30 minutes active prep; 3-4 weeks total
Makes about 1 gallon
- 1 large head of shredded cabbage
- 3 tablespoons pickling salt
- 1 tablespoon caraway seeds
- In a large bowl, mix cabbage the cabbage with 2 tablespoons of salt. Let stand for 10 minutes.
- Massage the cabbage to release juices. About 10 minutes.
- Sprinkle remaining salt on the cabbage as well as caraway seeds.
- Pack cabbage mixture into a large glass food container. Top with a quartered onion to fit inside the container, weighing it down. Cover container with a lid.
- Place in a cool spot overnight on a plate. Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface.
- Let stand for at least 4 weeks total. Then store in airtight container in the refrigerator for up to 6 months.
Have you heard about the benefits of probiotics? These foods contain bacteria that line your digestive tract, supporting your immune system and absorbing nutrients from foods. One of my favorite foods, sauerkraut, is one of the greatest probiotic foods out there! Sauerkraut recipes not only tastes great on organic hot dogs, hamburgers or on their own, but fermented foods are rich in organic acids, which stimulate the growth of good bacteria.
I know you’ll love this homemade sauerkraut recipe. Unlike store-bought options, this version requires just three ingredients for a tasty side that’s packed with nutrients!
Before getting started, it’s important to note that sauerkraut isn’t made to be eaten immediately. The fermenting portion takes time, so you’ll want to plan ahead. With this sauerkraut recipe, I recommend letting it stand for at least four weeks before eating. The good part is, sauerkraut is so easy to make that you can whip up a new batch before finishing the current one, so you’ll always have fresh sauerkraut on hand!
We’ll start with five pounds of shredded cabbage; any type works fine. Mix up the cabbage with the salt and caraway seeds, letting it all stand for 10 minutes.
Next, stuff the cabbage into a large glass food container. Top the container with a quartered onion to weigh it down. This helps pack the cabbage down and keep it in the brine you’re making. Then, cover with a paper towel and seal it with a rubber band.
Place the whole thing in a cool spot overnight and, in the morning, make sure the sauerkraut is totally submerged in liquid. This is how the magic will happen. Cabbage “scum” will form. Don’t worry, this is totally normal. Check on the cabbage every other day, skimming off any that forms on the surface.
Finally, after at least four weeks, your homemade sauerkraut is ready! Store it safely in an airtight container in the refrigerator for up to six months.
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