Follow my easy step-step guide to learn how to make sauerkraut at home with just 2 ingredients.
Prep Time15 minutesmins
Fermenting Time7 daysd
Total Time7 daysd15 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: sauerkraut
Servings: 4
Calories: 45kcal
Ingredients
1.5-2poundsshredded cabbage
1tablespoonkosher salt
Instructions
Place shredded cabbage in a large bowl. Sprinkle salt over. With very clean hands (or using gloves) squeeze and mix cabbage and salt for several minutes, until it decreases in volume and starts producing juices.
1.5-2 pounds shredded cabbage, 1 tablespoon kosher salt
Cover and let it sit for 10 minutes.
Pack the cabbage into a mason jar, pressing down as much as possible. Cover and let it sit for a day.
Check to see if there is enough liquid to cover the cabbage. If so, open the lid and press down until the cabbage is submerged. If not, add a little more water so that there is enough to cover. Press cabbage down to submerge. Cover with lid once more.
For the next week, open the lid in the morning and evening to release pressure and then immediately close it again. After the first week, once per day should be enough.
You can begin testing the flavor of the sauerkraut after one week. Once it reaches your desired depth of flavor it is ready to place in the refrigerator and start eating. Store in the refrigerator for several months. I prefer to leave mine out for two weeks before refrigerating.