Making your own sauerkraut is one of the easiest things to do and much more economical than buying Bubbie’s sauerkraut (my favorite) from the store.
Sauerkraut is an excellent source for probiotics and one of my go-to foods when I crave cheese. It’s tangy like cheese, more probiotic than cheese, and tastes particularly excellent on salads and mixed with avocados.
Here’s the process I use to make my own which I got from this delightful video by Lauren Amerson (ShaktiGoddess1 on youtube):
Raw Sauerkraut Recipe
1 head cabbage (green or red)
2 Tbsp SunFire Salt
1 Tbsp Caraway Seeds (optional – I prefer my sauerkraut without this rye flavor)
Leftover brine if you have it (from your last batch or from a store-bought Bubbie’s sauerkraut)
- Remove a few outer layer cabbage leaves (1-3) for later
- Cut the core out of the cabbage and then shred cabbage with food processor or knife (smaller pieces are better for fermenting faster and getting more water out for the brine)
- Put shredded cabbage in a large bowl and add salt (and optionally the caraway) and massage it in with your hands. Let this sit for 30-60 min until the cabbage wilts.
- Massage the cabbage again, squeezing so that even more liquid is released. Massage for probably 5-10 minutes until the cabbage is very wilted and there’s enough liquid to cover the top of the cabbage.
- Transfer the cabbage and then the resulting liquid (brine) into a quart size mason jar. (depending on the size of the cabbage head you may require more than one quart size jar). Press down on the cabbage so the brine rises to the top and there are no air bubbles.
- Add a piece of the outer layer cabbage leaf to the top and press down so that the brine is above it. This keeps the shredded pieces below the brine level. (optional: add a weight on top of the cabbage leaf to make sure it all stays below the liquid)
- Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.
- Label the jar with the date the jar was closed. Keep on the counter at room temperature for 3-4 days.
- Check the taste of the sauerkraut to make sure it tastes tangy and like sauerkraut, then store it in the fridge (indefinitely).