German Style Sauerkraut

Why You’ll Love This Recipe

• Requires only three simple ingredients
• Naturally fermented with no special equipment needed
• Packed with probiotics and nutrients
• Long shelf life when stored properly
• Authentic German flavor and texture

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 kg green cabbage, shredded
40 grams pickling salt
1 whole carrot, shredded

Directions

1. Place the shredded cabbage and carrot in a large mixing bowl.
2. Sprinkle the pickling salt over the vegetables. Using clean hands, massage and squeeze the cabbage mixture for 10–15 minutes until it softens and releases its juices.
3. Pack the cabbage mixture tightly into a clean fermentation crock or glass jar, pressing down firmly so the brine rises to cover the vegetables.
4. If needed, place a fermentation weight or a small clean plate on top to keep the cabbage submerged in its own liquid.
5. Cover the jar with a clean cloth or fermentation lid to allow gases to escape while keeping dust out.
6. Store at room temperature (65–72°F / 18–22°C) for 1–4 weeks, depending on your taste preference. The longer it ferments, the tangier it will become.
7. Check daily to ensure the cabbage stays submerged and skim off any foam if necessary.
8. Once the sauerkraut reaches your desired flavor, transfer it to airtight jars and refrigerate.

Servings and timing

This recipe makes about 12 servings. Preparation takes around 20 minutes, with fermentation requiring 1–4 weeks depending on taste and room temperature.

Variations

• Add caraway seeds for a traditional German flavor.
• Include juniper berries or bay leaves for depth.
• Mix in red cabbage for a colorful twist.
• Add sliced onions or garlic for extra flavor.
• Spice it up with chili flakes for a tangy kick.

Storage/Reheating

Store sauerkraut in airtight jars in the refrigerator for up to 6 months. Keep the vegetables submerged in liquid to maintain freshness. Sauerkraut is typically eaten cold or at room temperature, but you can warm it gently on the stovetop if serving alongside hot dishes. Do not boil, as this will destroy beneficial probiotics.

FAQs

How long should sauerkraut ferment?

It usually takes 1–4 weeks, depending on the temperature and your taste preference.

Can I use table salt instead of pickling salt?

Pickling salt is best because it contains no additives. Table salt may affect fermentation.

Why is my sauerkraut not producing enough liquid?

Massage the cabbage longer, or add a small amount of salted water to cover the vegetables.

Does sauerkraut need to be refrigerated during fermentation?

No, it should ferment at room temperature, then be refrigerated once ready.

How do I know if my sauerkraut has gone bad?

If it smells rotten, has mold, or tastes off beyond tanginess, discard it.

Can I speed up fermentation?

Warmer temperatures speed fermentation, but slow fermenting at cooler temps often yields better flavor.

Is sauerkraut healthy?

Yes, it’s full of probiotics, vitamins, and fiber, supporting gut health and immunity.

Can I make sauerkraut in smaller batches?

Yes, simply scale the ingredients proportionally.

Can I freeze sauerkraut?

Yes, but freezing may soften its texture. It’s best stored in the fridge.

What can I eat sauerkraut with?

It pairs perfectly with sausages, sandwiches, or even as a salad topping.

Conclusion

German Style Sauerkraut is a timeless, probiotic-rich dish that transforms simple cabbage into a tangy, crunchy, and flavorful side. With minimal effort and just a little patience, you can enjoy authentic homemade sauerkraut that enhances any meal and supports a healthy diet.

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