How to Make Sauerkraut (from Scratch)

German cuisine would not be complete without sauerkraut. There’s nothing better than a grilled bratwurst, brötchen and sauerkraut. Or really, sauerkraut with anything is always a good idea for me.  

My first recollection of sauerkraut is when I when I was seven years old, I remember seeing my dad pile it high on his hot dog. I was curious about it but when I tried it, it was not something that I liked.

Fast forward to adulthood and I finally tried sauerkraut again and this time, I really enjoyed it. I think it took a while for my taste buds to catch up to the delicious flavor of sauerkraut.

I am fascinated with the process of fermenting and pickling anything. I have been told that my grandmother used to pickle just about everything and although I never knew her so well, I have a feeling that a smile would stretch across her face to see me making sauerkraut. Imagining this makes me smile when I make it and I hope this recipe gives you a smile too.

Here’s the recipe:

Homemade Sauerkraut

• 15 c thinly sliced cabbage (about 3 lbs)
• 2 TBSP salt

Tools:

• A large glass jar
• A small glass jar (that fits into the large jar)
• 1-2 small, stones (that fit in the small jar)

Preparation: 

Thinly slice your green cabbage and place it in a large bowl.

Sprinkle over the salt and using your hands, knead the cabbage for about 10 to 15 minutes until it considerably reduced in size and develops a lot of liquid in the bottom of the bowl.

Before kneading the cabbage…

…after kneading the cabbage

Taking a large jar, stuff the cabbage in the jar being sure to stuff it down and pack it in the jar. Cover the cabbage with the remaining liquid, being sure that the cabbage is completely submerged with liquid.

Place two clean stones in a small container that fits in the jar.

Place the container in the larger jar to weigh down the cabbage.

Place the lid on the sauerkraut and leave the jar on your kitchen countertop for two weeks. Everyday, open the lid and press down on the sauerkraut to ensure that it remains completely submerged.

After two weeks, it is ready to eat and/or you can pop it in the fridge to use later.

Guten Appetit!