Easy Homemade Sauerkraut Recipe (Just Cabbage and Salt)

This simple sauerkraut recipe uses just two ingredients to create a probiotic-rich, naturally fermented food perfect for boosting gut health.

Prep Time 30 minutes

Servings 1 liter jar

Remove the outer leaves from your cabbage and set one aside for later. Slice the cabbage into thin shreds using a sharp knife or food processor.
Weigh the shredded cabbage and calculate 2.5% of that weight in salt (for example, 25g of salt for 1kg of cabbage). Add the salt and toss it through the cabbage with clean hands, don’t squeeze yet.
Let the salted cabbage rest for 20 to 30 minutes. This helps draw out moisture and makes it easier to release the brine later.
After resting, begin massaging and squeezing the cabbage until you see a good amount of brine in the bowl. This may take a few minutes.
Pack the cabbage into a clean glass jar, pressing it down firmly so it’s completely submerged under the brine.
Place one of the reserved cabbage leaves on top to keep the shreds down. Add a fermentation weight or a small clean jar on top to hold everything submerged.
Loosely close the lid and let the jar ferment at room temperature for 1 to 3 weeks. Open the lid daily to release built-up gases ("burp" the jar).
Once the sauerkraut reaches your desired tanginess, transfer it to the fridge. It can be stored for several months and the flavor will continue to develop over time.

Calories: 5 | Carbs: 1g | Fiber: 1g | Sodium: 120mg