How To Make Sauerkraut at Home 🥬
Have you ever wondered how to make sauerkraut at home? It’s so simple & ready to eat in just 5 days. Slice your cabbage, add salt, jar, & before too long… enjoy!
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Key Moments:
00:00 Introduction
00:48 Which cabbage to use
01:18 Which salt to use
01:36 Equipment you need
01:57 How to make sauerkraut
02:07 Organic vs. non-organic
02:53 Cabbage to salt ratio
03:38 Massaging the cabbage
04:48 Jarring
05:22 Avoiding metal utensils
05:53 Adding a weight
06:52 Topping up with brine
07:17 Lid options
08:54 When is sauerkraut ready
10:26 Taste test with Bryan
11:53 Recipe cost
13:11 Coming up next!
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Homemade Sauerkraut (makes 1 L)
1 kg (2.2 lbs) cabbage (taiwanese flat cabbage, green cabbage, or red cabbage)
1 tbsp (18 g) salt (non-iodized sea salt, kosher salt, or himalayan pink salt)
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21 Comments
What do you add to your sauerkraut? I know James (Happy Hungry Hibby) has added za'atar before! Leave your tips and ideas below ⤵
The seven-day-speedthrough-montage made me notice just how PROMINENT the maple syrup was on your countertop… which didn't surprise me at ALL. 😀 lol Although I am surprised you don't have, like, something to stand on to get more height in the kitchen when you're doing something like hand-manipulating the lettuce. (I have the same issue, sometimes — not the lettuce, but the height. lol)
I was DROOLING watching the sauerkraut prep; it looked so good, even BEFORE it was ready. Just the liquid on the bottom from squeezing the lettuce looked so appetising… but would you recommend even a little sip of that, or no? 😮
I hadn't know you could make yogurt in an oven, or even make kefir with water, so I'll definitely give Hibby's videos a look up! But, considering you're vegan, do you know what exactly you'd use to make the yogurt?
Finally… how long did the lettuce smell wind up lingering? I know from experience how it can be retained on your hands for a while if you don't wash thoroughly after… lol I hope Bryan took that scent a little better than he took having to burp the nipple on the fermenting jar! 😀He certainly ate down that sauerkraut once it was done like a champ. And just watching the video got me hungry for some…
Great video! I've never seen this kind of flat cabbage before! I really like Napa cabbage but I've only eaten it raw in salads or sautéed with onions. I usually buy the Costco sauerkraut container or the smaller version of the same brand at Trader Joe's.
I do ferment my Eco Enzyme though and it is amazing. I use it for so many things! It's very popular in Asian countries but Central and South America are catching up to it. Dr. Rosukon discovered it over 30 years ago ( you can Google it for more info). The only downside is that it takes 3 months to be ready.
Oh my gosh I can't wait for the tofu reuben sandwich next weekend
I've never made this at home because I have a friend who says that she still remembers the smell from when her mom used to make it when she was a child. Does it smell up your house?
yum to put whole caraway seeds ,mustard and pepper granules with sauerkraut. I use my Kitchenaid grater attachment to make the pieces smaller and it's use on my hands. Use Mad Millie Crockpot
You guys are hilarious 😆
Thank you. Sauerkraut is one of my favorite foods. And I purchased a fermenting jar about 3 years ago and have not used it yet. Melissa Plessinger
I never failed a batch of Sauerkraut when I just used cabbage. I tried to add a bit of carrots once (cut into matchsticks) and it failed horribly. Too much sugar? I don't know, I'm not an expert. Could have just been a fluke. But I'll just stick to cabbage.
Thanks for that. Really needed the push to make some. ❤
You 2 crack me up ❤ How long does this last in the fridge; as opposed to store bought? I want to try fermented green beansand cucumbers this garden year.
We eat a few bites of SK everyday, and this looked so easy to do at home. I'll definitely be trying it. We are obsessed with Old Bay, so we may try that on ours. Seems the possibilities are endless. You guys are too cute! Thanks so much.
Wow, I really have to make this next week! Sometimes, here in Germany, there is a pepperoni in the Sauerkrat-Jar.
I thought about making Tofu myself too, because of all the rubbish and microplastic that go with the packages… Maybe you could do that and I'll just copy your recipe, so I know it'll be tasty for sure!
Goes Great with Falafel, at the simplest 'hood style places.😍😍👍🏻👍🏻😍😍
Hey! I loved this video! This probably sounds untrue (lol) but I made sauerkraut without salt, I used the juice of a couple of lemons to extract the liquid from the cabbage. It actually worked and fermented really nicely, I was really surprised at how good it tasted. I let it ferment for 5 days. I also fermented hot peppers without salt- I used a raw vinegar and some cane sugar. I was shocked at how good it was. The longer I let it ferment the more the flavor developed into something truly delicious.
fun. i also need to eat more fermented things.
Hi I’ve dappled in fermentation, and enjoying. Thank you for sharing your process.
Very interesting Kathryn. Always water to try sauerkraut but it’s the salt as hubby watches his salt intake.
Thanks for the video.
I eat cabbage weekly.
I see it’s easy. Thanks again.
I make the pickle with ACV and salt with cucumber and carrot.
Kathryn the sauerkraut looks 😋 and it's something I haven't made yet. Another fantastic video and love 🥰 it. Love 💓 Kathryn & ❤ Bryan.
Fabulous tutorial, I always add caraway seeds.
ok, I am going to do it! I have been putting it off for far to long, thank you