Classic Homemade Sauerkraut

Classic Homemade Sauerkraut

🧂 Ingredients

• 1 medium head green cabbage (about 2 lbs / 900 g)

• 1 to 1½ tablespoons fine sea salt or kosher salt (non-iodized)

• Optional flavor additions: 1 teaspoon caraway seeds, ½ teaspoon juniper berries, 1 small grated carrot or apple

🔧 Equipment

• Large mixing bowl

• A clean glass jar or crock (1- to 2-quart or half-gallon)

• Tamper, rolling pin, or wooden pounder

• Weight or smaller jar or fermenting weight to keep cabbage submerged

• Cloth and rubber band or airlock lid (for covering)

🥬 Instructions

1. Prepare the cabbage
   Remove outer leaves and core the cabbage. Slice into thin shreds (about 1/8 inch / 3 mm).

2. Salt and massage
   Place cabbage in a large bowl, sprinkle with salt, and toss. Let sit 10–20 minutes until it begins to wilt and release moisture. Then, massage (squeeze and press) with your hands or a pounder for several minutes until more liquid is drawn out.

3. Pack into jar & weight
   Transfer cabbage and its juice into your fermenting jar in batches, pressing down firmly to remove air pockets. The goal is for the cabbage to sit fully submerged in brine. Leave ~1–2 inches (2–5 cm) headspace at top.
   If needed, top up with a simple salt brine (e.g. dissolve 1 tsp salt in 1 cup water) to cover fully.

4. Add flavors (optional)
   Tuck in caraway seeds, juniper berries, or grated carrot/apple among the cabbage if using. These add aroma and gentle complexity.

5. Cover & ferment
   Cover the jar loosely (cloth + rubber band) or use an airlock lid to allow gas to escape. Place in a cool, dark place (ideally 65–70 °F or 18–21 °C).

6. Fermentation & tasting
   Bubble activity should begin within 1–3 days. Starting on day 4, taste daily. Depending on your climate and preference, fermentation usually takes 7–14 days (sometimes longer) until the texture and tang suit your taste.

7. Finish & store
   Once it's fermented to your liking, seal with a regular lid and move to the fridge or a cool cellar to slow fermentation. It will keep for months when stored cold.

Tips

• Use non-iodized salt (iodine can inhibit fermentation).

• Always keep cabbage submerged under brine — exposure to air invites mold.

• If foam or harmless scum forms, skim it off; if colors go odd or smell off, discard.

• The longer it ferments (within reason), the tangier it becomes.

• Adding caraway, juniper, or apple is optional but common in many authentic recipes.