The crunch of freshly made Raw Sauerkraut is a delightful reminder of the tangy, fermented goodness that elevates countless dishes. This simple recipe takes just 21 days to create, relying on the natural fermentation process that turns shredded cabbage and sea salt into a flavorful, probiotic-rich condiment. The secret to its success lies in the massaging of the cabbage, which releases liquid and kickstarts fermentation.
This recipe is perfect for anyone looking to incorporate more fermented foods into their diet, whether you’re a seasoned chef or a novice in the kitchen. It’s an excellent project for meal prep enthusiasts or anyone aiming to enhance their gut health. Plus, once it’s fermented, you can store it in the fridge for several months!
Why You’ll Love This Recipe
- The process of massaging the cabbage creates a pleasing texture that leads to either softer or crunchier sauerkraut.
- You can adjust the fermentation time to suit your flavor preference.
- Only two ingredients are needed, making it incredibly simple and budget-friendly.
- Homemade sauerkraut is more flavorful and nutritious than most store-bought options.
What You’ll Need
Here’s what you need to create your Raw Sauerkraut.
For the Cabbage
- 650 grams green cabbage, shredded (approximately 1/2 medium-large cabbage head or 9 cups)
For the Salt
- 16 grams sea salt (approximately 2-1/2 teaspoons)
Note: Use unrefined sea salt for best results.
Substitutions & Swaps
- Red cabbage can be used for color variation.
- Himalayan pink salt works as a substitute for sea salt.
- For a spicier flavor, add caraway seeds or garlic.
How to Make It
Follow these steps to create your Raw Sauerkraut.
Discard and Rinse
Discard outer leaves of the cabbage and rinse the cabbage under running water. Cut the cabbage in half, then in quarters, and remove the core.
Slice and Shred
Cut the quartered wedges in half, lengthwise, creating 8 wedges. Cut thin ribbon-like strips across these wedges or run the wedges through a food processor using the grater attachment.
Combine Ingredients
Add 650 grams of shredded cabbage to your bowl along with 16 grams of unrefined sea salt.
Massage the Cabbage
Massage the cabbage with your hands until it starts releasing liquid. For softer sauerkraut, massage vigorously. For a crunchier result, massage just enough to combine the salt.
Pack the Jar
Transfer the cabbage and all the released juices to a quart-size jar, packing it in very well.
Add the Weight
Place your fermentation weight on top, ensuring all shredded cabbage and the weight are fully submerged in the liquid. Feel free to push the weight down.
Ferment
Set aside at room temperature away from direct sunlight for 21 days or until fermented to your liking. Burp the jar daily during this phase, and afterwards, transfer it to the refrigerator.
How to Store It
Fridge: Lasts several months in an airtight container.
Freezer: No, it affects texture and flavor.
Reheat: Not applicable, served cold or at room temperature.
Tips for Best Results
- Ensure the cabbage is packed tightly in the jar to avoid exposure to air.
- Use a clean utensil to burp the jar to maintain hygiene.
- Check daily for flavor and adjust fermentation duration as desired.
Serving Suggestions
- Enjoy as a side dish with sausages or meats.
- Use as a topping for sandwiches or burgers for an added tang.
- Mix into salads or grain bowls for an extra crunch and flavor boost.
