Hello, welcome! Thank you so much for being here.
Today I’m sharing an easy 2-ingredient sauerkraut recipe that is a great way to introduce more fermented foods into your diet.
I can’t remember ever not loving those sour, fermented, and pickled foods. (Sauerkraut, pickles, peppers, plain Greek yogurt, sourdough.)
Even now, biting into a crisp pickle sounds mouthwateringly delicious.
Lucky for me, these fermented foods bring much more than flavor to the table.
Quick Health Facts
The process of fermenting cabbage imbues the vegetable with probiotics, vitamins, and minerals not necessarily found in raw cabbage. Probiotics aid in the absorption of vitamins and minerals within your intestinal tract and promote healthy digestion. Fostering a healthy gut may also support your immune system. Sauerkraut also contains vitamin C, fiber and iron. I’d encourage you to do your own research on the effects of fermented foods to truly understand their benefits.
Here’s an easy and affordable way to start reaping the benefits of fermented foods.
Common Questions
Do I need fermentation weights and lids?
No, I didn’t use either in this tutorial and my sauerkraut turned out great.
Why is complete immersion of the cabbage important?
We want to ensure that the cabbage is not exposed to oxygen so that mold doesn’t grow in our sauerkraut. Submerging each strand of cabbage in liquid creates that anaerobic environment. If you don’t have enough juice from the combination of your salt and cabbage, top off your sauerkraut with a bit of water.
What is the texture of this sauerkraut?
After two weeks of fermentation, this cabbage is a delightfully tangy, crunchy condiment.
How much sauerkraut does this recipe make?
This recipe creates just over one pint of sauerkraut. This is the perfect amount for my family since I’m the only one who loves to eat sauerkraut. (Trust me, I’m working on that.) I packed my cabbage into a quart mason jar to give it enough room for the liquid levels to rise (see step 6). This recipe is easily doubled or even quadrupled. Just follow the guideline of 1 TBSP of salt for 1 pound of cabbage.
Tools you may need
Large mixing bowl
Measuring cups and spoons
Mandolin (optional)*
Muddler
Jar
Ziplock bag
Ingredients list
Cabbage
Salt**
*I find using a mandolin takes less time than the traditional chopping technique and it gives the sauerkraut the absolute best texture (check out the image of my cabbage flat lay and you’ll see what I mean). You could also use a food processor; however, I find that technique creates too fine of a sauerkraut for me.
**I use fine ground pink salt.
How to make Sauerkraut
Measurements
1/2 head of cabbage (1 pound)
1 TBSP salt
Directions
1. Shred the cabbage to your preferred size with your mandolin or preferred cutting technique.
2. Add cabbage to your mixing bowl and sprinkle salt over it. Massage the salt into the cabbage until you feel the cabbage releasing its juices (about 3-5 minutes).
3. Let the cabbage sit for 10-15 minutes while the salt draws out juice from the cabbage. I’ll usually do another task here like the dishes or folding the laundry.
4. Tightly pack your salted cabbage into your jar. I use a muddler for this, but anything you have that can push down the cabbage will work. Top the jar off with the left over juice from the mixing bowl.
5. It’s important that the cabbage is completely submerged in liquid. To make sure that we don’t have any floating pieces, insert an empty plastic sandwich bag into your jar and slowly fill with water. This will act as a weight to keep your cabbage under the liquid.
6. Allow the cabbage to ferment for 1-2 weeks on the counter. Remove the ziplock bag, cap it, and move it to the fridge when it has reached your preferred level of sourness. As your cabbage ferments, it will produce more juice so the level of liquid will rise in your jar. To avoid a messy situation, if your jar is very full, place it within a large bowl or square dish. When the liquid has reduced back down (typically two weeks) is usually when I store mine in the fridge.
