How to make Sauerkraut from Scratch

Step 1

Take 1 – 2 of the large cabbage leafs or the cabbage and put them aside for later.

Step 2

Cut the cabbage into quarters and then cut it into very thin slices or shred it with a machine or mandoline.

Step 3

Put the cut cabbage into a large bowl and add the salt.

Step 4

Start mixing the salt with the cabbage and knead the cabbage.

Step 5

Keep kneading until the cabbage has become very soft and a lot of liquid has come out of the cabbage.

Step 6

Add the spices to the fermentation jar.

Step 7

Put some of the cabbage into the jar and then press it down with your fist or a tool to make sure there are no air bubbles. Press down very much!

Step 8

Add more cabbage and press down again.

Step 9

Continue doing this with the remaining cabbage and optional add a layer of apple slices between the cabbage.

Step 10

When all cabbage is in the jar, press down again, then add the large leaves on top and put the weight on top to keep cabbage from floating.

Step 11

The liquid of the cabbage should completely cover the cabbage leaves on top. If not, add some filtered water until everything is submerged.

Step 12

Close the lid acording to the instrucions of your jar or glass..

Step 13

Leave on the kitchen counter for 3 to 6 days, then move it to the fridge for an additional 21 days.

Step 14

After 21 days in the fridge, your sauerkraut is ready. You can keep it in the fridge for up to a year.