Sauerkraut might just be one of my top 10 favorite foods. I know—that’s pretty weird, right? Aaron doesn’t get it at all. To him, sauerkraut = stinky feet (and he’s not totally wrong here). Even as a little kid, I was loading up my hot dogs with as much fermented cabbage as the bun would hold because the hot dog was really just a vehicle for sauerkraut. Today, I eat my sauerkraut on veggie burgers, salads, sandwiches, grain bowls, and of course, straight out of the jar.
I’ve been making my own sauerkraut for the last four or so years and during this time my obsession has only grown stronger. Homemade sauerkraut is super easy, requires only two ingredients (cabbage + sea salt), and you can customize it with different types of add-ins (think: minced ginger, shredded carrots, caraway seeds, etc.). I almost always use red cabbage because it creates such a gorgeous color.
In addition to its potent flavor, I especially love the health benefits. Sauerkraut is an excellent source of probiotics (the good bacteria that keep our digestive tracts happy), and it’s also rich in vitamin C, fiber, manganese, B6, and folate. Unfortunately, a lot of the sauerkraut that’s available at our grocery stores has been pasteurized, which means that all of that good bacteria has been killed—yet another good reason to make it ourselves!
If you’re interested in making your own, here’s the basic process (or scroll down for a more detailed recipe):
Homemade sauerkraut is really difficult to mess up, but there are a couple of things you’ll want to keep in mind:
Ready to make sauerkraut? Let’s do this!
How to Make Sauerkraut
Prep Time: 72 hours
A fool-proof, step-by-step guide to making healthy and delicious sauerkraut at home. It only takes 2 ingredients and a few days to ferment!
Feel free to use red or green cabbage. Choose organic if possible.
A warmer temperature will mean a faster fermentation. In the summer, I find about 3 days at room temperature to be ideal. During the cooler months, 7 days usually works well. You can ferment your cabbage for as long as 21 days at room temperature; however, most of the good bacteria develops within 3 days (so it’s more a matter of flavor preference).
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