Basic Raw Sauerkraut Recipe

Try this basic sauerkraut recipe to get you started with fermenting. Sauerkraut tastes great on the side with most dishes or try a small amount or kraut or a teaspoon of the juice in with your smoothies.

this recipe

If you’re curious about raw food then you may want to get into making your own raw unpasteurised fermented sauerkraut.

Basic raw sauerkraut recipe

Juliette | Flourishing Kitchen

Try this basic sauerkraut recipe to get you started with fermenting.

5 from 1 vote

Print Recipe

Prep Time 40 mins

Fermenting time 14 d

Total Time 14 d 40 mins

Course Condiment

Cuisine Vegan

Servings 1 medium mason jar

Equipment

• 1 chopping board.
• 1 sharp knife.
• 1 large mixing bowl.
• 1 clean glass jar with lid or mason jar.
• A small amount of filtered/bottled water may be necessary.

Ingredients

  

1x2x3x

• 1 Small White Cabbage.
• 1-2 tablespoons Himalayan pink salt

Instructions

 

• Peel the outer layer of leaves from the cabbage then cut out and reserve the stem, you’ll need this for later.
• Half the cabbage then slice each half thinly and add to the mixing bowl. Sprinkle 1 tablespoon of the salt over the cabbage and mix in thoroughly with your fingers.
• Leave for 30 minutes to allow the salt to begin drawing out the water from the cabbage. Massage the cabbage with your hands for a good 10 minutes until a good amount of water (brine) is released from the leaves.
• Do a taste test. It should taste salty but, not horribly so. Equally, if it’s not salty enough then add a little more salt and mix it through the cabbage.
• Pack the cabbage into a mason jar. Pour in the brine, making sure the cabbage is completely submerged. Place a piece of reserved cabbage (from the stem) on top of the sauerkraut to help in holding under the brine. Leave a good couple of inches gap at the top of the jar to allow the fermenting to take place.
• Cover the jar with the lid and leave to ferment for 2 weeks before putting into the fridge. You will need to burp the jar (remove the lid to let the air out, then place it on again) every day to release the pressure that builds up inside - you don’t want it to explode all over the counter!
• Taste the sauerkraut before putting into the fridge. If you prefer a stronger more sour taste from the sauerkraut leave it for another week before placing it in the fridge. You will need to continue to burp the sauerkraut each day until it's ready.

Keyword cabbage, fermented, sauerkraut

Tried this recipe?Let us know how it was!

Enjoy! I’m off to make some tea.

I may have to visit the fridge to grab a forkful of sauerkraut now too.

Love raw food 🙂

XOXO

Juliette