Homemade Sauerkraut
Homemade sauerkraut offers a tangy, crunchy flavor perfect as a condiment or side, suited for those who enjoy fermented foods and simple, natural recipes.
Ingredients
Instructions
- Wash cabbage well and drain.
- Cut cabbage in half and decore.
- Slice cabbage into very thin slices.
- Mix salt with cabbage.
- Pack the salted cabbage very tightly into a 3-gallon stone jar, stomping down as needed.
- Make sure the juice (water) is above the cabbage by at least 1/2 inch.
- Invert a plate on top of the cabbage to weigh it down under water, preventing floatation.
- Cover the jar with a cloth and let stand for 5 days.
- Taste for sourness; if not enough, let sit a couple more days.
- Put the sauerkraut into a large pot and bring to a boil.
- Transfer to glass jars with seals and lids for canning.
Tips & Substitutions
For best results, use fresh, firm heads of cabbage. If you're short on time, consider using a food processor to shred the cabbage quickly. You can also experiment with adding spices like caraway seeds for extra flavor. If you want to reduce salt, try substituting with a lower-sodium option, but be aware it may affect fermentation time. Ensure your jar is properly sterilized to prevent unwanted bacteria.
Serving Suggestions
Homemade sauerkraut is a versatile dish that pairs beautifully with grilled meats like Grilled Chicken Or Turkey Breast or can be enjoyed on a hearty sandwich. Serve it alongside hearty dishes, or use it as a topping for sausages. For a unique twist, try incorporating it into a savory dish like Savory Sauerkraut or a refreshing salad.
Storage & Reheating
Store your homemade sauerkraut in a cool, dark place. Once opened, keep it in the refrigerator for up to 6 months. If you want to reheat sauerkraut, warm it gently on the stove over low heat, adding a splash of water if it seems dry. Avoid boiling to preserve its tangy flavor and crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Sauerkraut contains roughly 60 calories, with 8g protein, 9g carbohydrates, and 1g fat. It is an excellent source of vitamin C (144% of the Daily Value), vitamin A (118% of the Daily Value), and potassium (39% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long does homemade sauerkraut last?
Homemade sauerkraut can last for several months when stored properly in the refrigerator. Once opened, it can remain good for up to 6 months. Always check for off smells or signs of spoilage before consuming.
Can I use other vegetables in my sauerkraut?
Yes, you can experiment by adding other vegetables like carrots or beets to your sauerkraut. Just ensure that the total weight of vegetables remains similar to the original recipe for proper fermentation.
What can I do if my sauerkraut doesn't taste sour enough?
If your sauerkraut is not sour enough for your liking, leave it to ferment for a few more days. Taste it periodically; the flavor will develop over time. Remember that cooler temperatures will slow down fermentation, so consider a warmer spot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).