2-Ingredient Homemade Sauerkraut [Recipe] (2024)

I have always lovedsauerkraut. But after trying a homemade sauerkraut recipe,the commercially canned stuff just doesn't cut it anymore. Once I discovered how flavorful and nutritious fermented veggies are, I enrolled ina fermentation class at the local community center to help me master the basics. I was shocked at how easy it was and quickly began experimenting at home with different combinations of vegetables to try.

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Regardless of my latest fermentation project, I always have sauerkraut on hand for two reasons: taste and simplicity. The tang andcrunchy texture keep me coming back, and prep is a breeze. There's really nothing to it. The sauerkraut recipe consists of cabbage, salt, and acontainer to put it in. The hardest part about making sauerkraut iswaiting to eat it!

Sauerkrautrelies on lacto-fermentation. The Lactobacillus bacteriaon the cabbage converts sugars into lactic acid, which preserves the vegetable andinhibits the growth of harmful bacteria. The salt also helps prevent bad bacteria from growing, so don't be afraid of the kraut!

It's totally safe, but you'll need to be careful to use clean containers and utensils during preparation as to not introduce potential contaminants. I use a bowl, wide-mouth mason jar, and a canning funnel. The collapsible canning funnelthat I use fits both regular and wide-mouth mason jars and dramatically reduces the mess. The first few times I made sauerkraut, I did it without a funnel and ended up with half of it on the counter.

📖 Recipe

2-Ingredient Sauerkraut [Recipe]

Only two simple ingredients to make your own sauerkraut!

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizer, Condiment, Salad, Side Dish

Cuisine: American, German

Special Diet: Dairy-Free, Gluten-Free, Paleo, PSMF, Vegetarian

Servings: 30 Servings

Serving Size: 42 g

Net Carbs: 1.5g

Author: Tasha

Ingredients

• 1 Head Cabbage Chopped
• 1 Tablespoon Sea Salt

US Customary - Metric

Instructions

• Shred or chop cabbage.

• Place cabbage into large bowl and add salt.

• Mash everything with a tamp or your hands to create brine until cabbage is limp and translucent.

• Pack cabbage and brine tightly into clean container until all of the cabbage is submerged.

• Ensure cabbage remains submerged by placing a cabbage leaf and a clean weight over the top.

• Cover with cloth, secure with band.

• Let sit at room temperature for several days up to 6+ weeks, until it reaches desired flavor.

• Refrigerate to stop the fermentation process.

  See Also

  Natural Starter Bread Recipe | Chocolate & ZucchiniEASY Homemade Meatball Recipe (oven-baked!) - I Heart NaptimeClean Eating Dinner Recipes Index - My Natural Family6 Healthy Muffin Recipes (1 Base Batter)

Notes

Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.

Nutrition

Nutrition Facts

2-Ingredient Sauerkraut [Recipe]

Serving Size

42 g

Amount per Serving

Calories

10.4

% Daily Value*

Fat

g

%

Sodium

241.3

mg

10

%

Potassium

70.7

mg

2

%

Carbohydrates

2.4

g

See Also

The Best Zucchini Recipe Ever - Zucchini Crust Pizza

1

%

Fiber

0.9

g

4

%

Sugar

1.3

g

1

%

Protein

0.5

g

1

%

Net Carbs

1.5

g

3

%

* Percent Daily Values are based on a 2000 calorie diet.

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I prefer to eat my sauerkraut raw to reap the benefits of the probiotic bacteria. When cooked, the heat kills off the gut-healthy live cultures. Try adding sauerkraut to a salad, garnish to your favorite protein or as a side-dish of its own. You can add additional seasonings or ferment with other veggies for unique flavor combinations. Caraway seeds are a very popular addition to sauerkraut recipes.

Tasha

Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.