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Small Batch Sauerkraut Recipe
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Prep Time
15m
Cook Time
-
Total Time
15m
This Small Batch Sauerkraut recipe is a quick and easy way to make your own tangy, probiotic-rich cabbage dish. With just a few simple ingredients like cabbage, sea salt, and optional caraway seeds, you can enjoy the flavors of homemade sauerkraut without needing a large batch.
Ingredients
Servings:
16 servings
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Remove core from cabbage. Cut in half and finely shred.
2
Place cut cabbage in large bowl and sprinkle salt on top.
3
Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.
4
When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.
5
Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).
6
Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
7
Loosely cap the jar and place it in a cool, dark spot.
8
Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).
9
After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories12kcal0%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates3g0%
-
Fiber1g0%
-
Sugar2g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium312mg15%
Percent Daily Values are based on a 2,000 calorie diet.