How to Make Homemade Sauerkraut
A simple, traditional Bulgarian-inspired sauerkraut recipe made with just cabbage, sea salt, and water. Crunchy, tangy, and naturally probiotic – perfect for gut health and winter meals.
Equipment
1 Preserving jar
Ingredients
- 1 medium head of cabbage organic
- 2 tbsp sea salt plus a pinch extra
- 500 ml water for brine filtered or boiled and cooled
Instructions
- Remove outer leaves, set one aside, and shred the cabbage finely.
- Massage with salt until softened and juicy (5–10 min).
- Pack tightly into sterilised jars, pressing down to release brine.
- Cover with the reserved cabbage leaf, weigh down.
- Pour the salty brine to cover the shredded cabbage.
- Cover loosely and ferment at room temperature for 5–7 days.
- Taste after day 5; once tangy, refrigerate to slow fermentation.
Notes
Dani's Notes:
Ensure cabbage stays submerged to prevent mould. Add carrots, garlic, or ginger for flavour variations. Sauerkraut keeps in the fridge for up to 6 months.YourDani x x
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 4gProtein: 1gFiber: 3g
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