Description
Homemade sauerkraut fermented naturally in its own brine using cabbage, carrots, salt, and spices for a crisp, tangy, probiotic-rich result.
Ingredients
Scale
- 3 1/4 lb green cabbage
- 1/2 lb carrots, grated
- 1 1/2 teaspoons Himalayan salt or fine sea salt
- 4–5 bay leaves
- 1 teaspoon whole black peppercorns
Instructions
- Remove any damaged outer leaves from the cabbage and finely shred it, then place in a large bowl with the grated carrots.
- Sprinkle the salt over the vegetables and add the bay leaves and peppercorns.
- Massage and squeeze the mixture for 5–10 minutes until enough liquid releases to form a natural brine.
- Cover the bowl with cheesecloth, add a weight, and leave in a warm dark place for 3 days.
- Pack the cabbage tightly into a glass jar so the brine completely covers it and place a weight on top.
- Pierce the cabbage once or twice daily for 3 days to release trapped gases, pressing it back under the brine each time.
- Taste the sauerkraut and refrigerate once the desired sourness is reached.
Notes
- Always keep the cabbage fully submerged in brine.
- Use non-iodized salt to avoid fermentation issues.
- Store refrigerated for up to 2 months.
- Longer fermentation results in stronger flavor and more probiotics.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg