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EASY SAUERKRAUT

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Making you own homemade Sauerkraut is easy and requires just two ingredients: cabbage and salt. It’s reach in vitamins, minerals and probiotics.

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EASY SAUERKRAUT INGREDIENTS 

Cabbage 

Carrot

Salt

HOW TO MAKE SAUERKRAUT

  1. Remove and discard outer leaves of cabbage, reserving 1. 
  2. Cut cabbage into quarters, and remove corses. Thinly slice cabbage (you could use mandoline slicer). Shred carrot.
  3. Place cabbage and carrot in a large bowl, add salt, squeeze cabbage gently to help to release water. 
  4. Cover the bowl and set aside for an hour.
  5. Squeeze the cabbage to release more liquid.
  6. Pack the cabbage into your jar, pressing down.
  7. Place 1 reserved cabbage leave on top, pushing down.
  8. Weight the cabbage down.
  9. Check your sauerkraut every few days after 1 week to taste (scoop any development of yeast).
  10. Once ready, store in the refrigerator.

I hope you will love these Easy Sauerkraut because it’s:

Simple

Easy to make

and delicious!

Other recipe to try:

Ginger bug recipe 

Refrigerator pickles 

Quick pickled asparagus 

Vegan baked buns

Corn relish 

sauerkraut
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Easy Sauerkraut

Making you own homemade Sauerkraut is easy and requires just two ingredients: cabbage and salt. It's reach in vitamins, minerals and probiotics. 
Course Appetizer
Cuisine German
Keyword easy sauerkraut
Prep Time 1 hour 10 minutes
Cook Time 14 days
Servings 10
Calories 31kcal
Author Plant-basedRecipes

Ingredients

  • 2 1/2 lb cabbage
  • 1 carrot
  • 2 tsp salt
US Customary - Metric

Instructions

  • Remove and discard outer leaves of cabbage, reserving 1. 
  • Cut cabbage into quarters, and remove corses. Thinly slice cabbage (you could use mandoline slicer). Shred carrot.
  • Place cabbage and carrot in a large bowl, add salt, squeeze cabbage gently to help to release water. Cover the bowl and set aside for an hour.
  • Squeeze the cabbage to release more liquid.Pack the cabbage into your jar, pressing down.Place 1 reserved cabbage leave on top, pushing down.Weight the cabbage down.
  • Check your sauerkraut every few days after 1 week to taste (scoop any development of yeast).
  • Once ready, store in the refrigerator.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 212mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 1mg

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