Make Sauerkraut Yourself: You Have These Options

If you want to make sauerkraut yourself, there are several options. Homemade sauerkraut is even healthier than store-bought and also rich in vitamin C. Here we show you two types of homemade sauerkraut.

Make sauerkraut yourself – that’s how it works

For the recipe, you need 3 kilograms of white cabbage, 40 grams of salt, and suitable containers. Glasses with a screw cap are suitable, for example. You are free to choose the spices. However, caraway, bay leaves, and juniper are popular for sauerkraut.

1. First, chop up the sauerkraut.
2. Then place the sauerkraut in a large bowl and mix with the salt.
3. Knead the mixture well with your hands. This should produce sauerkraut juice. A tamper is also suitable for this.
4. If you want to add spices, you can do so at this point.
5. Then divide the sauerkraut into your glasses and pour the juice over them. It is important that you press the sauerkraut into the jars so that there is as little oxygen as possible in the jars.
6. Then place cling film over the closure and close the jars with the lids.
7. The sauerkraut should now stand in a room at room temperature for about a week. After that, it needs to be kept in a cool place for two to three weeks before it can be eaten. The refrigerator is ideal for this.

Sauerkraut from the fermentation pot

If you have a fermenting pot, this is ideal for making your sauerkraut. For this, you need 4 kilograms of white cabbage, 100 grams of salt, and spices of your choice.

1. First, remove the cabbage leaves and line your fermentation pot with them.
2. Don’t use all of the sheets for this, though, as you’ll need some at a later date.
3. Now cut your white cabbage into small and very fine strips and put them in the pot. Mix it in with 80 grams of salt.
4. It is best to work with a tamper so that as much juice as possible escapes from the white cabbage. You can also knead the white cabbage with your hands.
5. Now flatten the cabbage very flat so that it is covered by the juice.
6. Then take your remaining cabbage leaves and place them on top. Then a weighting stone and the pot lid are placed.
7. Now boil the remaining salt with water and pour the mixture into the water channel of your fermentation pot as soon as it has cooled.
8. When finished, the fermenter needs to be stored in a cool place for 4-6 weeks.