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5 from 8 votes

Probiotic Rich Homemade Sauerkraut {Fermented Cabbage}

Homemade sauerkraut is the simplest way to populate your gut with a variety of nourishing probiotics for robust gut health and immune systems!
Prep Time10 mins
Ferment2 d
Total Time10 mins
Course: Condiment
Cuisine: American
Keyword: fermented cabbage recipe, homemade sauerkraut, sauerkraut recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/2 medium head of cabbage sliced thin or shredded
  • 2-3 tsp sea salt
  • 1-2 cloves of garlic smashed (Optional. I love the flavor and sweetness the garlic gives to sauerkraut - it is the only way I like it!)

Instructions

  • Put a big handful of the sliced cabbage into a clean pint jar, and sprinkle the sea salt over top. Using a wooden spoon or a vegetable pounder, press and stir the cabbage, squeezing the cabbage down. The salt will draw out the natural juices in the cabbage and it will create it's own brine with the sea salt. (It takes a few minutes for the juices to develop so be patient!)
  • Keep adding cabbage into the jar, packing it down into the jar, letting the salt soften the cabbage until you reach the top of the jar (Leaving about 1 inch of head-space at the top). Allow the salt to draw out enough juices in the cabbage to be fully submerged in the brine.
  • Put your fermenting weight on top of the cabbage/brine if you are using one, and wipe the rim of the jar clean.
  • Close up your jar (Put on your Pickle Pipe, or close the lid of your Fido Jar, or lid and use your Air-Lock. A simple plastic lid can work for your first time until you get the hang of things and want to invest in something to make your fermenting process easier.).
  • Set the jar at room temperature for 1-3 weeks depending on the taste you are going for. The longer it sits, the more flavor will develop. You can open and taste along the way until you are satisfied. I ferment mine for about 2 weeks, and that is the taste my kids enjoy best. Keep in mind that if you live in a warmer climate, you may not need as much time to ferment.