Mixing Bowl
Homemade Sauerkraut Recipe
For the Sauerkraut, you’ll need:
- 1 head of Cabbage (more if you’d like to make a bigger batch)
- Kosher salt (2% of the shredded cabbage’s weight)
And the basic procedure is as follows:
- Shred or slice the cabbage (thickness is your preference)
- Mix the sliced cabbage in a bowl with salt (2% of weight of cabbage) until slightly watery
Example: My cabbage weighed 640 grams, so I used approx. 13 grams of salt
Note: Crush, squeeze and mix the cabbage with the salt until slightly watery (2- to 5-minutes)
- Place in Ball Jar (a little bit at a time) and use Muddler to compress until juice is above cabbage
- Cover cabbage/salt mixture with the fermentation weight(s), or weigh down with pinch bowl
- Cover the jar with the fermentation lid and let set un-refrigerated
- Fermentation takes about 2-weeks – but feel free to taste every few days until the sauerkraut is to your liking.
Like I said, so easy a caveman can do it!
Have fun – and look for my next post in a few weeks to see how my Sauerkraut turned out.
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Sauerkraut: Frequently Asked Questions
What ingredients do I need for homemade sauerkraut?
Just cabbage and kosher salt. Use about 2% salt by the cabbage’s weight (e.g., 640 g cabbage → ~13 g salt). :contentReference[oaicite:0]{index=0}
What basic tools do I need?
A mixing bowl, scale, jar (e.g., Ball jar), fermentation lid, weights (or a small pinch bowl), and a muddler. A mandoline or sharp knife works for slicing. :contentReference[oaicite:1]{index=1}
How do I prep the cabbage?
Shred or slice to your preferred thickness, then massage with the 2% salt until it turns slightly watery (about 2–5 minutes). :contentReference[oaicite:2]{index=2}
How do I pack the jar and keep the cabbage submerged?
Pack cabbage into the jar a little at a time and tamp with a muddler until the brine rises above the cabbage. Add weights (or a pinch bowl) to keep it submerged, then fit the fermentation lid. :contentReference[oaicite:3]{index=3}
How long should I ferment it—and when is it ready?
About two weeks at room temp is typical, but start tasting every few days and stop when the flavor is where you like it. :contentReference[oaicite:4]{index=4}
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