Easy Fermented Cabbage (Sauerkraut)

Why make this recipe

Making Easy Fermented Cabbage, or sauerkraut, is a rewarding process. It turns simple cabbage into a delicious, tangy side dish packed with probiotics, which are good for your gut health. Plus, it’s a great way to preserve cabbage, allowing you to enjoy its flavor long after it’s harvested. With just a few ingredients and minimal effort, you can create a healthy addition to your meals that enhances both taste and nutrition.

How to make Easy Fermented Cabbage

Ingredients :

• 1 large cabbage (2 lbs)
• 2 cloves garlic (slivered)
• 2 Tbsp sea salt (divided)
• 1 tsp coriander
• 1 tsp mustard seeds
• 1 tsp caraway seeds
• 1 tsp crushed red pepper (optional)
• 3 cups filtered water

Directions :

1. Remove the outer leaves of the cabbage, then wash it thoroughly.
2. Next, chop the cabbage with a sharp knife and add it to a large non-metallic bowl.
3. Add the slivered garlic, spices, and 1 tablespoon of salt. Stir to combine.
4. Let the cabbage sit for at least 15 minutes, then stir once more.
5. Pack the shredded cabbage mixture into 2 sterilized, wide-mouthed 1-quart mason jars (or 4 half-pint jars) using a rubber spatula or non-metallic spoon.
6. Combine 3 cups of water and the remaining 1 tablespoon of salt and stir to dissolve. Pour the saltwater over the cabbage until it reaches the rim of the jar. Loosely cap the jar with a sterilized lid.
7. As the cabbage ferments, it will bubble, so place the jars on a rimmed tray or glass dish to catch any juices. Store the jars somewhere cool (between 65 and 72 degrees F).
8. Every few days, check the jars to see if the water level has fallen below the rim. If it has, top it off with more salt water, using 1 ½ teaspoons of salt for every cup of water. If the cabbage floats, push it back down to keep it submerged.
9. You can ferment the sauerkraut for 1 to 3 weeks, tasting it every few days until you reach your desired flavor and texture.

How to serve Easy Fermented Cabbage

Once your Easy Fermented Cabbage is ready, you can serve it as a side dish with various meals. It’s excellent with sausages, sandwiches, salads, or as a topping on tacos. You can also enjoy it straight from the jar for a healthy snack!

How to store Easy Fermented Cabbage

Store your fermented cabbage in the refrigerator once it has reached the desired taste. Make sure the jars are sealed tightly, and it can last for several months in the fridge. The cooler temperature will slow down the fermentation process, keeping the flavor fresh.

Tips to make Easy Fermented Cabbage

• Ensure your jars and utensils are well sterilized to avoid harmful bacteria.
• If you want a spicier kick, try adding more crushed red pepper or other spices you enjoy.
• Taste your sauerkraut regularly to find the perfect fermentation time for your flavor.

Variation

Try adding other vegetables, like carrots or radishes, to your cabbage for a different taste and texture. You could also experiment with various spices, such as dill or ginger, to create your unique version of sauerkraut.

FAQs

1. How long does sauerkraut last in the fridge?

Sauerkraut can last for several months in the fridge when properly stored in sealed jars.

2. What if my sauerkraut is too salty?

If your sauerkraut tastes too salty, you can rinse it under cold water before serving to reduce the saltiness.

3. Can I use different types of cabbage?

Yes! While green cabbage is traditional, you can experiment with red cabbage or even Napa cabbage for a different flavor and color.

Easy Fermented Cabbage

Learn how to make Easy Fermented Cabbage, a tangy side dish packed with probiotics that enhances your meals and preserves the flavor of cabbage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 2 days d 2 hours hrs 20 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Fermented, German

Calories: 30

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs 1 large cabbage Fresh cabbage for the best results.
• 2 cloves garlic (slivered) Adds flavor to the sauerkraut.
• 2 Tbsp sea salt (divided) Essential for the fermentation process.
• 1 tsp coriander Spice for additional flavor.
• 1 tsp mustard seeds For a zesty taste.
• 1 tsp caraway seeds Traditional sauerkraut spice.
• 1 tsp crushed red pepper (optional) For spice lovers.
• 3 cups filtered water To mix with salt for brine.

Method

 

Preparation

1. Remove the outer leaves of the cabbage, then wash it thoroughly.
2. Chop the cabbage with a sharp knife and add it to a large non-metallic bowl.
3. Add the slivered garlic, spices, and 1 tablespoon of salt. Stir to combine.
4. Let the cabbage sit for at least 15 minutes, then stir once more.

Fermenting

1. Pack the shredded cabbage mixture into 2 sterilized, wide-mouthed 1-quart mason jars (or 4 half-pint jars) using a rubber spatula or non-metallic spoon.
2. Combine 3 cups of water and the remaining 1 tablespoon of salt and stir to dissolve. Pour the saltwater over the cabbage until it reaches the rim of the jar.
3. Loosely cap the jar with a sterilized lid.
4. Place the jars on a rimmed tray or glass dish to catch any juices as the cabbage ferments.
5. Store the jars somewhere cool (between 65 and 72 degrees F).
6. Every few days, check the jars to see if the water level has fallen below the rim and top off with more salt water if necessary.
7. Ferment the sauerkraut for 1 to 3 weeks, tasting every few days until you reach your desired flavor and texture.

Notes

Ensure your jars and utensils are well sterilized to avoid harmful bacteria. If you want a spicier kick, try adding more crushed red pepper or other spices you enjoy. Taste your sauerkraut regularly to find the perfect fermentation time for your flavor.