How to Make Homemade Sauerkraut

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When you have cabbage, why not make sauerkraut? If you have never tried making Homemade sauerkraut, you are going to absolutely love this recipe. You may never go back to buying store-bought varieties.

This homemade sauerkraut recipe is crisp, sweet cabbage softens and ferments into tangy, flavorful sauerkraut, rich in probiotics and vitamins. It’s not just delicious—it’s also great for digestion and immune support. Whether you serve it as a garnish for duck, goose, or sausage, toss it in a salad, or enjoy it on its own, sauerkraut adds a unique touch. You can even add it to your soups and stews as a key ingredient (they do this a lot in many central European countries.

To start, try making a small batch—once you taste it, you’ll want to make more. The classic version only requires salt and perhaps some aromatic spices like cumin or cloves, but you can get creative. We took it up a notch by adding grated carrots, tart apples, and cranberries for extra flavor and health benefits.

When choosing cabbage, opt for dense heads with thin, white, crispy leaves. Use regular table salt; iodized or sea salt won’t work as well. Depending on the temperature in your kitchen, your sauerkraut will be ready in 3-6 days.

Ingredients:

• 2 pounds of cabbage
• 1/3 carrot
• 1/3 apple
• 1 tbsp. dried or fresh cranberries
• 3 peas of allspice
• 2-3 clove buds
• 1 bay leaf
• 2 disks of lemon
• 2 tsp. salt
• 1 tsp sugar (optional)

Instructions on Fermented Sauerkraut Recipe

1. Thinly slice the cabbage using a sharp knife or shredder for best results.

1. Peel the carrots and grate them.

1. In a large bowl, combine the shredded cabbage and grated carrots. Add salt and sugar, then use your hands to squeeze and knead the cabbage until it releases its juice.

1. Core and slice the apple.
2. In a clean, 1-liter jar, layer the cabbage mixture with cranberries, apple slices, and your choice of spices. Press down firmly to ensure the cabbage is submerged in its own juice.

1. Place a lemon slice on top to act as a weight and add flavor. Cover the jar with gauze and leave it at room temperature in your kitchen.

1. Each day, pierce the cabbage in several spots with a stick (such as a sushi stick) to release trapped air.
2. On the fourth day, taste the sauerkraut. If it’s not tangy enough, let it ferment for another 1-2 days. Once it’s ready, transfer the jar to the refrigerator to stop fermentation.

That should do the trick.

Sauerkraut is a fermented product and will keep for about two (2) months in the refrigerator.

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How to Serve

Serve it as a salad with greens sautéed in vegetable oil, stuff it into geese, sprinkle it on bruschetta or add it to a stew.