German Style Sauerkraut

Why You’ll Love This Recipe

This recipe is incredibly simple and requires just three ingredients, yet the result is deeply flavorful. Sauerkraut is not only delicious but also packed with gut-friendly probiotics. It’s a great way to preserve cabbage for months without refrigeration, making it both practical and healthy. Once you try homemade sauerkraut, you’ll never want to go back to store-bought.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 kg green cabbage, shredded
40 g pickling salt
1 whole carrot, shredded

Directions

1. Place the shredded cabbage and carrot in a large mixing bowl.
2. Sprinkle the pickling salt evenly over the vegetables.
3. Using clean hands, massage the cabbage and carrot for 5–10 minutes until they release liquid. This brine will serve as the fermentation liquid.
4. Pack the mixture tightly into a clean glass jar or fermentation crock, pressing down firmly so that the liquid covers the vegetables completely.
5. If needed, place a fermentation weight or small plate on top to keep the cabbage submerged.
6. Cover the jar with a clean cloth or lid (not airtight) to allow gases to escape.
7. Let the sauerkraut ferment at room temperature (65–72°F / 18–22°C) for 1–4 weeks, checking daily to ensure the vegetables remain submerged.
8. Taste after one week, and continue fermenting until it reaches your preferred sourness.
9. Once ready, transfer to airtight jars and store in the refrigerator for long-term use.

Servings and timing

This recipe makes about 2.5 liters of sauerkraut.
Preparation time: 20 minutes
Fermentation time: 1–4 weeks (depending on taste preference)
Total time: 7–28 days

Variations

• Add caraway seeds for a traditional German flavor.
• Mix in shredded apple for a touch of sweetness.
• Include juniper berries for earthy notes.
• Use purple cabbage for a colorful twist.
• Add garlic or ginger for extra depth.

Storage/Reheating

Once fermented, store sauerkraut in sealed jars in the refrigerator for up to 6 months. Do not heat sauerkraut if you want to preserve its probiotic benefits. If you prefer it warm as a side dish, gently heat it on the stovetop just before serving.

FAQs

Do I need special equipment to make sauerkraut?

No, a clean jar or crock works perfectly just ensure the cabbage stays submerged in brine.

Can I use regular table salt instead of pickling salt?

It’s best to use pickling or sea salt without additives, as iodine or anti-caking agents can interfere with fermentation.

How long should I ferment sauerkraut?

Anywhere from 1 to 4 weeks, depending on how sour you like it.

How do I know if my sauerkraut has gone bad?

If it develops mold, a foul smell, or slimy texture, discard it. A pleasantly sour aroma is normal.

Can I add other vegetables?

Yes, beets, turnips, or radishes can be shredded and added for extra flavor and color.

Should sauerkraut bubble during fermentation?

Yes, bubbling and fizzing are signs of healthy fermentation.

Can I eat sauerkraut raw?

Yes, raw sauerkraut is full of probiotics and best eaten uncooked for gut health benefits.

Can I make sauerkraut without carrots?

Yes, carrots are optional and mostly add sweetness and color.

Does homemade sauerkraut taste different from store-bought?

Yes, it usually has a fresher, more complex flavor compared to mass-produced versions.

Can I freeze sauerkraut?

Yes, but freezing will kill the probiotics. It’s best stored in the refrigerator.

Conclusion

German Style Sauerkraut is a simple, traditional recipe that transforms cabbage and carrots into a flavorful, tangy, and healthy fermented food. With minimal effort, you can create a probiotic-rich staple that enhances countless meals. Whether enjoyed raw as a crunchy side or gently warmed alongside meats, homemade sauerkraut is a classic worth making again and again.

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