Homemade Sauerkraut
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Sauerkraut is very easy to make and really it’s the nature and time that do most of the work. If you never tried making the sauerkraut before, don’t be afraid to give it a try. But the word of warning, you may never go back to a store purchased sauerkraut again.
Ingredients
- 11-15 pounds of shredded cabbage
- 5 cups of shredded carrots
- 8-10 tbsp kosher salt (you may use pickling salt or sea salt)
- 3-4 tbsp of sugar (optional)
Instructions
- Mix all of the ingredients well let in a large bucket or any other suitable container. Let it sit for a few minutes.
- Pack the mixture into the container that will be used for fermentation. (*see the notes below)
- Let it ferment for 7-10 days before transferring your sauerkraut into glass jars for storage. (stay tuned for the video on how to do it)
To make your own homemade sauerkraut, you do not need any special crock as long as you use a nonreactive vessel. It can be as simple as a food grade plastic bucket.
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Thanks for sharing this with us! The boys love to make sauerkraut with me and I planned to do another batch tomorrow so we’ll watch the video too! My boys like colorful food so I try to mix it up a little by using a purple cabbage or carrots. The probiotics in the end result are so good that I give the juice in a dropper when they are little babes. Jonah’s still adjusting to the taste… he’ll come around.
Matushka Katia, thank you so much for watching! I never made sauerkraut before although I watch my mom plenty of time and on occasion helped her shredding the cabbage. I was overly generous with the salt. My sister says that it’s near impossible to over-salt the sauerkraut. It has been only three days. I think it may take longer than a week. We’ll see. We need to do a recipe together.