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)
- 1–1/2 tablespoons sea salt
- 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.
- 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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