauerkraut recipe that I'm confident of making. Seen too many recipes in the past, but I'm always afraid it will turn bad instead of ferment. Don't want to get killed from eating bad sauerkraut😅
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We have 4 yummy jars of saurkraut in the fridge. I love making it. Thanks
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If one is following any kind of Ayurveda habits this recipe is worth gold! Thank you for making this so accessible.
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I bet that, that Kraut cutter would work on zucchini and carrots as well.
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Kaleb thanks so much for sharing a big part of yourself with us! I have tried so many of your recipes and instructions and they are great ❤
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OMG I'll be doing this this weekend! It will be great with my pork butt that I'm slow cooking. Thanks for sharing!
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Love this video! Grew up having sauerkraut, but never made it. Wonder if my great grandmother did, but do not know(both great grandparents were German, grateful for many German recipes we did have growing up). Just found homemade sauerkraut at a store that was homemade with caraway seeds, it was awesome. ❤
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Thank you so much...other channels take too long and make it over complicated!
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You have the MOST interesting shows. Thanks for a great one...who knew it was so easy.
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I grew cabbage a few years ago, each one weighed over 20 pounds. Very dense and delicious.
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Thank you for this!
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I used to make this when my kids were young and I used this exact method! I’m so excited to make some now.
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Wow thank you for this !
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I love, love your videos!
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Love this. Thank you so much.
