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Easy Homemade Sauerkraut

Easy Homemade Sauerkraut

Cost $5, save $10

Source: Recommended by CookPal

  • 40,320 Min
  • 24 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥬 5 pounds cabbage, thinly sliced
    • 🧅 1 onion, thinly sliced

  • Seasonings

    • 🧂 3 tablespoons sea salt
    • 🧄 3 cloves garlic, minced, or more to taste

  • Miscellaneous

    • 💧 Water to cover

STEPS

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 produce its own brine as the salt draws out water from the cabbage.

2

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

3

Allow cabbage to ferment in a cool, dry place for 1 to 4 weeks, depending on your tangy flavor preference. Ensure the fermentation temperature remains under 70°F (21°C).

NUTRIENTS

Per 1 serving

🔥

28

Calories

  • 1
    Protein
  • 7
    Carbs
  • 0
    Fats

💡 Ensure all utensils and containers are thoroughly cleaned to prevent contamination.Taste the sauerkraut every few days during fermentation to find your preferred tanginess.If you notice mold forming on the surface, scrape it off carefully and ensure the rest of the cabbage remains submerged.Fermenting in cooler temperatures will slow the process, prolonging shelf life and flavor complexity.Store the finished sauerkraut in the refrigerator or freezer to stop fermentation.