Name: Homemade German Sauerkraut
Prep time: 168 h 20 min
Total time: 168 h 20 min
Ingredients: 1 head of fresh, crisp cabbage; 2 tablespoons of salt (more if you’re feeling bold); Caraway seeds (because we’re fancy like that)

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

Scale

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

Shred the cabbage as if you’re hosting a miniature cabbage parade.
Sprinkle the cabbage with salt like you’re dressing it up for a cabbage ball.
Massage the cabbage until it’s as relaxed as a spa-goer in a hot tub (liquid will be released).
Add a generous sprinkle of caraway seeds for that extra oomph.
Pack the cabbage into a jar like you’re playing cabbage Tetris.
Pour the liquid that was released during kneading on top.
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

Find it online: https://foodgardening.mequoda.com/recipe/homemade-german-sauerkraut/