sauerkraut recipe

A simple easy, small batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jar. Full of good healthy bacteria!

Beet And Cabbage Sauerkraut

Cups cabbage- finely sliced (leave one leaf whole,

⅛-¼ Cup sliced red onion – optional

salt

caraway seeds

garlic

ginger

Beet and Cabbage Sauerkraut

Finely slice and grate cabbage and beets.

You need about 4 cups total. I add a ⅛ to ¼ cup sliced onion. This is optional.

Place in a bowl along with any other optional ingredients and massage with 1 teaspoon fine sea salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.

Place cabbage beet mixture and all the juices in a very clean mason jar and pack it down with a muddler, or the end of a wooden spoon.

If there is not enough liquid to cover, mix one teaspoon sea salt with 1 cup filtered water, and add just enough of this brine so cabbage -beet mixture is submerged- leaving at least an inch of space at the top of jar.  Top with a whole cabbage leaf ( or fermentation weight) and press it down once more. Cover with loosely with a lid and place on a pan ( to catch any liquid).

Then place in a cool dark place ( ideally 65 -72 degrees F )  for 3-5 days. It may take longer to ferment, if it is colder. I often place mine in the cooler part of my kitchen, covered with a big dish cloth.

After 3 days, check for activity. When you tap the jar, tiny bubbles should rise to the top, indicating it&#8217;s fermenting.  Once fermented to desired amount, place it in the fridge.  Once its chilled the smell will surprisingly mellow out and it will actually seem edible! So let it chill overnight, discard the cabbage leaf, then give it a taste!

This is the most versatile sauerkraut variation I’ve tried so far! It goes well with a lot of foods (my favorite combo is with black bean tacos) so I got through the jar pretty fast haha. It has a more mild taste for me since the sweetness from the beets balances out the tartness.

I made this  but when I put it in jars in the fridge, it kept fermenting.  What did I do wrong?

I am going to make this today, good idea with the beetroot. I will also add juniper berries and bay leaf.

Hi Sylvia,
Your guidance is the simplest. The introduction allayed my fears. Guess what? I v made such yummy  cabbage and saukrat with 2 garlic cloves and today is the 3rd day.No mould,no browning.All intact ,slightly tangy and flavourful and crunchy. Thanks also on the warning to put the fermenting bottle in a plate / container to trap spills. It actually spilled the next day and it would v been a mess with out d plate.Now I v turned it out into a plastic container with a cover and kept in the fridge. Does plastic container affect it? I will be taking out some everyday for use. I hope constant opening will not affect it.
Thank you once again

Hi There,  The only thing I am stumped on is the size of the mason jar to use.  Can you fill me in please?

Sauerkraut, a traditional German food high in vitamin C and healthy probiotics. It's a simple recipe that requires only 2 ingredients: cabbage and salt.

How to make sauerkraut

1 head green cabbage (3.3 pounds or 1.5 kilos)

Cut the cabbage into quarters and slice it into thin strips.

Combine the cabbage and salt in a large mixing bowl. Let it stand for 10 minutes.

Massage and squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage. It will become watery and limp and will also release its juice. This will take 5 or 10 minutes or until the cabbage reduces its volume by half.

Pack the cabbage into the jar as tightly as you can, pressing with your fist or a spoon, and add the liquid it released. If the cabbage isn’t completely submerged in it, you can make some brine dissolving 1.5 teaspoons of sea salt in one cup of water (250 ml) and add enough to completely cover the cabbage.

Close the jar and set aside at room temperature out of direct sunlight for about 4 weeks. Then transfer it into the fridge.

Serve it as a side dish with recipes like seitan, vegan meatloaf, tofu stir fry, or cauliflower steaks. It would also work great as a salad ingredient on quinoa salad or any other kind of salad.

Keep it in an airtight container in the fridge or the freezer for up to 6 months.

Thanks for this recipe, can't wait to try it. I never knew about keeping the oxygen out, tried to make this earlier this year and failed so will go and buy one of those jars.

Have a five gallon jar foaming and bubbling in the kitchen now. This is unbelievably easy and I can't wait to taste it.

Your pictures really helped me follow along with the recipe, I'm very excited to see how it turns out in a few weeks!

Nice and crunchy......Don't think you should cook with it though as it will kill all those lovely bugs.

https://content.jwplatform.com/videos/O9JmLvP8.mp4

Sauerkraut, a traditional German food high in vitamin C and healthy probiotics. It’s a simple recipe that requires only 2 ingredients: cabbage and salt.

Homemade sauerkraut is the simplest way to populate your gut with a variety of nourishing probiotics for robust gut health and immune systems!

Probiotic Rich Homemade Sauerkraut {Fermented Cabbage}

cabbage (sliced thin or shredded)

sea salt

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&nbsp;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.

My grandmother&#x27;s easy sauerkraut recipe requires just 3 ingredients and 15 minutes!

Easy Sauerkraut Recipe

(about 4 ounces) bacon, diced

sauerkraut

brown sugar

Optional garnish: caraway seeds; chopped fresh parsley; chopped fresh dill

Heat a large pot over medium-high heat. Cook bacon until crispy (about 5-10 minutes).

Drain off most of the bacon grease, leaving about 1 teaspoon in the bottom of the pot.

Drain sauerkraut, but reserve the liquid from the can.

Place drained sauerkraut and brown sugar in the pot with the bacon. Heat over low heat until warmed through and sugar is dissolved, stirring occasionally. Add enough of the reserved liquid from the sauerkraut until the dish reaches the desired consistency. Serve right away, or cover and store in the refrigerator for up to 1 week.

This probiotic rich Spicy Sauerkraut recipe with turmeric, red chili flakes, and black peppercorns is bursting with flavor and anti-inflammatory + gut health benefits! Easy, healthy, vegan, gluten-free and DELICIOUS! Learn all about how to make sauerkraut, health benefits, and more in this informative recipe post!

Easy Spicy Sauerkraut with Turmeric

green cabbage

sea salt salt

turmeric

red chili flakes

black peppercorns

Rinse and thinly slice cabbage.

Place in a large non-reactive bowl (stainless steel, plastic, wood, silcone) with salt.

Firmly massage with your hands, for about 5 minutes, or until all starts to reduce in size and begins to release liquid.

Add spices.

Continue to firmly massage, about 5 to 10 minutes longer until all has considerably reduced in size, become soft and quite a bit of liquid has been released (see pictures above in post).

Place the cabbage and the liquid (brine), into a sterilized (see ‘Tips’ above in post)jar. Pack and press down firmly with clean hands or a wooden/plastic utensil until the cabbage is securely placed and all is covered with the natural brine.

Cover with a lid or cheesecloth.

Place in a warm (not too cold) location away from direct sunlight for 2-3 weeks or until desired taste and texure is achieved.

If using a lid, open and release any pressure build up once a day and whether using a lid or cheesecloth, check every day to ensure all stays below the brine. You will need to press all down below the brine every few days, as it will naturally rise up during the fermentation process.

Begin tasting the sauerkraut around 2 weeks to test for taste and texture. Ferment for up to 4 weeks until desired taste and texture is achieved.

When you are happy with your sauerkraut, screw on a lid tightly and place in the refrigerator for up to 6 months.

Enjoy!

https://content.jwplatform.com/videos/GJTohasO.mp4

This probiotic rich Spicy Sauerkraut recipe with turmeric, red chili flakes, and black peppercorns is bursting with flavor and anti-inflammatory   gut health benefits! Easy, healthy, vegan, gluten-free and DELICIOUS! Learn all about how to make sauerkraut, health benefits, and more in this informative recipe post!

Easy Spicy Golden Sauerkraut

Don&#x27;t know what to make with sauerkraut? You need this delicious simple chicken and sauerkraut recipe. It&#x27;s perfect for when the weather is cold and is filling and satisfying!

Chicken And Sauerkraut

/ 1 pound chicken drumsticks

/ 1 pound sauerkraut

Tbsp paprika

tsp crushed red pepper (optional)

bulgur, coarse

olive oil

Add all ingredients to a pot, add water...

Add all ingredients to a pot, add water or chicken stock, just enough to cover the ingredients (I measured about 1 cup!), cover the pot with a lid and cook at medium-high until boiling.

Reduce the heat and and let the meal...

Reduce the heat and and let the meal cook for around 30 minutes or until the chicken and bulgur are done. During the last 5-10 minutes of cooking remove the lid. At any point after 10 minutes - add more water or stock if needed.

In the end, add salt and olive oil...

In the end, add salt and olive oil if needed (usually it should be enough!)

Serve immediately - best with toasted bread! Store...

Serve immediately - best with toasted bread! Store leftovers in an airtight container in the fridge.

Here's a German sauerkraut casserole that uses up leftovers and turns them into a marvellous dinner that's quick and easy! A great dish to serve company!

German Sauerkraut Casserole just like Oma's Sauerkrautauflauf 

kielbasa sausage

onion

eggs

potatoes

milk

cheese

Prep and bake

Prep the ingredients according to the recipe and bake.

This is my signature sauerkraut recipe that is incredible!  It&#039;s probiotic rich and nutrient dense, not to mention delicious!  It&#039;s a must-make for all fermenters, new or experienced.

How To Make Sauerkraut

4-4.5 lb. Cabbage (Sliced)

c Carrots (Chopped)

⅓ c Ginger Root (Peeled and chopped)

tbsp Whole Fennel Seeds (Freshly ground. Sub with dill seeds

(Pure

Inspect

Unless the cabbage has dirt on it, there is no need to wash the cabbage because the outer leaves are being removed.  Inspect the cabbage and remove any imperfect leaves.  The inner leaves are typically pristine after a few of the outer leaves are removed.

Remove Leaves

After the scrubby outer leaves are removed, next remove 2 to 3 of the newly exposed good condition leaves.  Keep these leaves in tact the best you can and set aside for later use.

Quarter Cabbage

Quarter the cabbage and cut out the stem portion.

Slice Cabbage

Slice the cabbage with a sharp knife or in a food processor.  A medium to thick slice is best.

Add To Bowl

Add all the shredded cabbage to a large mixing bowl.

The Cabbage

Prepare the carrot

Peel and chop the carrot and add to the mixing bowl.

Prepare the ginger

Peel and chop the fresh ginger root and add to the mixing bowl.

Grind the spices

Grind the spice seeds in a spice/seed grinder or a coffee bean grinder (completely cleaned out of course!)  Then sprinkle over the ingredients in the mixing bowl.

Combine everything

With your clean hands, give the vegetable mixture a light mixing as to incorporate everything.

The Other Ingredients

Sprinkle the salt

Sprinkle the salt over the vegetable mixture a little at a time.  In between each sprinkle, move the ingredients around as to fully incorporate the salt from top to bottom.

Rest the cabbage

Allow the cabbage/vegetable mixture to rest for 30 to 60 minutes.  During this time the salt will begin working on the cabbage by drawing out natural juices as well as softening the cabbage.

The Salt

Pound the cabbage

After the first rest period is complete, use your freshly washed hand to firmly massage the cabbage.  Additionally, you may use a wooden dowel to pound the cabbage.  Or, switch back and forth using hands and dowel.  Work the cabbage for 15-20 minutes. If you would like visual understanding of how to massage &amp; pound the cabbage, watch the video where I provide a demonstration.

After working the cabbage by massaging and/or pounding, it should be very tender and juicy.  An accumulation of natural juices will be at the bottom of the bowl and when you pick up &amp; squeeze a handful of the mixture, ample juice will release.Allow the cabbage to rest a second time for 15 to 30 minutes. After this second rest period, the cabbage will be loaded into the jars.  Optionally, a large fermenting crock may be used in place of jars.

Note

If little to no juice has released from the cabbage, then you have a &quot;dry cabbage&quot; meaning it does not have sufficient hydration for the salt to draw from.  See the alternate &quot;Dry Cabbage&quot; instructions below to know what to do.

Tenderize the Cabbage

Dry cabbage instructions

Skip these alternate instructions if your cabbage became nice &amp; juicy after the 1st resting period accompanied by massaging and pounding.However if you&#39;re cabbage is lacking natural juice formation, follow these alternate instructions to create a handmade brine.First, you won&#39;t know you have a dry cabbage until after the 1st rest period when it&#39;s become obvious that little to no juice has formed. Additionally, the cabbage will still feel stiff and will resist softening when massaged or pounded.Since the needed amount of salt is already added, simply pour 3 cups (700 ml) water over the cabbage mixture in the bowl. Lightly toss the mixture around as have everything coated by the water.

Allow the cabbage to rest in the salty water for 15 to 30 minutes.

When you feel the cabbage after the second rest period, you will notice that it still has firmness to it.  This is normal for a dry cabbage.

Load the jars in the exact same manner as given in the next group of instructions.Be aware that due to the firmness of the &#39;dry cabbage&#39;, it will not pack down as tightly as the natural-brine cabbage.  Therefore an extra jar will most likely be needed.

Alternate Instructions For A Dry Cabbage

Wash the jars

Prepare the jars and fermenting weight by washing them with hot soapy water.  Sterilization is not required, hot &amp; soapy water is sufficient.

Load the jar

Take 2 large handfuls of the cabbage mixture and drop it into the jar. A canning funnel is very helpful with this step because it prevents the cabbage mixture from spilling out during the loading process. However, it is not required.

Pack the ingredients

With either your fist or a dowel, firmly press the mixture down as to push out any air pockets.

Add juice or brine

With each handful of cabbage mixture, make sure it is nice &amp; juicy by grabbing the wet stuff toward the bottom of the mixing bowl.If you are working with a &#39;dry cabbage&#39;, add a small scoop or two of the handmade brine and add to the jar.

Repeat

Repeat this process of loading and packing until the jar is 75-80% full.

Load the Jars

cabbage leaf topper

It is time to make the cabbage leaf topper. With the cabbage leaves set aside from earlier, tear off pieces of the leaves to fit into the jar overtop the sauerkraut.  Use the friction of the leaf piece against the glass to create a secure hold.  The cabbage leaf topper will help hold the sauerkraut beneath the brine during the fermentation period. It also helps protect the finished sauerkraut during long term storage.Use several pieces of the leaves to completely cover the top of the sauerkraut.  It doesn&#39;t have to be perfect since a glass fermenting weight will be used next.If you would like to see a demonstration of how to create the cabbage leaf topper, watch the video at the 9min,15sec time stamp where I provide a visual example.

Load second jar

Load the 2nd jar exactly in the same way including the cabbage leaf topper.

Use remaining brine

Evenly distribute any remaining juice/brine from the bottom of the mixing bowl by pouring it over the sauerkraut in both jars.

Fermenting weight

Add the fermenting weight to each jar and press it down.  The brine should either cover the weight completely or by at least 80%.

If you find yourself significantly short on natural brine do this: Add 1½ teaspoon of fine salt to 1 cup of water or 10g salt to 250ml water.  Mix thoroughly then pour the additional handmade brine into the jars that need it.

Place a loose, regular lid on the jar. So long as the lid is loose and not tight, the fermentation gasses will be able to escape and you will not need to burp the jar during the fermentation period.Alternatively, you can use a specialty fermenting lid but it is not required.

Cabbage Leaf Topper

Fermentation time

Place the jars of sauerkraut on a dish towel and leave on the counter for 21 to 30 days.  The dish towel under the jars will catch any possible brine overflow that may occur during the 1st week of the the fermentation period.

Environmental temperature

The ideal environmental temperature between 70-85°F (21-29°C). This is an optimal range that will allow the sauerkraut to ferment at a nice pace, not too fast and not too slow. Note:  The cooler the environmental temperature is, the slower the fermentation will take place.  The warmer the environmental temperature is, the faster the fermentation will take place.

The Fermentation Period

Signs of fermentation

Colors will change from vibrant to muted.Carbon dioxide bubbles will form during the 1st week of fermentation, then die off during week 2 and 3.A healthy fermentation should have a light soury-sweet smell with hints of sulfur due to cabbage being high in sulfur compounds. If the fermentation smells offensive or rotten, throw it away.

What To Expect

By the third week, the sauerkraut will have reached its desired level of fermentation. The flavors will have intensified, the probiotics will be maximumly developed and the nutrients of the ferment will be increased such as B-vitamins and enzymes. At this stage, you can choose to end the fermentation or continue fermenting for another week if you prefer a stronger sour flavor.

Remove weight

With clean hands, remove the fermenting weight.

Taste test

With a clean utensil, pull back the cabbage leaf topper.  Then take out a bite to taste test! Be sure not to double dip if you eat from the utensil.

Storage

To store the sauerkraut long term, do not return the weight to the jar. Place a tight lid on the jar and store in the refrigerator. If everything was done correctly, the sauerkraut can last 1 to 2 years properly stored in the refrigerator.

If you plan on eating the sauerkraut starting now, you don’t have to keep the cabbage leaf topper on.  You can take it out and eat it!  If you plan on storing the sauerkraut for some time before getting to it, keep the topper on because it will help preserve and protect the sauerkraut below until the jar is opened later.

Ending The Fermentation

https://www.youtube.com/watch?v=rKALDNykmSU

This is the ultimate guide on how to make sauerkraut at home / how to make fermented cabbage! It just may be the best sauerkraut recipe due to the added savory spices and flavorings.😊

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➡️WRITTEN RECIPE:
https://cleanfoodliving.net/how-to-make-sauerkraut/

===============
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➡️ MENTIONED VIDEOS:

⭐ Fermenting Lids Comparison:
https://youtu.be/-Ra1AANY440

⭐PH Reader Comparison:
https://youtu.be/Ea-0QV89tf4

⭐Disappearing Brine:
https://youtu.be/q8yJUn0dhT4

⭐3 Stages of Fermentation:
https://youtu.be/dKW7mLnSxU4

⭐5 Safeguards of Fermentation:
https://youtu.be/dTHkb2VWQt8

⭐4-Point Fermentation Checklist:
https://youtu.be/AQyEMZk-tgA

⭐Wild vs. Cultured Fermentation:
https://youtu.be/OtqD0ddbLic

⭐5 Types of Fermentation:
https://youtu.be/bQcK-6pmXS4

⭐12 Probiotics In Sauerkraut:
https://youtu.be/wGwAxPqMZF0

⭐Kahm Yeast:
https://youtu.be/PQe69UGtxbE

⭐Slimy Brine:
https://youtu.be/taZKGSbIdwo

⭐Complete Fermentation Funk Series:
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⭐DIY Fermentation Weight Ideas:
https://youtu.be/tsS1w1s-QiE

⭐Fermented Onions: 
 https://youtu.be/pRQzusfirJ8

⭐Fermented Carrots:
 https://youtu.be/Edb8aadupiY

⭐Fermented Kale:
https://youtu.be/nEblXoCYGFA

⭐ Fermentation Recipes Playlist:
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⭐Fermentation Education Playlist:
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===============
➡️ CHAPTERS: 
00:00 Intro
00:54 The Cabbage
03:23 Other Ingredients
05:07 Salt
06:31 Tenderizing The Cabbage
08:05 Loading The Jars
13:10 Dry Cabbage & Water
16:45 The Fermentation Period
23:33 Ending The Fermentation

===============

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Best Sauerkraut Recipe! (Fermented Cabbage) The Ultimate Guide

Learn to take two simple ingredients and turn it into a healthy, probiotic superfood in this homemade lacto-fermented sauerkraut recipe.

Homemade Sauerkraut Recipe

Head Cabbage (medium-sized)

Tablespoons Sea Salt

Inspect cabbage, and remove any outer leaves that show signs of decay or bruising. These leaves can be fed to your livestock, or added to your compost pile. 

Remove a second leaf, keeping it as whole as possible, and set this leaf aside for later.

Remove the core and set it aside for the next time you make chicken bone broth, or put it with the bruised outer leaves and feed them to your livestock or add them to your compost pile.

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