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Homemade Sauerkraut Recipe

AUTHOR: Blissful Plate Team
Homemade sauerkraut recipe made with just cabbage, carrot, and salt, fermented until tangy and satisfyingly crunchy.
Homemade Sauerkraut Recipe Card
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Prep Time 20 minutes
Fermentation Time 14 days
Total Time 14 days 20 minutes
Course Side Dish
Servings 2 quarts

Equipment

  • Kitchen scale
  • Large mixing bowl
  • Large jar (or a few smaller jars)
  • Box grater
  • Pickling pebble (optional)

Ingredients
  

  • 1 large cabbage
  • 1 large carrot
  • Salt (by weight, see below)
  • 2 bay leaves (optional)
  • 1 teaspoon peppercorns (optional)

Instructions
 

  • Shred the cabbage and carrot into thin strips.
  • Weigh the shredded vegetables to calculate 2 percent of their weight in salt.
  • Sprinkle the salt over the vegetables and massage until they release their liquid.
  • Pack the salted vegetables tightly into the jar, pressing out air pockets as you go.
  • Pour any leftover brine from the bowl over the packed vegetables.
  • Weigh down the vegetables so they stay fully submerged.
  • Store the jar at room temperature for 3 to 10 days, then move it to the fridge.