Making Homemade Sauerkraut

Making homemade sauerkraut is easier than you may think. I was very surprised to discover that all you need is cabbage and salt. Yes, you heard right –  JUST cabbage and salt. Sounds crazy right? My family loves sauerkraut – especially my husband and my youngest son.

Besides the cabbage and salt, you will need a crock type container with a lid. I found a ceramic crockpot crock with a glass lid at a thrift store and that’s what I use. I’m sure other things would work – possibly a pyrex or corningware casserole dish with a lid. Also, there are actual crocks that are made for making sauerkraut in.  Besides that, you will need a small plate to place over your cabbage and a fairly heavy, clean rock to place on top of the plate.

Here Are The Steps:

1. I started with 2 smallish heads of green cabbage.

2. I peeled off about 2 or 3 outer leaves from both heads and set them aside.

3. I grated my cabbage in the food processor with the thinnest slicing blade. A mandoline or other type of hand grater or  thinly slicing with a chefs knife would work too.

4. I put the thinly sliced cabbage in a large stainless steel bowl

5. I then sprinkled 1 Tablespoon of salt over my thinly sliced cabbage . I used pink Himalayan salt, but any salt will do. Note: If my heads of cabbage were really large, I would add almost 1 Tablespoon of salt per head of cabbage. My 2 heads were the equivalent of 1 large.

6. At that point, I washed my hands really well and dried them. Then the fun began.

7. I dug both my hands in the bowl of salted cabbage and started squishing it in each of my hands. I heard one lady refer to it as “massaging” the cabbage. I guess it’s what you could call a very deep massage!

8. Continue squishing firmly with each hand. The point is for the cabbage to start releasing its juices. It may take 5 – 10 minutes depending on how much cabbage you have and how hard you squish!

9. When you notice a lot of juices being released, lift up a large clump over your bowl to see if you have dripping juices – this is a good sign that you are ready to move your cabbage to the crock.

10. Spoon your dripping cabbage into  your crock and then begin pressing small batches down very firmly with your fist – keep adding and press firmly until done with all your cabbage.

11. I took my open hand and pressed down really firmly to see the juices between my fingers!

12. At that point, when I was satisfied with that, I layered the outer cabbage leaves that I had set aside at first, on top of the cabbage. Make sure you totally cover it.

13. I then found a small plate that fit into my crock and covered the cabbage.

14. I then topped the plate with a fairly heavy “clean” rock. I scrubbed mine with a stiff brush and dawn dish soap and water – rinsed and patted dry.

15. Lastly, I put the lid on and put it up in the cupboard above my refrigerator where it was warm and wouldn’t be disturbed. I then left it undisturbed for 5 – 7 days. At that point, check it by removing the lid, rock, plate and cabbage leaves. If you like what it tastes like, it is done. I like it at that point personally but it can be left longer if you want a more sour taste. If you see a little mold around the edges on your cabbage leaves, just gently scrape it off.

16. Here is your finished product. Fresh, homemade sauerkraut! Wasn’t that easier than you expected? I thought so!17. Put your fresh, homemade sauerkraut in an airtight container in the refrigerator and it should keep for several weeks.