How To Make Homemade Sauerkraut
Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy. Also, if you’re worried about vegetables tasting bland, you don’t have to worry, not with our vegetable recipes. We have all kinds of ways to help you cook delicious but nutritious veggies. So, go on and explore our vegetable recipes!
Serves:
Ingredients
- 1 large head of cabbage
- 1 tbsp sea salt
- 1 tsp caraway seeds (optional)
- 1-2 bay leaves (optional)
Instructions
-
Remove the outer leaves of the cabbage and set aside.
-
Shred the cabbage finely using a sharp knife or a mandolin.
-
Place the shredded cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage for about 5 minutes until it releases liquid.
-
Transfer the cabbage and its liquid into a clean glass jar or fermentation crock, pressing it down firmly.
-
Place one or two of the reserved outer cabbage leaves on top to keep the shredded cabbage submerged in liquid.
-
Cover the jar loosely with a clean cloth or a fermentation lid.
-
Let the sauerkraut ferment at room temperature for 7-14 days, checking on it daily and pressing it down to release any air bubbles that may form.
-
Once the sauerkraut reaches your desired level of sourness, transfer it to a clean jar or container and store it in the refrigerator. It will continue to ferment, but at a slower pace.
Nutrition
- Calories : 15kcal
- Total Fat : 0g
- Sodium : 697mg
- Total Carbohydrates : 3g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 1g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
