For years, I embraced my supposed German roots, devouring sauerkraut with enthusiasm. DNA, however, had other plans—revealing a family tree rooted more in Britain, France, and Scandinavia. Yet, my love for sauerkraut remains steadfast. This time-honored fermentation process turns humble cabbage into a delicious staple, proving that heritage aside, good food is universal.

Homemade German Sauerkraut

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A simple, traditional German sauerkraut recipe that transforms fresh cabbage into a tangy, probiotic-rich delight through natural fermentation. With just salt and a touch of caraway seeds, this homemade kraut develops deep flavor and crunch, perfect for pairing with sausages, sandwiches, or enjoying on its own.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Fermentation Time: 1 week
• Total Time: 1 week 20 minutes
• Yield: 1 quart 1x
• Category: Sides & Sauces

Ingredients

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• 1 head of fresh, crisp cabbage
• 2 tablespoons of salt (more if you’re feeling bold)
• Caraway seeds (because we’re fancy like that)

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Instructions

1. Shred the cabbage as if you’re hosting a miniature cabbage parade.
2. Sprinkle the cabbage with salt like you’re dressing it up for a cabbage ball.
3. Massage the cabbage until it’s as relaxed as a spa-goer in a hot tub (liquid will be released).
4. Add a generous sprinkle of caraway seeds for that extra oomph.
5. Pack the cabbage into a jar like you’re playing cabbage Tetris.
6. Pour the liquid that was released during kneading on top.
7. Let the cabbage sit and ferment like it’s on a relaxing vacation for one to four weeks depending upon how sour you like it. Now you should refrigerate it where it will keep for another 3 to 4 months.

Notes

• Fermentation time can differ from 1 week to 4 weeks