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Traditional German Sauerkraut Recipe with fermented cabbage and spices

German Sauerkraut

A simple and satisfying recipe for homemade German sauerkraut using just cabbage and salt for a tangy, crunchy side dish.
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Prep Time 20 minutes
Total Time 14 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: German
Calories: 20
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium green cabbage (about 2 to 3 pounds) Can also use red cabbage.
  • 2 percent non-iodized salt (sea salt or pickling salt) Use approximately 1.5 to 2 teaspoons per pound of cabbage.
Optional Add-Ins
  • To taste caraway seeds
  • A few juniper berries (lightly crushed)
  • To taste shredded carrot For added sweetness.

Method
 

Preparation
  1. Clean your jar and tools with hot soapy water and rinse well.
  2. Peel off any sad outer cabbage leaves, and set one clean leaf aside.
  3. Cut the cabbage into quarters, remove the core, then slice it thin.
  4. Put cabbage in a big bowl and sprinkle salt over it. Let it sit for 10 minutes.
Massaging Cabbage
  1. Massage and squeeze the cabbage with clean hands for 5 to 8 minutes until it becomes juicy.
  2. Pack the cabbage into your jar a handful at a time. Press down firmly to push out air pockets.
  3. Pour any remaining liquid from the bowl into the jar, ensuring the cabbage is covered by brine.
Fermentation
  1. Use the reserved cabbage leaf on top, then add your weight to keep the cabbage submerged.
  2. Cover the jar opening with a loose lid or a clean cloth secured with a band.
  3. Leave it at cool room temperature (ideally 65 to 72 F) and start tasting after 5 days.

Notes

Keep cabbage under the brine to prevent mold. If shreds float up and dry out, it may invite mold. Use non-iodized salt to help maintain a clear brine. Once it tastes good, move it to the fridge to slow fermentation.