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German Style Sauerkraut

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German Style Sauerkraut is a traditional fermented dish made with cabbage, carrot, and salt. Naturally tangy and crisp, it’s rich in probiotics and pairs perfectly with sausages, meats, and hearty stews.

Ingredients

2 kg green cabbage, shredded

40 g pickling salt

1 whole carrot, shredded

Instructions

  1. Place shredded cabbage and carrot in a large mixing bowl.
  2. Sprinkle pickling salt evenly over the vegetables.
  3. Massage the mixture with clean hands for 5–10 minutes until liquid is released.
  4. Pack tightly into a clean glass jar or crock, pressing down so liquid covers the vegetables.
  5. Place a fermentation weight or small plate on top to keep cabbage submerged.
  6. Cover with a cloth or loose lid to allow gases to escape.
  7. Ferment at room temperature (65–72°F / 18–22°C) for 1–4 weeks, checking daily.
  8. Taste after one week and continue fermenting until desired sourness is reached.
  9. Transfer to airtight jars and store in the refrigerator once fermentation is complete.

Notes

Use only pickling or sea salt without additives to ensure proper fermentation.

Check daily to keep vegetables submerged in brine.

Add caraway seeds, apples, or juniper berries for extra flavor.

Do not heat sauerkraut if you want to preserve probiotics.

Nutrition

Find it online: https://familydinnercooking.com/german-style-sauerkraut/