... How To Make Sauerkraut | Dance of Stoves

How To Make Sauerkraut

Learn how to make sauerkraut, a traditional German food high in vitamin C and probiotics. It is a simple recipe that only requires two ingredients.

Rectangular photo of a bowl of sauerkraut
Sauerkraut is nothing more than fermented cabbage in brine (salted water). 

It has a high vitamin C content and is a natural probiotic full of beneficial bacteria for our intestines. 

Also Read: Spicy Arrabiata Pasta Recipe

It is a straightforward recipe to make.

Most of the packaged sauerkraut are processed, have additives and are not beneficial for our digestive system. 

This homemade version is much healthier and cheaper than the ones sold in the supermarket.

Also Read: Best Salad In Jar Recipe

It is the perfect accompaniment to your main dishes because it is delicious. 

It goes great with meat substitutes like seitan and will also add a spectacular flavour to your meals and dinners.

Sauerkraut, a traditional German recipe. 

Also Read: Easy Olive Tapenade Recipe

It is simple, healthy, and very beneficial for our body and contains large amounts of vitamin C. 

To make it, you only need two ingredients: cabbage and salt.

By the way! 

Also Read: Vegan Olive Tapenade Recipe

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How to Make Sauerkraut - Step by Step
Step by step photo of how to make sauerkraut

  • Cut the cabbage into four pieces (photo 1) and then into strips as thin as possible (photo 2).
  • Mix the cabbage and salt in a large bowl (photo 3) and let it rest for 10 minutes.
  • Vigorously massage the cabbage to break its cellular structure (photo 4) and release all the liquid for 5 or 10 minutes.
  • Place the cabbage in the jar and press with a spoon or with your fists (photo 5). Add the liquid that has been released (photo 6).
  • Close the jar and store the sauerkraut in a dry, dark place for four weeks. Could you not open it during that time?
  • Once ready, you can store it in the fridge.

Tips

  • You can use any cabbage for this recipe.
  • Some people add different spices and ingredients to flavour the sauerkraut.
  • Ideally, sterilise the jar you are going to use with boiling water before making the sauerkraut. You can also distribute it among several smaller pots.
  • I recommend that you use a Fido-type jar because they close tightly. If you don't have one, you can add olive oil to the mixture.
  • I usually use acceptable sea salt for this recipe, although you can use any salt.
  • The cabbage must be submerged, or the sauerkraut will spoil. You can put a weight or a stone so that it does not float.

Photo of a glass jar full of sauerkraut
How long does the sauerkraut hold?

Sauerkraut holds a lot, although it is so delicious that you will not be able to avoid eating it every day! 

Even so, you can store it in a closed container in the fridge, and it will last for about six months.

Can sauerkraut be frozen?

Although you don't need to freeze it because it lasts a long time in the fridge, you can too. 

Store it in a closed freezer-safe container and leave it in the freezer for up to 6 months.

To thaw it, transfer it to the fridge or leave it at room temperature overnight.

When to eat sauerkraut

This recipe is the perfect accompaniment to many dishes, significantly adding a little more flavour to your vegetable proteins.

For example, you can eat it with seitan, sautéed tofu and even use it as another ingredient in a salad. 

It is delicious in recipes such as quinoa salad and will give a vibrant touch to your cauliflower fillets.

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Close up shot of a bowl of sauerkraut
Have you made this sauerkraut recipe?

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How to make sauerkraut

Square image of a bowl of sauerkraut
Learn how to make sauerkraut, a traditional German food high in vitamin C and probiotics. It is a simple recipe that only requires two ingredients.

  • Author: Dance of Stoves
  • Preparation: 40 mins
  • Total: 40 mins
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Step by step tutorial
  • Cuisine: German
  • Diet: Vegan

Ingredients SCALE (1x)

  • One cabbage (1.5 kilos)
  • 1.5 tablespoons fine sea salt

Ingredients SCALE (2x)

  • Two cabbage (1.5 kilos)
  • 2.5 tablespoons fine sea salt

Ingredients SCALE (3x)

  • Three cabbage (1.5 kilos)
  • 3.5 tablespoons fine sea salt

Instructions

  1. Cut the cabbage into four pieces and then into strips as thin as possible.
  2. Combine the cabbage and salt in a large bowl and let it rest for 10 minutes.
  3. Massage the cabbage firmly to break down its cellular structure and release all the liquid for 5 to 10 minutes or until it has reduced its volume by half.
  4. Place the cabbage in the jar and press with a spoon or with your fists. Add the liquid that has been released. If you don't have enough, juice you can add the brine, which you can do by mixing 1.5 teaspoons of salt for every 250 ml of water (1 cup).
  5. Close the jar and store the sauerkraut in a dry, dark place for four weeks. Could you not open it during that time?
  6. Once ready, you can store it in the fridge or freezer for up to 6 months.
  7. Serve with seitan, stir-fry tofu, cauliflower fillets, or even as part of a quinoa salad.

Grades

  • You can use any cabbage for this recipe.
  • Some people add different spices and ingredients to flavour the sauerkraut.
  • Ideally, sterilise the jar you are going to use with boiling water before making the sauerkraut. You can also distribute it among several smaller pots.
  • I recommend that you use a Fido-type jar because they close tightly. If you don't have one, you can add olive oil to the mixture.
  • I usually use acceptable sea salt for this recipe, although you can use any salt.
  • The cabbage must be submerged, or the sauerkraut will spoil. You can put a weight or a stone so that it does not float.

Nutrition

  • Serving size: 1/4 cup 
  • Calories: 20 
  • Sodium: 720 mg 
  • Carbohydrates: 4 g 
  • Fiber: 4 g

Keywords: how to make sauerkraut, homemade sauerkraut recipe, sauerkraut

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