Have you ever made sauerkraut yourself? Well, this gut-healthy staple is a must in any kitchen because it is so easy and is considered a superfood! Sauerkraut is full of many vitamins and minerals including folate, vitamin B6, riboflavin, thiamin, and vitamin K. I can go on and on of the health benefits of this fermented cabbage, but I think I will bore you, so let’s get to the ‘how?’!
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Materials Necessary to Make Sauerkraut
- large bowl
- shredder for carrot
- sharp knife or something like this for the cabbage
- plate that fits in bowl
- clean rock or milk jug filled with water (needed for pressing)
- jar to store sauerkraut
There are lot of fancy materials and jars you can find if you want to make it easy and convenient although I want to show you it’s not necessary! All I use is a plate and a rock I found in my backyard to press the cabbage and let it ferment. So easy! Or you could even fill an empty milk jug with water and place that over a clean plate.
Ingredients
- 2 cabbages
- 1 carrot
- 2 Tbsp salt
Instructions
First, peel the carrot and chop the two cabbages into thin pieces into a large bowl as seen below.
Next, season it with salt and mash it with a masher or by hand.
Place a clean plate on top of the shredded and chopped ingredients.
Then, put either a clean rock or a milk jug filled with water as a press.
Then let it sit on your countertop for 3-4 days. It should get liquid on top and start foaming. That is good, it means that it is fermenting. Depending on the temperature of your home, it will ferment longer if it’s cold and quicker if its warm.
Lastly, put the fermented sauerkraut into jars!
How Long Should It Stand?
Sauerkraut needs to ferment for 3-4 days. I like to check up on it on day 3 and try it to see if it is fermented enough. In the summer, it can take as short as 2 days if you live in a hot climate and depending on where you leave it. In the winter, it takes about 4-5 days for me.
Where Should I Place the Sauerkraut to Ferment?
As a child, I remember my mom always leaving the sauerkraut to ferment in her laundry room. We often had guests stop by without warning, so I’m guessing she didn’t like her kitchen smelling like fart while it fermented, so she either had it in the garage or laundry room.
If you have enough space on your kitchen countertops, leaving it out of the way in a corner somewhere should be just fine!
Why Does it Smell?
Because cabbage gives off a smell when fermenting, it could smell like someone cut the cheese. That is totally normal and is part of the process! It will be delicious in the end, so ignore the smells! 😉 Remember that it is so healthy for you! Your gut will thank you later!
How We Enjoy Sauerkraut
Sauerkraut is super versatile and can be served cold as a salad and hot in meals! The options of what you could do with sauerkraut is endless, but here are some of my favorites!
Sauerkraut Just as a Side Salad
I like to eat sauerkraut raw by chopping a fresh onion or green onions into it and pouring sunflower oil onto it. It’s delicious with just a slice of homemade sourdough bread or a side to pasta, potatoes, or rice!
Sauerkraut Soup
Growing up, my mom used to make a soup out of sauerkraut. It’s a Slavic tart and delicious soup that is called “She”. She would make it with lamb meat. Mmmm, so good!
Pierogi with Sauerkraut Filling
Usually pierogi are made with a meat filling, but my mom would make it with an egg and chives filling as well as fried sauerkraut filling for my vegetarian siblings. I actually preferred the vegetarian pierogi! Pierogi with sauerkraut is delicious!
Pork Chops with Sauerkraut
My husband recalls that his mother would bake pork chops and serve it with sauerkraut.
Homemade Sauerkraut
Delicious fermented and gut-healthy staple in my kitchen! Delicious on it's own as a salad and in soups, pierogi, and with meat!
- large bowl
- shredder
- knife
- 2 cabbages
- 1 carrot
- 2 tbsp salt
First, peel, chop, and/or shred the cabbages and carrot into fine pieces.
In a large bowl, add the salt to the chopped cabbage and carrot and mash it with a masher or squeeze by hand.
Place a clean plate and something heavy like a rock or milk jug filled with water over the mashed cabbage.
Let it stand for 3-4 days until it ferments. You should see white foam forming over the liquid that develops.
Place the sauerkraut into clean glass jars and store in the fridge!
Conclusion
Thank you so much for stopping by our online “pod”! This recipe was brought to you by Inna. Comment below if you enjoyed this recipe and share it with your family and friends!
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