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German Style Sauerkraut

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A traditional German fermented cabbage dish made with cabbage, salt, and carrot. Tangy, crunchy, and probiotic-rich, it’s perfect as a side dish or topping for sausages, and sandwiches.

Ingredients

2 kg green cabbage, shredded

40 grams pickling salt

1 whole carrot, shredded

Instructions

  1. Place the shredded cabbage and carrot in a large mixing bowl.
  2. Sprinkle the pickling salt over the vegetables. 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 covers the vegetables.
  4. If needed, place a fermentation weight or clean plate on top to keep the cabbage submerged.
  5. Cover 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, tasting periodically until tangy enough.
  7. Check daily to ensure the cabbage stays submerged and skim off any foam if needed.
  8. Once fermented to taste, transfer to airtight jars and refrigerate.

Notes

Add caraway seeds for a classic German flavor.

Include juniper berries or bay leaves for extra depth.

Mix in red cabbage for color.

Add garlic or onions for bolder flavor.

Ferment longer for stronger tanginess.

Nutrition

Find it online: https://justsosavory.com/german-style-sauerkraut/