Raw Sauerkraut

The tangy aroma of freshly fermented sauerkraut wafts through the kitchen, a delightful reminder that something magical is taking place in a jar. These moments, where simple ingredients transform into something extraordinary, invite you to embrace the age-old practice of fermentation. In just 21 days, you can create your own Raw Sauerkraut at home, a probiotic-rich condiment that pairs beautifully with many dishes and elevates your gut health.

This recipe is perfect for anyone looking to incorporate more ferments into their diet or for those who enjoy the hands-on process of making their own food. It’s a wonderful make-ahead option since it can be stored in the fridge for months after fermentation, allowing you to enjoy it at your convenience.

Why You’ll Love This Recipe

• Fermentation brings out the natural sweetness of cabbage and creates a satisfying crunch.
• It’s extremely simple, requiring just two ingredients and minimal equipment.
• Homemade sauerkraut is fresher and more flavorful than store-bought versions.
• You can customize the fermentation period to achieve your desired tanginess.

What You’ll Need

Gather the following ingredients to craft your Raw Sauerkraut:

For the Cabbage

• 650 grams green cabbage, shredded (approximately 1/2 medium-large cabbage head or 9 cups of shredded cabbage)

For the Salt

• 16 grams sea salt (approximately 2-1/2 teaspoons)

Use unrefined sea salt for the best results.

Substitutions & Swaps

• Kosher salt can replace sea salt.
• Red cabbage for a colorful variation.
• Add spices like caraway seeds for flavor.

How to Make It

Creating your own sauerkraut is a straightforward process that requires just a few steps.

Discard and rinse

Discard outer leaves of the cabbage and rinse the cabbage under running water.

Cut and shred

Cut the cabbage in half, then in quarters and remove the core. Cut the quartered wedges in half, lengthwise creating 8 wedges. Cut thin ribbon-like strips across these wedges, or run the wedges through a food processor using the grater attachment.

Mix and massage

Add 650 grams of shredded cabbage to your bowl, then add 16 grams of unrefined sea salt. Massage the cabbage with your hands until it starts releasing liquid. For a softer sauerkraut, massage vigorously; for a crunchier result, massage just enough to combine the salt.

Pack the jar

Transfer the cabbage and all the released juices to a quart-size jar, packing it in very well. Place your fermentation weight on top, ensuring all shredded cabbage and the weight is fully submerged in the liquid, pushing the weight down if necessary.

Ferment

Set aside at room temperature away from direct sunlight for 21 days or until fermented to your liking. Remember to burp the jar daily during the fermentation phase.

How to Store It

Fridge: Store in the fridge for up to 6 months in a sealed jar.
Freezer: No, it will lose its crunch.
Reheat: Not needed, just enjoy it cold or at room temperature.

Tips for Best Results

• Ensure your jar is clean to prevent unwanted bacteria.
• Use a fermentation weight to keep the cabbage submerged.
• Taste starting around the two-week mark to monitor fermentation progress.

Serving Suggestions

• Serve as a tangy topping on sandwiches or burgers.
• Pair with sausage and potatoes for a comforting meal.
• Add to salads for extra crunch and flavor.