Homemade Sauerkraut Recipe
Description:
Indulge in the delightful flavors of homemade sauerkraut with this easy-to-follow recipe from lovewithrecipes.com. This tangy and crunchy dish is not only delicious but also packs a punch of health benefits.
Recipe Category: Vegetable 🥦
Keywords: Low Protein, Low Cholesterol, Healthy, < 15 Mins, Easy 🌱
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green cabbage | 6-8 heads |
| Kosher salt | 3/4 cup |
| Pickling salt | As needed |
Nutritional Information (per serving):
- Calories: 217.9
- Fat Content: 1.1g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 14310.1mg
- Carbohydrate Content: 50.7g
- Fiber Content: 20.9g
- Sugar Content: 32.5g
- Protein Content: 13.1g
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
Review Count: 2 reviews
Recipe Yield: 6-8 quarts
Recipe Instructions:
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Preparation: Start by thoroughly washing the cabbage, ensuring to remove any bruised or damaged leaves that you come across. Once cleaned, quarter the cabbage and cut away the core, discarding it. Using a food processor, mandoline, or a knife, finely shred the cabbage into uniform pieces.
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Salting the Cabbage: In a large plastic tub, place half of the shredded cabbage and sprinkle half of the kosher salt over it. Now, it’s time to get your hands in there and massage the cabbage with the salt. Allow the cabbage to sit for 5-10 minutes, during which juices will naturally start to release. Transfer this salted cabbage into your fermenting tub.
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Repeat Process: Repeat the salting process with the remaining half of the cabbage and salt. Ensure that all the cabbage is evenly coated with salt and that the juices cover the cabbage to prevent spoilage.
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Prepare Additional Brine (if needed): In case the cabbage is not fully submerged in its own juices, prepare some additional brine by mixing 4 tablespoons of salt with 2 quarts of water. Pour this brine over the cabbage until it’s just covered.
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Fermentation: Keep the cabbage submerged during the fermentation process. Securely cover the tub with plastic wrap, followed by a clean towel to prevent any contamination. Place the tub in a room with a temperature ranging from 65-75 degrees Fahrenheit and let it ferment undisturbed for at least 3 weeks.
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Check for Fermentation: After 3 weeks, remove the towel and plastic wrap. Check for any bubbles of CO2 gas in the brine by gently tapping the tub. If bubbles are present, cover the tub again and recheck after 2-3 days.
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Final Touch: Once fermentation is complete, your sauerkraut should have a clean appearance with no white spots or unpleasant odors. The texture should be firm. Pack the finished sauerkraut into clean jars and store them in the refrigerator. Your homemade sauerkraut will stay fresh for up to 6 months.
Enjoy your homemade sauerkraut as a tangy side dish or as a flavorful addition to sandwiches and salads! 🥬🌟
