Sauerkraut
This homemade sauerkraut recipe has been passed down through our family for over 350 years. It’s a tried-and-true, multigenerational tradition—simple, delicious, and perfect every time.Salt Calculation:To ensure proper fermentation, use 2% kosher salt by weight. Weigh your sliced cabbage in grams, then multiply that number by 0.02. The result is the amount of kosher salt (in grams) to add to your cabbage.Example:If you have 1000 grams of sliced cabbage: 1000 × 0.02 = 20 grams of kosher salt
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Equipment
- 4 Wide Mouth Mason jars and lids – Ball Wide Mouth Clear Glass Canning Quart 32 Oz Mason Jars with Lids
- 4 Pickling tops for Mason Jars – Masontops Pickle Pipes – Waterless Airlock Fermentation Lids – Wide Mouth Mason Jar Fermenter Cap – Premium Silicone Top
- 4 Weights – 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars
- 1 Kraut Cutter/Cabbage Cutter (or simply use a chef's knife)
Ingredients
- 2 heads cabbage shredded
- 2 % kosher salt
Instructions
- Shred both heads of lettuce, either using a Kraut Cutter or a chef's knife. Keep the slices thin.
- Put the shredded cabbage into the largest bowl or clean container that you have.
- 2% salt calculation: Weight of sliced cabbage in grams x .02 = the weight of kosher salt to add for fermentation.
- Pour salt over shredded cabbage
- Mix with your hands until the liquid releases – about 15 minutes.
- Put in container and muddle so all cabbage is below liquid.
- Put weight on top of cabbage, cover with air releasing cover. Pickling jars work very well.
- Leave at room temperature for at least 10 days. Over 90 days is best.
- You can leave it at room temperature or store it in the fridge. I leave it on my counter.
Notes
Some people add caraway seeds, but don’t tell my grandmother!
Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 562mgPotassium: 121mgFiber: 2gSugar: 2gVitamin A: 69IUVitamin C: 26mgVitamin E: 0.1mgCalcium: 29mgIron: 0.3mgZinc: 0.1mg
Tried this recipe?Let us know how it was!
