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How To Make German Style Sauerkraut

Chef Markus Mueller
Easy to make and great for your health, learn how to make your own German Sauerkraut. Full of probiotics, vitamins, and a great way to preserve cabbage for the winter, sauerkraut can be eaten cold or hot with various dishes and meats!
4.62 from 18 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Condiment
Cuisine German
Servings 1.5 liters sauerkraut
Calories 334 kcal

Equipment

WÜSTHOF Classic 8" Chef's Knife, Black
chefs knife
wooden cutting board
wooden cutting board
fermentation crock to make sauerkraut
fermentation crock

Ingredients
  

  • 2 kg green cabbage shredded
  • 40 grams pickling salt
  • 1 whole carrot shredded

Instructions
 

  • Clean and quarter the cabbage, then remove the core. Peel the carrot. Shred the carrot and cabbage or cut into desired size.
    Green cabbage being shredded with a chefs knife on a wooden cutting board.
  • Mix the pickling salt and shredded carrot into the cabbage.
    Shredded green cabbage and salt in a white plastic bucket.
  • Pound the cabbage mixture until there is about 1 inch of liquid, enough to cover the cabbage when it's pressed down.
    Pounding shredded cabbage and carrot in a bucket to extract brine when making sauerkraut.
  • Place a weight on the cabbage to submerge it in the brine, and store in a cool, dark area for 2 to 3 weeks to ferment.
    Shredded carrot and cabbage in a salt brine in a white bucket.
  • Check the cabbage daily to asses fermentation and remove any possible mold growth.
    sauerkraut in a clear glass container starting to ferment.
  • Store fermented sauerkraut in mason jars in the fridge for up to 3 months after fermentation is complete.
    A top down close up of a jar of german sauerkraut on a wooden table.

Notes

  • If you see mold starting to grow on the sides of the jar ABOVE the liquid, simply wipe it away with a clean cloth. This may happen since brine may splash up on the sides of the container as you are filling it creating spots for mold to feed on. Rest assured that anything submerged in the brine, will be safe to consume!
  • If you don't see any bubbles or frothing, this is ok. Lacto-fermentation is not as active as say wine making can be. Let the sauerkraut sit for 2 to 3 weeks and simply ensure the liquid stays above the cabbage, completely submerging it.
  • If your brine starts to evaporate, you can add fresh water to the fermentation vessel to top it up. As only the water evaporates and the salt stays behind, do not top up with brine as you will increase the salt content.

Nutrition

Calories: 334kcalCarbohydrates: 77gProtein: 17gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 10576mgPotassium: 2271mgFiber: 33gSugar: 43gVitamin A: 1418IUVitamin C: 488mgCalcium: 540mgIron: 6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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