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Traditional German Sauerkraut

This traditional German sauerkraut recipe is packed with probiotics and adds a crunchy, tart flavor to various dishes, making it a must-have staple in any kitchen.
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Prep Time 20 minutes
Total Time 42 days
Servings: 10 servings
Course: Side Dish
Cuisine: German
Calories: 27
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large green cabbage core removed; fresh cabbage yields the best flavor
  • 3 tablespoons sea salt helps with fermentation and enhances flavor
  • 1 tablespoon caraway seeds optional; adds aromatic flavor
  • 1-2 pieces carrots, grated optional; for added sweetness and color

Method
 

Preparation
  1. Remove the core from the cabbage and shred it finely using a sharp knife or mandoline.
  2. In a large bowl, combine the shredded cabbage with the sea salt and let it rest for about 15 minutes.
  3. Massage the cabbage with your hands for about 5-10 minutes until it becomes softer and releases more liquid.
  4. If using, add the grated carrots and caraway seeds, mixing well.
  5. Pack the cabbage mixture tightly into a clean, sterilized container, pressing down to eliminate air pockets.
  6. Cover the container loosely with a cloth or a lid that allows gases to escape.
  7. Place it in a cool, dark area for 1 to 4 weeks. Taste occasionally until it reaches your desired sourness.
  8. Once fermented, transfer the sauerkraut to the refrigerator or can it for longer storage.

Notes

Ensure all utensils and containers are clean to avoid unwanted bacteria. Use a weight to keep the cabbage submerged in brine. If mold develops during fermentation, simply remove it as the sauerkraut underneath will still be good. Taste it halfway through to determine if you'd like more fermentation time.