How To Make Easy Homemade Sauerkraut Recipe
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Serves:
Ingredients
- 1 medium head of cabbage
- 1 tablespoon sea salt
Instructions
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Remove any outer leaves from the cabbage and rinse it under cool water.
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Cut the cabbage into quarters and remove the core.
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Thinly slice the cabbage using a sharp knife or a mandoline slicer.
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Place the shredded cabbage in a large bowl and sprinkle with sea salt.
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Massage the salt into the cabbage using your hands, squeezing and kneading it for about 10 minutes. This helps to release the natural juices and break down the cabbage.
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Transfer the cabbage and its juice into a clean glass jar or fermenting crock, pressing down firmly to pack it in tightly.
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Make sure the cabbage is completely submerged in its own juice. If needed, place a clean weight on top to keep the cabbage submerged.
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Cover the jar loosely with a lid or a cloth and let it sit at room temperature for 1-2 weeks, depending on your desired level of fermentation.
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Check the sauerkraut occasionally, pressing it down to release any air bubbles that may form.
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Once the sauerkraut has reached your desired taste, transfer it to the refrigerator to slow down the fermentation process.
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Serve and enjoy your delicious homemade sauerkraut!
Nutrition
- Calories : 25kcal
- Total Fat : 0g
- Sodium : 1370mg
- Total Carbohydrates : 6g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 1g
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