Quick Homemade Sauerkraut {only 2 Ingredients}
This homemade sauerkraut recipe is the easiest and cheapest way to get in a serving of fermented food! It is made with only 2 ingredients and is fresh, tangy and perfectly salted! This sauerkraut is perfect as a side addition to any meal, in sandwiches, on avocado toast and so much more!
Ingredients
- 1 large Head of Cabbage any color, I used green
- 2% of the cabbages' weight in salt or roughly 2 tbsp, see instructions
Instructions
- Peel off the first two layers of your cabbage to limit dirt contamination and pesticides! Then slice your cabbage into quarters, remove the core then slice it up as thinly as possible.
- Transfer your sliced cabbage to a large bowl and measure its' weight using a kitchen scale. This is how you determine how much salt to add. You need 2% of the cabbages' weight in salt so if your cabbage weighs 1000g, multiply1000g x 0.02 = 20g - you would need 20g of salt.
- If you do not have a scale start by adding 2 tbsp of salt per head of cabbage. See how the saltiness is for you once the batch has fermented and adjust for next time! It will vary since all heads of cabbage are different sizes.
- Measure out the salt in a small bowl then add it on top of the cabbage.
- Massage your cabbage/salt mixture for about 5-10 minutes, until the cabbage has wilted and the juices have been released.
- Add the massaged cabbage to a large jar, ensuring there is enough space for some expansion. Since fermentation creates gases the cabbage will rise slightly, so make sure the container is not too small!
- Push the cabbage down with your hands and make sure to add in all of the liquid from the cabbage! This is the brine that will ferment the cabbage! Next, place a piece of plastic wrap on top of the cabbage and place a small object on top of that to weigh it down. I use a small lid from a small jar as a weight.
- Let your cabbage sit on a shelf in a cool, dark place to ferment! You can ferment it up to 3 weeks, or as little as 3-4 days. It just depends on how you like your sauerkraut to taste.
- Make sure to burp your jar daily so that it does not explode! This lets out some of the gas created during the fermentation process. Simply open the lid to let the gas escape. Alternatively you can use a fermenting jar!
- Once your sauerkraut is fermented to your taste (I like mine after 2 weeks of fermentation) store it in the fridge for up to 6 months! No need to burp once the sauerkraut is in the fridge.
Nutrition
Serving: 1serveCalories: 16kcalCarbohydrates: 3.6gProtein: 0.8gFat: 0.1gSodium: 718.6mgPotassium: 106.2mgFiber: 1.4gSugar: 2gVitamin A: 61.2IUVitamin C: 22.8mgCalcium: 25.4mgIron: 0.3mg
Tried this recipe?Let us know how it was!