This Easy Fermented Cabbage (Sauerkraut) comes together in about 30 minutes and is all about minimum effort for maximum flavor, a perfect weeknight meal that your family will adore! Whether you find yourself knee-deep in leftover veggies or you just want to whip up something nutritious without too much fuss, this recipe is your kitchen’s best friend! Plus, you can switch up the spices to suit your family’s taste buds or use it as a fun way to clean out your fridge.
The Ingredients Breakdown
- 1 large cabbage (about 2 lbs)
- 2 cloves garlic, slivered
- 2 Tbsp sea salt, divided
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp caraway seeds
- 3 cups filtered water
How to Make Easy Fermented Cabbage (Sauerkraut)
Step 1: Prep Your Cabbage
To kick things off, remove the outer leaves of the cabbage; think of them like protective layers, just a couple of those bad boys do not make the cut. Once stripped down to the good parts, give it a good wash under some running water, we want everything clean and ready to go!
Step 2: Shred and Combine
Chop that cabbage using a sharp knife or a mandoline if you’re feeling fancy. Toss the silky ribbons into a large non-metallic bowl and add the slivered garlic, spices, and 1 tablespoon of salt. Here’s where you’ll want to stir it all together! You can do this with your hands (I mean, who doesn’t love getting their hands a little messy?) or a wooden spoon. You’ll want to create a vibrant, colorful mix that smells deliciously fragrant.
Step 3: Let It Sit
Now, let that cabbage sit for at least 15 minutes. Allowing it to rest helps pull out moisture. You’ll see it begin to soften and transform, which means you’re on the right track! Stir it again after the time is up to get things really juicy.
Step 4: Pack Into Jars
Time to pack that magical cabbage mix into sterilized jars! I use two wide-mouthed 1-quart mason jars they fit beautifully. It’s super satisfying to squish the cabbage down with a rubber spatula or a non-metallic spoon to get rid of air bubbles. Go for a firm packing but don’t overdo it; we want those flavors to mingle, not squash.
Step 5: Make the Brine
Combine your 3 cups of water and the remaining 1 tablespoon of salt in a bowl, stirring to dissolve. Pour this salty goodness over the cabbage until it reaches the rim of the jars. Make sure the cabbage is submerged; we want it to soak up all that flavor!
Step 6: Cap and Ferment
Cap the jar loosely using a sterilized lid; trust me, this is key because the fermentation process produces gas and can create pressure. Place your jars on a rimmed tray or glass dish, the bubbling can get a bit messy! Store them somewhere cool, ideally between 65-72 degrees Fahrenheit, and let the magic happen.
Step 7: Monitor Your Sauerkraut
Check on it every few days. You’ll want to peek underneath the lid and see how things are progressing. If the water level drops below the rim, top it off with more salt water, use 1 ½ teaspoons of salt for every cup of water.
Step 8: Taste Test
Ferment for about 1 to 3 weeks, depending on how tangy you like it! Taste it every few days. Trust me, it’s hard to resist that first bite! When it reaches your desired flavor and texture, it’s time for fame!
If you loved this recipe, be sure to check out my Delicious German Cabbage and Dumplings, or my Homemade Golumpki Soup!
Why This Fermented Cabbage Works
Quick & Easy
This recipe comes together in under 30 minutes. Just a bit of chopping and mixing, and you’re on your way to homemade goodness without the long wait. Minimal effort, maximum flavor, yes, please!
Customizable
The beauty of this sauerkraut is how flexible it is! Don’t have mustard seeds? No biggie! Flex it up with whatever spices catch your fancy, like dill or even a pinch of ginger for an Asian twist. You could go wild with flavors, and it’ll still be delicious!
Make-Ahead Friendly
Perfect for meal prep, sauerkraut actually gets better with time in the fridge, just imagine clocking those probiotic benefits! You can whip this up in advance and enjoy its delightful tangy crunch for meals throughout the week.
Budget-Friendly
Using affordable, everyday ingredients is what makes this dish shine! With a couple of cabbage heads a jar of spices, and some salt, you can have something delicious and nutritious without breaking the bank.
Comfort Food
Sauerkraut is nostalgic for many of us, conjuring memories of family dinners and sunny picnics. Incorporate it into a comforting dish, and you’ll see why it’s loved by so many.
Serving Suggestions
What to serve with this vibrant Fermented Cabbage (sauerkraut)? The options are endless! Pair it with bratwurst or pork for a classic dish, toss it into your sandwiches or wraps for an extra crunch, or layer it on top of your favorite salads for that fermented punch!
Storage Guidelines:
- Refrigerator: It can last a month or more in the fridge, good luck making it last that long, though!
- Freezer Friendly: Unfortunately, sauerkraut doesn’t freeze well due to its texture, so best to just keep it stored in the fridge.
Reheating Instructions:
If you want to warm it, simply pop it in a pot over low heat, stirring occasionally until heated through. But honestly? I think it’s best enjoyed cold or at room temperature!
Remember, food is really about bringing people together, you know? This Easy Fermented Cabbage (Sauerkraut) isn’t just a tasty side; it’s a way to share memories, flavors, and nourishment with the ones you love. Happy fermenting, my friends! And for more recipes, follow us on Pinterest.
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Easy Fermented Cabbage (Sauerkraut)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightfully tangy sauerkraut comes together in about 30 minutes, making it a perfect weeknight meal that your family will love!
Ingredients
- 1 large cabbage (about 2 lbs)
- 2 cloves garlic, slivered
- 2 Tbsp sea salt, divided
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp caraway seeds
- 3 cups filtered water
Instructions
- Remove the outer leaves of the cabbage and wash it under running water.
- Chop the cabbage using a sharp knife or a mandoline and combine it with the garlic, spices, and 1 tablespoon of salt in a large non-metallic bowl.
- Let the mixture sit for at least 15 minutes to pull out moisture.
- Pack the cabbage mix into sterilized jars, pressing down to eliminate air bubbles.
- Mix 3 cups of water with the remaining 1 tablespoon of salt and pour over the cabbage until submerged.
- Cap the jar loosely with a sterilized lid and place it on a tray or dish to catch any bubbling.
- Store in a cool place (65-72°F) and check it every few days, topping off the water if necessary.
- Taste test every few days, fermenting for 1 to 3 weeks until it reaches your desired flavor and texture.
Notes
This recipe is customizable, feel free to switch up the spices based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg