How To Make Raw Sauerkraut 2

Red & Green Sauerkraut

Red & Green Sauerkraut

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)

  1. Remove a few outer layer cabbage leaves (1-3) for later
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. Leave about 1 inch of air space at the top of the jar for the fermentation gases to escape and secure the lid tightly.
  8. Label the jar with the date the jar was closed.  Keep on the counter at room temperature for 3-4 days.
  9. Check the taste of the sauerkraut to make sure it tastes tangy and like sauerkraut, then store it in the fridge (indefinitely).




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2 thoughts on “How To Make Raw Sauerkraut

  • Juni

    This sounds very good and more tasty than other recipes I’ve read. My biggest concern is WHAT IS ROOM TEMPERATURE in all the recipes? I try to economize in the summer and during the day the room is about 83 degrees until I can’t stand it and then use A/C for awhile.

    Will the kraut go bad if it’s on the counter in that temperature? I would think the ferment time is much shorter ; please advise.

    Also what is Jun? a drink or a food?

    • Melissa Cantrelle Post author

      Hi Juni,
      Yes, room temperature varies for everyone based on time of year. The warmer your room, the faster your fermented foods will ferment. If something says room temperature that means don’t put it in the fridge, but don’t put it in an overly warm spot either (like in the sun or on top of the fridge or near the oven).

      As for Jun, it’s a beverage much like Kombucha. The main differences are a different strain of bacteria (you have to get a Jun SCOBY) and it’s brewed with green tea and honey rather than black tea and sugar. The flavor is much smoother and sometimes a bit more alcoholic than Kombucha. It’s definitely worth keeping an eye out for in the more refined raw food circles 🙂