Sauerkraut, Homemade


Being on the GAPS diet, I have been making quite a bit of homemade sauerkraut. While quality sauerkraut containing beneficial probiotics are available, they are expensive. Making your own is economical, as well as, satisfying. The following recipe is easy to make and tastes great!

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Sauerkraut Recipe

Ingredients

1 medium cabbage

1 Tbsp dill, seed or weed (where to buy spices)

1 Tbsp salt (where to buy REAL salt)

4 Tbsp whey, kefir (where to buy kefir grains) or fermented food starter (where to buy starter)

Procedure

Using a food processor, shred the cabbage and place in a large bowl. Sprinkle salt over the cabbage and stir. Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 – 15 min. This allows the juice to be released from the cabbage.

cabbage shredded  Place the cabbage in a wide mouth mason jar. At this point, mix the whey (kefir) into 1 cup of water and pour over the cabbage.  Mix and press the cabbage down firmly until the juice comes to the top of the cabbage. You may add more water if necessary. The top of the cabbage should be at least 1 inch from the top of the jar. Cover tightly.

I multiply this recipe until I have enough to fill a 1 gallon glass container. I then place a small glass bowl on top of  the cabbage to weight it down and keep it submerged in the juice.

sauerkraut weighted in jar  Finally, I place the lid on the jar and leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.

sauerkraut in jar

The sauerkraut may be eaten immediately or placed in the refrigerator for several weeks. After 7 days, I normally transfer the sauerkraut from the fermentation jar to jars I purchased through my affiliate partner – 1/2 gallon wide-mouth jars with plastic storage lids - and store in the refrigerator. I prefer to leave it for 2 – 4 weeks before eating it since the sauerkraut mellows in taste as it ages. 

Enjoy!

*Recipe adapted from “Nourishing Traditions” by Sally Fallon

Related posts:

Comments

  1. Hi Dina-Marie, I love this sauerkraut recipe. The first batch about a half gallon went pretty fast so the next batch I doubled. I thought it had fermented enough so I divided it up into quart jars and put in the refrigerator. Now as I’ve been eating it, it doesn’t seem to be sour enough or really taste like sauerkraut. Can I take it out of the refrigerator and let it ferment more or would that ruin it totally? Thanks for your help!

    • I have done that, Elaine. Leave it at room temp and watch for bubbles to indicate the fermentation. Then, when they stop, taste it – just be careful to keep it clean!

  2. Can I use red cabbage for this?

  3. I’m excited to try this recipe! Would it work if I used the whey that I separate out of yogurt when I strain it to make Greek yogurt?

  4. Dina-Marie, I am so glad I subscribed to your blog! I really enjoy your posts. I have a question about this recipe: I would love to make my kraut in a big 1 gallon jar like you show us here (I even have the same bowl you do to use as a weight!) You say that you will multiply the above recipe to make enough for the one gallon jar, but I don’t see where you said you multiplied it by how much. I realize with cabbage an exact amount can be hard to call until you start filling up the jar with the cabbage, but can you give me a roundabout number? Do you usually need 4 heads? Six? Ten?

    Thank you so much. I’ve read a ton of kraut recipes, but I’ve never seen it made in a gallon jar like that and it just makes so much more sense!

    • Susan, it is difficult to say exactly how many b/c of the different size heads of cabbage. I normally buy 4 -6 heads and start with 4 (if they are large) – if it is enough, I cook the rest and we eat it as a side. I hope this helps!

  5. Hi! I drink the juice and don’t eat the cabbage. Does anybody know if instead of cutting up more cabbage and making a whole new batch of sauerkraut, can you just refill with new water to make more sauerkraut juice?

  6. Karen white says:

    Can you use probiotics pills opened or I bought inner-echo dairy free probiotic. Cod that be used instead of whey. It is very hard to find unpasteurized milk. Thanks for all your good information. I have not had homaide sour crout and am looking forward to making it. Thanks

    • Karen, I am not sure about the probiotic pills. But I know that you can use the liquid found on top of storebought yogurt as long as it contains active cultures and that works. Many like the idea of wild fermentation where salt is the only inhibitor of bad bacteria and you just let it ferment naturally – I like giving the good bacteria a boost to get going – the idea of throwing out all the shredded cabbage due to bad fermentation is not appealing to me! ;)

Trackbacks

  1. [...] Homemade Sauerkraut Recipe | Dimes2Vines Being on the GAPS diet, I have been making quite a bit of homemade sauerkraut. The following recipe is easy to make and tastes great! « Previous Post [...]

  2. [...] – What Is It? You may have noticed my latest recipe additions – Sauerkraut and Fermented Carrots – are fermented. Being on the GAPS Diet and reading about the health benefits [...]

  3. [...] a short discussion, he decided that adding probiotic foods, such as, sauerkraut, yogurt and kefir, into his diet was [...]

  4. [...] including going grain free, raw milk dairy products (especially kefir and yogurt), probiotic foods (sauerkraut, fermented carrots …) and bone [...]

  5. [...] replaced through a diet which eliminates foods that feed them and adding probiotic foods, such as, homemade sauerkraut, fermented carrots, yogurt and kefir, to the [...]

  6. [...] replaced through a diet which eliminates foods that feed them and adding probiotic foods, such as, homemade sauerkraut, fermented carrots, yogurt and kefir, to the [...]

  7. [...] replaced through a diet which eliminates foods that feed them and adding probiotic foods, such as, homemade sauerkraut, fermented carrots, yogurt and kefir, to the [...]

  8. [...] After you master the above fermented foods, others to try are: Kombucha Yogurt Homemade Sauerkraut [...]

  9. […] Lacto-Fermented Sauerkraut from The Nourishing Gourmet Homemade Sauerkraut photo tutorial from Cultured Palate The BEST Homemade Sauerkraut (with garlic and dill!) from Real Food Eater […]

Speak Your Mind

*