recipe for sauerkraut
The Best recipe for sauerkraut
I love how easy it is to make, too. You just chop up cabbage, add some spices, and let it ferment for a few days. It’s a great way to use up any extra cabbage you’ve got in the fridge, and it’s way healthier than store-bought versions because it’s packed with live cultures that help your gut stay balanced. Plus, it’s cheap, it keeps for months, and it’s always ready when you need it. My kids especially like how it adds a little kick to their meals, and I’ve found that even the pickiest eaters will try it if it’s mixed into something they already like. It’s a no-fuss way to make your meals a little healthier without anyone even noticing.
Easy Homemade Sauerkraut with Garlic
A tangy, fermented cabbage side dish that adds depth to any meal. Perfect for potlucks or a simple weeknight dinner.
🥘Ingredients
- 1 large head green cabbage (about 3 lbs)
- 1 tbsp salt (about 1% of cabbage weight)
- 1 cup unsalted tomato sauce
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp black pepper
👨🍳Directions
-
1
Cut the cabbage into quarters and remove the core. Rinse under cold water if needed. -
2
Place cabbage in a large bowl, sprinkle with salt, and massage until the water starts to drain. -
3
Transfer cabbage to a colander and rinse thoroughly until the water runs clear. -
4
Pack cabbage tightly into a clean, airtight container. Leave about 1 inch of headspace. -
5
Mix tomato sauce, minced garlic, vinegar, and pepper. Pour over the cabbage, ensuring it’s fully submerged. -
6
Store in a cool, dark place for at least 5 days before eating. Ferment until it reaches your preferred tanginess.
🔧Equipment
- Cutting board
- Sharp knife
- Large bowl
- Colander
- Airtight container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Sauerkraut with Garlic Works
❓ Frequently Asked Questions About Sauerkraut with Garlic
How long does it take to ferment sauerkraut?
Fermenting sauerkraut typically takes 4 to 6 weeks in a cool, dark place (around 65–70°F). The longer it ferments, the tangier and more flavorful it becomes, but you can start eating it after 2–3 weeks for a milder taste.
Can I use store-bought cabbage instead of fresh?
Yes, but store-bought cabbage may contain additives like calcium chloride, which can inhibit fermentation. If you must use it, rinse the cabbage thoroughly and remove any damaged outer leaves before shredding.
What if I don’t have a fermentation jar with a weight?
You can use a clean, heavy object like a small bowl filled with water or a heavy spoon to keep the cabbage submerged. Just make sure it stays below the waterline to prevent mold.
How do I store sauerkraut once it’s finished fermenting?
Transfer the sauerkraut to an airtight container and press down the cabbage to release excess liquid. Store in the refrigerator for up to 6 months—it will keep getting more tangy over time.
