Simple Homemade Sauerkraut

Simple Homemade Sauerkraut |

Before I begin this post, I’ve got to be honest with you:

I’ve never really liked sauerkraut. Even though my family is mostly German, German Chocolate Cake is about as nationalistic as I get. My husband, on the other hand, loves sauerkraut.
Because of my blatant dislike for kraut, I refused to spend money on it at the grocery store. That’s right, even though my husband could eat it every day, I selfishly deprived him…. Until last year. 
When my family went on the GAPS Diet, one of the first requirements was to drink kraut juice. Yep, it’s about as tasty as it sounds. [i.e. not really tasty at all, but rather like medicine should taste, I suppose] Now, there was no way I was going to buy tons of sauerkraut, just for the juice.
The only natural option left: make it myself.
Simple Homemade Sauerkraut |
So that’s just what I did…. And I love it.
And my husband is very happy.

Simple Homemade Sauerkraut

Free of grain, gluten, eggs, dairy, sugar… pretty much everything but cabbage.

1 head of cabbage, as fresh as possible
1 T. kosher or large grained salt

Chop cabbage into pieces of desired size. My family likes it sort-of diced. Whatever floats your boat, y’all. Place cut cabbage into a large ceramic or glass bowl (don’t use metal or plastic!). Sprinkle with salt, and stir until all the cabbage has been coated so-to-speak. Let the mixture sit for about 1/2 hour. This allows the salt to pull the juiced out of the cabbage.

Simple Homemade Sauerkraut |
When your time’s up, knead the cabbage with clean hands. Keep kneading until the juice begins to drip down to the bottom of the bowl (about 5 minutes). You might not get tons of juice, that’s ok. Divide the wilted cabbage between your canning jars, making sure there’s at least an inch between the top of the cabbage and the rim of the jar.
Simple Homemade Sauerkraut |
Depending on the size of your cabbage, you should get about 2 1/2 quarts of kraut. Divide the juice between the jars, then fill them with filtered water until the cabbage is covered. Now, using either a smaller canning lid or a larger piece of cabbage and a clean rock, press the cabbage below the surface of the water and put your “weight” on top.
Simple Homemade Sauerkraut |
Screw your lid on and set it in a dark place for three days to ferment. I stick mine in a cabinet.
Simple Homemade Sauerkraut |
Transfer to the fridge and enjoy with your bratwursts and lederhosen!
Just kidding. 😉
{This post is linked to Allergy Free Wednesdays, Blogger’s Brags, Brag About It, City of LinksClever Chicks, Do Tell TuesdayEat Create PartyFamily Fun Friday, Fight Back Friday, Five Friday FindsFoodie FridayFoodtastic Friday, From the FarmFull Plate ThursdayGAPS Recipe Round-Up, Get Him Fed Friday, GF & DIY TuesdaysGluten Free FridaysGluten Free Wednesdays, Good Tips TuesdayGreat Idea Thursday, Heritage HomesteadersThe HomeAcre Hop, The Homestead BarnLet’s Get Real, Mama Moments MondaysMarvelous Mondays, Merry Mondays, Mostly Homemade MondaysNatural Family Friday, Natural Living Monday, Naturally Sweet TuesdayRaising Homemakers, Real Food FridaysReal Food Wednesdays, Share Your Stuff TuesdayShine Blog Hop, Simple Life Sunday, Simple SaturdaysSimply Natural SaturdaysTasty TuesdayThank Goodness It’s Monday, Tuesday’s TableTwo Cup Tuesday, Unprocessed FridayWaste Not Want NotWellness Wednesdays, What’d You Do This Weekend, Wonderful Wednesdays, and The Yuck Stops Here.}

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50 thoughts on “Simple Homemade Sauerkraut

  1. I love homemade sauerkraut. I'm got a batch with kohlrabi going right now, and as soon as I find time I'm going to make a couple of jars with cabbage.

  2. Yeah, it's not that fun. :p But I would rather take it that some medication with who-knows-what in it! Thanks for stopping by, Jennifer! 🙂

  3. I'm with you. I never liked kraut until I learned how to "hide it in plain sight". I chop it into my Chopped recipes. I've wanted to make it myself for a long time. Thank you so much for this recipe. Will be trying it. Saw it over at "Real Foods" linky. I'm new so I haven't linked up yet. Nice to meet you! 🙂

  4. Glad to share, Diane! If you already love it, you should give making it a try. It really is simple and it saves a lot of money! 😉

  5. Haha, I'm glad you like it, Catherine! 🙂 I was never really a fan of pickled or fermented things before I started cleaning up my diet. 🙂 Thankfully I enjoy it now, since it's so healthy!

  6. I looooooooove kraut. I've been eating it since I was a kid. I'm hoping to can some this year. Pinned and shared. Thank you for linking with us at The Yuck Stops Here. Hope to see you this week for the new party! Please grab a party button if you have not done so already.

  7. This looks so good! I love the fresh big chunks it makes! I am so trying this, PINNED! Stopping over from tasty Tuesdays! I am so glad that I did!
    Cathy @ three kids and a fish

  8. We just love homemade Sauerkraut, this looks fantastic! Thank you so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

  9. I used to hate kraut too until I traveled to Germany for a year and a half and learned to like it. Now I love it! I am thrilled to tell you that I am featuring this as one of my favorites on The Yuck Stops Here this week! Come by to pick up your "I've Been Featured" button any time you can. CONGRATS & HUGS!

  10. I've never made sauerkraut before but this looks easy! Thank you for sharing at Real Food Friday!!! YOU are featured this week at Mary's Kitchen. Looking forward to seeing what you share this week.

  11. Sauerkraut's such a healthy food, full of goodness, and this recipe's not hard at all! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. 🙂

  12. Great post! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  13. Thank you for sharing this homemade sauerkraut at City of Creative Dream's City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂

  14. Hello there,
    I just wanted to say how grateful I am for another fellow follower of Jesus, who is not ashamed to share that with the world! What a blessing to see your joy for life and your family, and what a blessing they have been given by the Lord granting you to be their mother 🙂 I know how hard that is to believe sometimes b/c we fail quite often, and start to believe the lies of satan that we are not good enough for them or we don’t have that much of a purpose. But from one mother to another, I hope that encourages you to hear that you are such a blessing to them, and are fulfilling one of the most important purposes ever : raising the next generation, who will hopefully be God-fearing and mindful of His temple – our bodies, to take the best care of it as possible. As a mother who is also trying to accomplish this with my children, its really encouraging to see there are other wonderful mothers out there who “get it”, how important it is to take care of ourselves in order to live in health, and be the best we can be to serve Him and to be an example of health, in all aspects- spiritually, mentally, physically, etc. Thank you for sharing, and may the Lord richly bless you and your family!! 🙂
    P.S. – I just put the lids on my 2 quarts of sauerkraut, sticking them in a dark place, and going to anxiously await when we can sink our teeth into that mouth watering concoction thats so amazing for us. How empowering it is to know your doing something so good for yourself, so simply, and yet tastes so good at the same time! My husband is very excited too, and that’s really saying something 😉

    1. Thank you so much, Jenell! How encouraging! 🙂 I pray every day for his wisdom, patience, and strength to be the mother and wife He wants. I will pray the same for you, as well. He never disappoints if we run to Him! 🙂

      I hope you and your family enjoy your sauerkraut! Please don’t hesitate to let me know if you have any issues. Ferments are fairly easy, but they can be stinkers sometimes. 😉