Homemade Sauerkraut Recipe
Description: If you’ve only ever tasted store-bought sauerkraut, get ready to have your taste buds awakened with this homemade version. Once you try this recipe, you’ll be hooked for life. Homemade sauerkraut is incomparably better than anything you can buy off the shelf. It’s crunchy, tangy, and bursting with flavor!
- Recipe Category: Vegetable
- Keywords: Low Protein, Low Cholesterol, Healthy, < 60 Mins, Canning, Easy
- Rating: ⭐⭐⭐⭐ (4/5) from 11 Reviews
- Calories: 120.6 per serving
- Fat Content: 0.5g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 9516mg
- Carbohydrate Content: 26.4g
- Fiber Content: 11.3g
- Sugar Content: 14.5g
- Protein Content: 5.8g
- Servings: Approximately 12 Quarts
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cabbage |
| 1 | Salt |
| 1 | Vinegar |
| 6 | Water |
Instructions:
- Prepare Ingredients:
- Begin by gathering your ingredients: cabbage, salt, vinegar, and water.
- Heat Liquid Mixture:
- In a large pot, combine water, salt, and vinegar. Heat the mixture over medium heat until it starts to simmer. This will create the brine for fermenting the cabbage.
- Shred the Cabbage:
- While the liquid mixture is heating, shred the cabbage. You can do this using a sharp knife or a mandoline slicer. Aim for thin, uniform slices.
- Pack the Jars:
- Take your clean, sterilized jars and pack them tightly with the shredded cabbage. Press down firmly to remove any air pockets.
- Pour the Brine:
- Once the liquid mixture is heated through and the salt has dissolved, carefully pour it over the cabbage in the jars. Ensure that the cabbage is fully submerged in the brine.
- Remove Air Bubbles:
- Use a clean utensil to gently press down on the cabbage in the jars, releasing any trapped air bubbles. This step is crucial for successful fermentation.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any excess brine. Place the lids on the jars and tighten them securely.
- Fermentation Process:
- Store the jars in a cool, dark place for fermentation. A garage or cellar works well for this. Avoid direct sunlight, as it can affect the fermentation process. It will take approximately 1 1/2 to 2 months for the sauerkraut to fully ferment.
- Patience is Key:
- During the fermentation period, check the jars periodically for any signs of mold or spoilage. If you notice any, discard the affected batch. Otherwise, resist the temptation to open the jars too soon. Good things come to those who wait!
- Enjoy Your Homemade Sauerkraut:
- Once the fermentation process is complete, your homemade sauerkraut is ready to enjoy! Serve it as a tasty condiment, add it to sandwiches or salads, or simply enjoy it straight from the jar. The possibilities are endless!
Making homemade sauerkraut is a rewarding experience that yields delicious results. With just a few simple ingredients and a bit of patience, you can create a flavorful and nutritious condiment that will elevate any meal. So why wait? Start fermenting your own sauerkraut today and savor the taste of homemade goodness! 🥬🥒👩🍳
