Homemade Sauerkraut. In fact, homemade sauerkraut is one of the least expensive and easiest ways to add probiotics to our diets! When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason. Old fashioned sauerkraut is made with thinly sliced cabbage and salt.
Homemade sauerkraut, all salty and sour, is brilliantly easy to make at home.
All you need is two simple ingredients: cabbage and salt.
All you need is salt, and cabbage.
You can have Homemade Sauerkraut using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Homemade Sauerkraut
- Prepare 1 head of of cabbage.
- It's 1 tbsp of Kosher/coarse sea salt.
And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut is prepared entirely in a brining crock. How to Make Homemade German Sauerkraut. Homemade Sauerkraut. this link is to an external site that may or may not meet accessibility guidelines.
Homemade Sauerkraut step by step
- Peel off outer leaves and cut the cabbage into 4 sections..
- Slice one section to desired size, rinse with cold water, sprinkle with some salt..
- Mash the cabbage until the water from the cabbage begins to release..
- Put cabbage in an airtight container you will be able to store to ferment, repeating the steps for each section..
- Use a weight to keep the cabbage below the liquid. If necessary add salted water to cover weights..
- Leave for three days at room temperature and then move into cool place for four weeks or more to allow the fermentation..
How to make the easiest homemade sauerkraut. Read full instructions below (with step by step photos) but here they are in a nutshell. Start with shredded cabbage and salt. Homemade sauerkraut is packed with good bacteria. Sauerkraut, like its spicy sibling kimchi, is Sauerkraut is a side dish of finely shredded raw cabbage, fermented through lactic acid bacteria.