Easy Homemade Sauerkraut recipe

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Ingredients

5 pounds cabbage, thinly sliced
1 onion, thinly sliced
3 tablespoons sea salt
3 cloves garlic, minced, or more to taste
water to cover

Nutrition Info

28 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 0.1 g
fiber: 2.5 g
protein: 1.3 g
saturatedFat: : -
servingSize: -
sodium: 677.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.

  2. Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.

  3. Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Recipe Yield

3 pounds of sauerkraut

Recipe Note

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

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