This is the basic recipe for making raw sauerkraut. It works best using an appliance designed specifically for making sauerkraut. Fresh cabbage should have enough juice to make the brine. If your cabbage is dry, you may add extra liquid brine. The brine is made by stirring in 1 teaspoon salt into 1 cup water.
Serves: 40Hands-on: 30 minutesDifficulty: Medium
- 5 medium-sized heads cabbage
- 3 Tbsp. kosher salt
- 1 Tbsp. caraway seeds
- Grate the cabbage using a cabbage slicer or food processor. Alternatively, use a knife to chop the cabbage into small chunks.
- Place the cabbage into a large bowl and sprinkle the salt on top.
- Massage or pound the salt into the cabbage. Use a wooden pounding tool or meat tenderizer to pound the cabbage. Alternatively, massage and squeeze the cabbage by hand. This works the salt into the cabbage, helping to release the juices and create a brine.
- Mix the caraway seeds with the cabbage. Pack the cabbage into a sauerkraut maker or crock. Press down so there are no air bubbles.
- Place a weight on top of the sauerkraut to keep it submerged in the brine. Seal the container. As the cabbage cultures, it will create some gas bubbles and air pressure will build. Make sure there is a way for the air pressure to escape.
- Let the sauerkraut sit at room temperature for 5 days. The sauerkraut will be ready when the activity stops and there are no more air bubbles.