This simple but delicious recipe for homemade kraut has been passed down from my mom. Though she’s no longer with us, I still make her kraut every year. It brings back so many memories of her kitchen, the smell of fresh cabbage, and the love she poured into everything she cooked.
Here’s how she made it, with a few extra details to ensure you get it just right:
Ingredients:
- 1 medium to large head of cabbage (green or purple, or a mix!)
- 2 tsp kosher salt (mom always used kosher, so I do too for the best taste and texture)
- 1 tsp sugar
- 1 tsp vinegar (white or apple cider)
- Water (enough to cover the cabbage in the jars)
- Optional: 1-2 banana peppers for a bit of heat and flavor
Instructions:
- Prepare the Cabbage:
- Start by removing the outer leaves of the cabbage. Slice it in half, and then into quarters. Remove the core.
- Shred the cabbage into thin strips using a sharp knife or a mandoline slicer. You want the cabbage to be finely shredded but not too small. This will help it ferment properly.
- Pack the Jars:
- Sterilize your jars first. You can do this by running them through the dishwasher or boiling them in water for 10 minutes.
- Start packing the shredded cabbage into the jars. Press it down tightly but gently to ensure there’s no air. The cabbage should be snug in the jars but not overstuffed. Leave some space at the top so you can add liquid.
- Add the Seasoning:
- For each jar, sprinkle in 2 teaspoons of kosher salt, 1 teaspoon of sugar, and 1 teaspoon of vinegar. If you’re adding banana peppers, slice them and place a few rings in each jar. They’ll infuse the kraut with a slight heat and tang.
- Fill with Boiling Water:
- Bring a pot of water to a boil, and carefully pour the hot water into each jar, covering the cabbage. The water should be just above the cabbage line.
- Use a knife or spoon to gently stir inside the jar to help remove any trapped air bubbles. This ensures that the cabbage stays submerged, which is crucial for proper fermentation.
- Seal the Jars:
- Put the lids on the jars, but don’t screw them on too tightly. You want to allow some air to escape as the kraut ferments. Tight lids may cause the jar to break or the kraut to overflow.
- Fermentation:
- Place the jars in a cool, dark place (like a basement, pantry, or cupboard) for about 2 to 3 weeks. The kraut will start fermenting during this time, and the flavor will develop. You can taste it after two weeks to see if it’s reached your desired sourness.
- Enjoy:
- After 2-3 weeks, when it’s ready, you can store your kraut in the fridge. It should keep for several months in a sealed jar, though it never lasts that long at our house!
Benefits of Homemade Sauerkraut:
Homemade sauerkraut is not only delicious but also packed with health benefits:
- Probiotics: Sauerkraut is naturally fermented, which means it’s loaded with probiotics that promote a healthy gut. These good bacteria support digestion, boost immunity, and may improve overall gut health.
- Rich in Nutrients: It’s high in vitamin C, which supports your immune system, as well as fiber for healthy digestion. The cabbage also contains vitamin K and B vitamins that help maintain bone health and energy levels.
- Antioxidants: Cabbage, especially when fermented, contains powerful antioxidants that help protect your cells from damage and reduce inflammation in the body.
- Supports Digestion: The fermentation process not only makes the cabbage easier to digest but also contributes to improved nutrient absorption.
Q&A:
Q: How do I know when the kraut is ready to eat?
A: Kraut can take anywhere from 2 to 3 weeks to ferment, depending on the temperature and how tangy you like it. If it’s too salty or not sour enough, let it ferment a bit longer. Taste it at different points to find your preferred level of tartness.
Q: What if I don’t have banana peppers?
A: No worries! The kraut will still turn out amazing without them. The banana peppers just add a little extra kick, but it’s totally optional. You can also experiment with other spicy peppers, or even garlic and dill for a different flavor.
Q: Can I make sauerkraut with red cabbage?
A: Absolutely! Red cabbage makes a beautiful purple kraut, and the flavor is slightly sweeter. It ferments just like green cabbage and is just as nutritious.
Q: My kraut is floating above the water level in the jar. What should I do?
A: If the cabbage isn’t fully submerged, it can spoil. You can place a weight (like a clean rock or a small, sterilized jar) on top to keep it under the water. Alternatively, top it off with a little more boiling water.
Q: Can I add other vegetables to my kraut?
A: Yes, feel free to experiment! Carrots, onions, or even beets can be added for additional flavor. Just make sure to keep the balance of salt and water for proper fermentation.
Making kraut the way my mom did always brings me comfort. Whether you’re new to fermentation or a seasoned pro, this recipe is simple and adaptable. Enjoy the process and the memories! 🥰