Sauerkraut Recipe from Scratch
Full of healthy bacteria that support your intestinal flora and boost the immune system, basic sauerkraut is just cabbage and salt. You only have about 30 minutes of hands-on work then nature will do its thing.
Like most homemade foods, sauerkraut can be made in a lot of different ways with all sorts of custom variations tailored to your taste. Once you’ve mastered the classic recipe, why not experiment with new flavor combos?
But whether you add a touch of spice to your homemade sauerkraut or keep it simple, its health benefits are no joke! Just two tablespoons of kraut contains more benefits than a probiotic pill! Not to mention the vitamins, fiber and minerals that help with digestion and promote a healthier immune system, heart, and stronger bones.
Something else to consider is how economical it is to make sauerkraut at home. If it’s something you consume regularly - and you really should - you can save some major bucks! Another benefit is that, by making it yourself, you can have total control of the taste. Tasting it as it ferments lets you find your ideal level of “sourness” and texture.
Just bear in mind that in order to enjoy the amazing health benefits and probiotics of sauerkraut, it needs to be raw. Unfortunately, many store-bought varieties are canned or cooked, which kills off a lot of the good bacteria and enzymes due to the heat. Another point for homemade!
Prep time: 30 minutes
Fermentation duration: 10 days to 4 weeks (depending on preference)
Serves: Depending on the size and weight of the cabbage, this typically serves approximately 8-12 when used as a side or in dishes.
What you’ll need:
You don’t need any special equipment to make sauerkraut. All you need is
- A large glass jar
- Something to weigh down the cabbage that’s similar in size to the diameter of your jar
Instructions
10 stepsRecipe Notes
Tips and Tricks
Recipe variations
There are many variations of sauerkraut you can try out. Adding just one or two spices can completely alter the flavor profile, and create a fun, new sauerkraut base. Common additions are caraway seeds, dill seeds, or celery seeds.
Check for mold
If there is exposed cabbage at the top of the jar, it will probably turn brown. Just scrape it off and you’ll be fine. However, if at some point you notice mold or a rancid smell, it’s best to throw it away.
Choose a good quality salt
Salt is an important ingredient in sauerkraut because it increases shelf life, and enhances texture, and flavor. Most importantly, it also prevents the growth of bad bacteria, fungi, and molds.
How much salt you use can vary according to personal taste, but we recommend 1 1/2 to 2 teaspoons of salt per pound of cabbage.
Avoid iodized salt which can inhibit the growth of the good bacteria we want in the final product. Stick to high quality sea salt or kosher salt instead.
Consider an air lock
You definitely don’t need any fancy equipment to make sauerkraut at home. However, making sure the cabbage is completely submerged underneath the brine is a crucial step. So if you’re new to fermenting and want to avoid the hassle of having to “burp” the jar daily to allow the gasses to escape, an airlock makes the whole process pretty much fool-proof.
Does sauerkraut go bad?
Eventually, yes. Refrigerated, sauerkraut, should stay good for up to six months after opening. It will still continue to ferment in the fridge, though at a much slower pace. It’s important to seal it after each use because if new bacteria come in contact with it, it can immediately go bad.
Can you freeze sauerkraut?
Yes, sauerkraut is technically freezer safe, but the extreme temperature will kill the probiotic nutrients. So if your goal is to enjoy some of the amazing benefits of the probiotics, it’s best to just eat it raw and unfrozen. However, if you have more than you can consume or need to freeze it for whatever reasons, you will still get lots of the benefits of its vitamins and fiber.
Serving suggestions
Eating your sauerkraut fresh from the fridge is the best way to guarantee you’ll get all the goodness packed in there. However, don’t be afraid to cook with it from time to time - even if it kills the bacteria, you’ll still be getting a great source of vitamins and nutrients!
Sauerkraut can be added to soups and stews, served with sausages, paired with smoked fish, or used to elevate a simple grilled cheese!
