Homemade Sauerkraut
Sauerkraut is a fermented food made from cabbage, salt, and sometimes other ingredients. The fermentation process transforms the natural sugars in the cabbage into lactic acid, giving sauerkraut its tangy and sour taste.
Servings 8
Calories 20kcal
Ingredients
- 1 unit of red or green cabbage 1.5 kg
- 2 tablespoons of coarse salt
- 6 allspice berries
Instructions
- Rinse the cabbage with cold water and pat it dry.
- Slice the cabbage into thin strips. If you'd like, you can add other ingredients at this stage, like carrots, garlic, or spices.
- Sprinkle the salt and allspice berries over the cabbage.
- Massage the cabbage with your hands to evenly distribute the salt and help the cabbage release its water.
- Place the cabbage in a large glass or ceramic container. Press the cabbage down firmly to remove any air pockets. Place a weight on top of the cabbage to ensure it's completely submerged in its own juice.
- Leave the container in a cool, dark place for 1-4 weeks.
- Taste the sauerkraut regularly to determine when it has reached your desired flavor.
- Once it has the flavor you like, store it in the refrigerator.