Sauerkraut

Name: Sauerkraut
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Cuisine: German
Ingredients: 1 head green cabbage, shredded; 1 tbsp fine sea salt; 1 tsp caraway seeds

Crisp and tangy fermented cabbage made with sea salt and aromatic caraway seeds. A classic probiotic side dish that pairs perfectly with hearty meals.

20 minEasyServes 1615 cal/serving

GermanSideFermentedVegetarianVeganLow CarbKetoPaleoWhole30Halal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1 head green cabbage, shredded
1 tbsp fine sea salt
1 tsp caraway seeds

Instructions

1

Toss 1 head shredded green cabbage with 1 tbsp fine sea salt in a large mixing bowl.
2

Massage cabbage firmly for 10 minutes until liquid releases.
3

Stir in 1 tsp caraway seeds until evenly distributed.
4

Pack cabbage tightly into a clean glass jar under brine.
5

Cover jar loosely and ferment at room temperature for 2 weeks.

Questions

How long does Sauerkraut keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Sauerkraut?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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