Fermented Vegetables

Fermented sauerkraut – The traditional German ferment

Fermented sauerkraut – The traditional German ferment - wooden masher

Dear fermentation friends,

We Germans love sauerkraut! And this is well known all over the world. But how amazing would it be, if you could make your own selfmade sauerkraut at home?

all you need for fermenting you can easily order here*

Fermenting is very easy and tasty. Fresh, self-fermented sauerkraut with a crispy bratwurst is one of the favourite dishes of all Germans. Try it yourself!

For this easy fermented sauerkraut recipe you need those ingredients

Do you have everything? This is how to make your selfmade sauerkraut!

  1. Cut off the stalk and cut the white cabbage in 2 pieces
  2. Grate the cabbage finely with a slicer and add the spices
  3. Now, knead everything thoroughly to make sure there is enough liquis for the salt pickle we need for fermentation.
  4. Fill everything in a vessel or several vessels – we use those high quality fermentation vessels*.
  5. Now, use the wooden masher to make sure there is no air left between the sauerkraut
  6. In the end, use the glass weights to keep the cabbage under the salty water and close your fermentation glasses with airlock.
  7. Let your sauerkraut batch ferment a dark and cool place for 4-8 weeks. Try it now and then to not miss the perfect taste. Leave it in a fridge afterwards.
  8. Now, enjoy your homemade sauerkraut! We wish you a lot of fun with fermenting

selfmade sauerkraut

Print Recipe
Serves: 3 Cooking Time: 15 min

Ingredients

  • 3x700ml-glass with lit, fermentation Air Lock and glass weights
  • 1 kg white cabbage
  • 1 tsp caraway seeds
  • 20g salt

Instructions

1

Cut off the stalk and cut the white cabbage in 2 pieces

2

Grate the cabbage finely with a slicer and add the spices

3

Now, knead everything thoroughly to make sure there is enough liquis for the salt pickle we need for fermentation.

4

Fill everything in a vessel or several vessels – we use those high quality fermentation vessels.

5

Now, use the wooden masher to make sure there is no air left between the sauerkraut

6

In the end, use the glass weights to keep the cabbage under the salty water and close your fermentation glasses with airlock.

7

Let your sauerkraut batch ferment a dark and cool place for 4-8 weeks. Try it now and then to not miss the perfect taste. Leave it in a fridge afterwards.

8

Now, enjoy your homemade sauerkraut!

Have fun and enjoy!

I wish you a lot of fun by making this fermented sauerkraut recipe and I am very excited to hear your opinions about this delicious recipe.

I would love to see some comments about your favourite fermented recipes and how you liked mine.

I am looking forward to see you again for my next recipes.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

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2 Comments

  • Reply
    Andrea Vu
    Friday June 5th, 2020 at 12:08 PM

    Hallo! Bei mir ist der Sauerkraut sehr salzig geworden, woran liegt das? Habe mich sehr genau an die Mengenabgabe gehalten 🙁

    Danke,
    LG Andrea

    • Reply
      Petra
      Friday June 5th, 2020 at 12:39 PM

      Liebe Andrea,

      vielen Dank für Ihren freundlichen Kommentar.

      Grundsätzlich ist es ja sehr unterschiedlich wie Menschen den Salzgehalt empfinden. Wenn Sie viel Rohkost essen ist bei diesem Rezept vielleicht etwas zu viel Salz enthalten. An dieser Stelle ist das Rezept im Prinzip lediglich eine Empfehlung und Sie können für das nächsten Mal einfach die Salzmenge reduzieren und schauen wie es Ihnen damit schmeckt:-)

      Viel Spaß weiterhin beim Fermentieren!

      Liebe Grüße

      Petra & Stephan Kriegener

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