Sauerkraut Recipe

Making your own sauerkraut is really easy with this 2 ingredient sauerkraut recipe.

Course Side Dish

Cuisine American

Prep Time 1 15

Fermentation 14

Total Time 14 1 15

Servings servings

Calories 24kcal

2 ½ pounds shredded cabbage (about 2 heads of cabbage - depending on how large they are)
1 Tablespoon + 1 ½ teaspoons fine sea salt

Remove the outer leaves of the cabbage, reserving two leaves. Remove the core and shred the cabbage.
Add the shredded cabbage to a LARGE bowl. Add the salt to the bowl and toss to combine.
Massage the cabbage, squeezing it with your (clean or gloved) hands for 5 minutes. This is going to start releasing the cabbage's natural moisture. NOTE: I will be calling this the 'liquid" for the rest of the recipe.
Allow the cabbage to rest for 15 minutes. Repeat the process.
Keep doing this until the cabbage has enough liquid almost to cover it in the bowl; this took me about 1 hour (including the resting time in between). If you feel like enough liquid hasn't been created, add just a bit more salt and continue to squeeze it for a little while longer.
Add the cabbage to the jars you are going to ferment with and pack it down with a spoon. Add the liquid on top.
Cut the reserved leaves so they fully cover the top of the shredded cabbage, and place them in the jars, pressing them down so they are submerged in the liquid.
Add a fermenting weight on top and add the lid. Use an airlock if you have it.
Place in a dark, dry place for 2 weeks. If not using an airlock, you will need to “burp” the jar once a day, opening it and placing the lid back on.
Taste the sauerkraut after 2 weeks; if you feel it needs longer, continue leaving it in the dark place. If you like how it tastes, place it in the fridge to slow down the fermentation.
It is now ready to eat as-is or add to recipes.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes enough for (2) 32 ounce jars. I am estimating this to be about 12 servings but it can be more or less depending on how it is used. See above FAQ's with more details on the kinds of jars and weights used and alternatives.
It's easiest to remove the core of a cabbage if you just slam down the core side onto a hard surface (like your kitchen counter) and then you can simply pull it out by hand. Or you can cut it out. Whatever you find easiest.
I shred the cabbage with a knife. That is what is easiest and fastest for me but use what works best for you. You can use a food processor or a mandolin.