Easiest Mild Homemade Sauerkraut Recipe
Easy and quick sauerkraut recipe that’s as set-it-and-forget-it as they come, resulting in a mild tasting condiment good for your gut health.
- Prep Time: 35 min (5 min. hands-on)
- Total Time: 35 min.
- Yield: 1-2 quarts, about 16 servings 1x
- Category: Condiments
- Method: Fermenting
- Cuisine: American
- 2 pounds cabbage, shredded (or 2 1-pound packages of shredded cabbage)*
- 1 apple, peeled and shredded (optional, adds more mild flavor)
- 1 1/4 to 1/2 tablespoons pure sea salt, regular grind (not coarse)**
- 1 teaspoon black pepper (we like it, but this is optional, too)
- Add all the ingredients to a large bowl. Using a potato masher or cabbage pounder, stir and press the mixture for 2-4 minutes until it starts to break down and you see a bit of juice being released.
- Let the bowl sit, covered, for 30 minutes. You can stir and press again if you’d like or not – it’s up to you.
- Press the cabbage mixture down into a wide-mouth mason jar with a wooden spoon, removing as much air as possible. Add room temperature water (filtered if on city water) to cover the cabbage about 1/2-inch. Use a glass fermenting weight to keep the cabbage submerged.
- Attach an Easy Fermenter Lid and set the dial to the day of the month. Let jar sit on counter for 2 weeks. Remove special lid and replace with a regular storage lid before placing in the refrigerator for another week.
- It’s ready to eat after the 3 full weeks (maybe before if you think it’s okay). It will keep in the fridge for a long time – but our smaller jars never last more than 2 weeks!
*A quart-size mason jar will hold about 1-1/2 packages, a 2-quart jar 2 packages.
**I use 1 1/2 tablespoons. You may want to start with the smaller amount and decide if you like it as is or would like it more or less salty. If you find this more salty than you’d like, you can reduce it to 1 tablespoon, but don’t go less than a tablespoon for this amount of cabbage (the general recommended amount needed for fermenting is 1 tablespoon of salt for every 1 3/4 pounds of vegetables and this recipe is slightly more at 2 pounds). Too little salt and you will get a mushy, maybe molding kraut.
- Serving Size: 1/4 cup
- Calories: 22
- Sugar: 3.3g
- Sodium: 361mg
- Fat: .01g
- Carbohydrates: 5.3g
- Fiber: 1.8g
- Protein: .8g
Keywords: Fermenting; cabbage
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