Homemade Sauerkraut Recipe (Pickled Cabbage)
“Homemade Sauerkrat is a healthy and refreshing side to any meal. It saves you money, and satisfies your craving for pickles whenever you feel like”
Etti Shahar
Original Recipe Author
Those who love pickles will appreciate them even more when the ingredients are healthy without artificial additions.
So, instead of going for those expensive branded pickles, why not make your own? They’re easy, quick, healthy, and can be made in batches. You can make any number of jars you like at a time to ensure that you have a limitless supply.
After all, what you need is a jar, some cabbage, carrots, garlic, and some salted boiling water.
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Why this Homemade Sauerkraut Recipe is A MUST-try:
Homemade Sauerkraut Recipe (Pickled Cabbage)
Ingredients
- Tightly packed large cabbage
- 4 large carrots (peeled)
- 1 small hot pepper (thinly sliced (optional))
- 10 garlic cloves
- A bushel of dill
- A bushel of parsley
- 8 cups boiling water
- 8 tsp. salt
Instructions
- Use a Mandoline slicer to slice the cabbage into thin pieces. If you don’t have that, a sharp knife will do. Don’t use a food processor because it will make the slices too thin for the recipe.
- Madoline-slice the carrots into thin sticks. Again, if you don’t have that, using a grater will do the trick.
- You’ll need to boil some water and add some salt to prevent the cabbage from going bad. It’s a little tricky to use ‘sense’ while adding salt here, so we recommend adding 1 tsp. of salt for every cup of water. Don’t forget to keep mixing until the salt completely dissolves in the water.
- Start filling up your jar with the cabbage and carrots you just cut. Put your garlic cloves in any pattern your like, but make sure that they’re not all stuffed in one place. You may put some hot pepper if you desire a spicy touch.
- With every few increments, compact the mixture with your fist. Try to eliminate any room, as it can slow down your pickling process.
- After filling up the jar completely, stick a long knife or the handle of a wooden spoon all the way to the bottom. This’ll allow the liquid to spread evenly down to the bottom of the jar.
- Repeat this step a few times. But be careful not to do it too vigorously to avoid breaking the jar.
- Remember that boiling water? Pour it into the jar. It’ll get steamy, so keep your face away from the steam so you can see well. This’ll prevent you from pouring on your hand by accident. It happens.
- Put your dill and parsley on top of it everything, then close the jar tightly.
- Once the fermentation starts, the liquids in the cabbage will come out. So, placing your jar on a plate to catch these liquids is a good idea. You don’t need that extra liquid, so just clean it off or pour it in the sink.
- It’s now a game of waiting. You’ll have to wait for around 3–4 days. Open the jar once a day to let the gases out, then close it tightly.
- Once the waiting of 3–4 days is over, you may open the lid. Remove the top layer of greens, as it often goes bad first.
- You can start eating at that time, but if you can continue the game of waiting, give it another 3 days. This’ll ensure the maximum flavor.
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Oh, and we almost forgot!
This Homemade Sauerkraut Recipe is a part of our Salad Series. Click NOW for more fun ideas you don’t wanna miss!
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