How to Make Homemade Sauerkraut (Just 4 Ingredients)
This simple guide on how to make sauerkraut only calls for cabbage, carrots, sugar and salt. Make it in 20 minutes, then sit back and watch it ferment.
Servings 8 servings
Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit.
Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.
Add in the sugar and salt to the veggies and massage the seasoning into the veggies. Press all the ingredients down with your hands and place a couple of large cabbage leaves on top.
Place a plate large enough to cover the bowl or container on top. Place something heavy on top of the plate to weigh it down. Place the container in a warmer part of the house, where it's about 77°F.
Check the sauerkraut on a daily basis. Day #3 is typically the best. Once it's to your liking, transfer it to a clean jar and refrigerate it for up to 2 months.
Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3524mg | Potassium: 267mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3933IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg