If you know how good sauerkraut is for you, and you are looking for a clear & simple recipe to make it. This Green Cabbage Sauerkraut recipe is for you!
I have been making sauerkraut and other fermented vegetables for so many years but never thought about making a video to share it. However, after I happened to read about the benefits of eating sauerkraut again, I knew it’s time for me to share how to make it through my video.
Making sauerkraut is very easy, once you get the right recipe. You can double or reduce the amount you want to make accordingly.
You can make sauerkraut with all kinds of vegetables, but my favorite is Green Cabbage Sauerkraut. It’s simply delicious with only green cabbage, salt, and a little bit of filtered water!
Making Green Cabbage Sauerkraut takes anywhere from 3-7 days to ferment. If I make it during summer, the fermentation is usually done by day 3 or 4, then I have to move it to the fridge for slow fermentation to develop the flavor I like. It takes about 7 days to ferment at room temperature if I make it when the temperature is cooler.
I like to let it sit in the fridge for at least 3 days before I start eating it, but you can eat it any time after it’s done fermenting. It really depends on your preference.
Ready to make this foolproof Green Cabbage Sauerkraut? Let me show you how!
Ingredient for making Green Cabbage Sauerkraut:
- 8-10 cups (1,920-2,400 ml) of thinly shredded/sliced green cabbage. I usually use 1 small cabbage to get this amount.
- 2 ½ tsp (12.5 ml) of good salt
- ⅓ cup (80 ml) of filtered water
Instructions:
- Wash the green cabbage, and remove the outer leaves that are too tough to eat. Set the leaves aside as you’ll need it at the end.
- Cut the cabbage, quarter, cut the core and thinly slice it. You can use a slicer if you like, but a sharp knife works fine to get 8-10 cups.
- Sprinkle 1 tsp (5 ml) of salt and mix it, then add another tsp (5 ml), mix again and let it rest for 10-15 minutes.
- Now, you should see some water released from the cabbage. Massage it thoroughly until all is wilted and you have more juice.
- Tightly pack it in a clean glass jar, use one of the leaves you removed earlier to cover it and press it down. Note: Be sure to leave about 1-2 inch of space from the rim as it can overflow easily during fermentation.
- Mix filtered water with ½ tsp and add it to the jar. Make sure all is submerged in the brine, if not, you can use something to weigh it down.
- Clean the jar rim, loosely cover it and let it ferment at room temperature to ferment. It usually takes about 7 days if it’s cold but only takes about 3-4 days when it’s warm.
- When it’s fully fermented, it should taste sour and the color should turn golden brown. The brine should be clear with a lot of bubbles.
- Remove the weight if you used one and move the jar to the fridge. If you like the taste of it, you can start eating it right away. I like to let mine sit in the fridge at least 3 days before I start eating it. Note: you might find the brine is low after being in the fridge. Don’t worry, it’s normal. The cabbage takes back some water when it’s cold. If you push it down, you’ll see that the water is there.
- Enjoy it a little bit at a time. Push the rest of it down under the leaf after each use and keep it refrigerated. It should last for a long time if you don’t finish it too fast!.
thinly shred/slice the cabbage
add salt a little bit at a time and roughly mix
massage until all is wilted
tightly pack in a clean glass jar and leave about 1 1/2 inches to the rim
fully fermented green cabbage sauerkraut
enjoy it a little bit at a time but often
