Ingredients
- 3 pounds green cabbage
- 1 tablespoon sea salt
- Optional brine: 1 tablespoon sea salt + 4 cups water
Instructions
- Rinse the cabbage and remove any damaged outer leaves. Cut into quarters, remove the core, and slice into thin strips (about ¼ inch wide).
- Place cabbage in a large bowl and sprinkle with salt. Massage thoroughly with clean hands for 5–8 minutes until it softens and releases liquid.
- Pack the cabbage tightly into a clean glass jar, pressing down to eliminate air pockets. Leave 1–2 inches of space at the top.
- Ensure the cabbage is submerged in its own liquid. If not, add brine (1 tablespoon salt dissolved in 4 cups water) until fully covered.
- Cover the jar with a cloth or loose lid. Store in a dark, room-temperature area. Check daily to ensure the cabbage stays submerged.
- After 5–7 days, taste the sauerkraut. Once it reaches your preferred tanginess, seal the jar and store it in the refrigerator.
Notes
- Always keep cabbage submerged to prevent spoilage.
- Bubbling during fermentation is normal and healthy.
- Use non-iodized salt like sea salt or kosher salt for best results.
- Refrigerated sauerkraut lasts up to 4 months.
- Can be eaten cold or warmed slightly for serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Eastern European
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
