Sauerkraut (and other fermented foods) is one of the best things you can do for your health and also one of the cheapest. All you need is cabbage, salt, water, and an air-tight jar! This is a very basic recipe, but a great place to start. You'll love topping your burgers, sandwiches, and bowls with your very own homemade sauerkraut!
Simple Sauerkraut [Vegan, Gluten-Free]
- 2.2 pounds cabbage or 1 large cabbage (red or white/green)
- 1 tablespoons Celtic sea salt or Himalayan crystal salt
- 1 tablespoon fresh grated turmeric or powder (optional)
- 1 teaspoon freshly ground black pepper (optional)
- Wash the cabbage and remove the outer leaves.
- Grate or slice the cabbage finely in a large clean and sterilized bowl.
- Add the salt then massage it into the cabbage until it softens and the juices release from the cabbage, this will be the brine that covers it in the jar.
- This will take about 15 minutes. There should be juices on top of the cabbage.
- If this does not happen, make up a salt water mixture of 2 1/2 teaspoons of sea salt to 1 liter of water and add a little of it to the jar but only if necessary.
- Pack the cabbage tightly into a sterilized jar in layers, pressing down into the jar after each addition as you pack. The cabbage should be completely submerged in the brine you’ve created with no air pockets.
- Fold the outer cabbage leaves you saved up and press it into the top of the jar to keep the cabbage submerged then seal the lid and place the sauerkraut in a dark spot at room temperature for at least 3 weeks.