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Easy Homemade Sauerkraut (Raw, Fermented)

Easy Homemade Sauerkraut (Raw, Fermented)

Chelsea Colbath
A simple recipe for sauerkraut that requires no fancy techniques, special equipment, or stress!
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1 hour

Ingredients
  

  • 1 medium-sized head of cabbage green, purple, or Napa cabbage can all be used
  • 2 1/2 Tablespoons sea salt
  • 1/4 cup virgin coconut oil melted*

Optional

  • 3-4 pickling cucumbers can omit or use carrots or onion instead
  • 2 cloves garlic 2 teaspoons chili flakes, or 1/4 cup fresh dill

Equipment

  • 1 large wide-mouth jar at least a half gallon/2 qt capacity, or several quart jars
  • 1 paper towel or clean cheesecloth
  • 1 rubber band

Instructions
 

  • 1. Thinly slice the cabbage and cucumbers (if using), and transfer to a large mixing bowl. Add salt, and massage/toss with your hands to fully cover all the cabbage with salt. Cover the bowl, and let sit at room temperature for at least an hour, until the cabbage has wilted and there is at least an inch of liquid in the bowl. The cabbage can sit for up to 12 hours at this step, if you are pressed for time or want to do this before leaving for work in the morning or before bed at night.
  • 2. While cabbage wilts, clean and dry a large jar or several wide-mouth mason jars and finely chop any flavor additions (garlic, dill, etc).
  • 3. When cabbage has sat for at least an hour, mix in garlic or other spices, and pack tightly into the jar, pouring all liquid into the jar as well. If the liquid doesn't cover the cabbage, you can add a splash of water, but there should be enough liquid released from the cabbage to fully submerge the sauerkraut mixture.
  • 4. Pour coconut oil on top of the sauerkraut (don't worry if some mixes in with the cabbage, it will all settle back to the top), and secure a paper towel (or cheesecloth) over the top of the jar with a rubber band. Depending on the size of your jar, you may need more or less oil to form a layer on top of the sauerkraut. You're looking for about a half inch of oil on top, give or take.
  • 5. Let sit at room temperature for 1-3 weeks. If at any point you notice the cabbage expanding up above the water/coconut oil line, press it down with a wooden spoon, then cover with the paper towel and continue to let it ferment. When it's done depends on your taste preferences. I've found that somewhere between 10-15 days is perfect for me, but the only way to find out is to taste it! Just reach a clean fork in and take a taste. If it's tangy enough for you, it's done. If not, keep fermenting and sample again in a few days.
  • 6. Put a lid on the jar and transfer the finished sauerkraut to fridge. Once cold, remove hardened disk of coconut oil from the top, and enjoy. Sauerkraut lasts in the fridge for at least 6 months.

Notes

*the oil is completely optional, but helps create an extra barrier between your cabbage and air, which is the only thing that could create mold and ruin your fermentation. Olive oil can be used instead, but it can't easily be removed from the sauerkraut after like coconut oil can, so you'll just stir it into the kraut and have a little residual flavor of olive oil in your sauerkraut. You can also just tuck a large cabbage leaf on top of the sauerkraut and press down firmly, ensuring the cabbage leaf holds everything below the water line. In this case, I recommend pushing it down once daily to make sure everything is still below water.