Go Back
–+ servings
Sauerkraut and bratwurst

Recipe for Two Ingredient Fermented Cabbage / Sauerkraut

This two ingredient Fermented Cabbage / Sauerkraut is made from finely shredded cabbage and salt, and ready in less than a week. Eat it raw as a side dish or snack, or use it as an ingredient in a cabbage based side dish.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Fermentation Time 3 days
Total Time 3 days 1 hour 30 minutes
Course Ingredient, Side Dish, Snack
Cuisine German, Jewish
Servings 6 Quarts
Calories 227 kcal

Equipment

Ingredients
 
 

  • 6 medium green cabbages
  • 6 tbsp sea salt

Instructions
 

  • Remove the outer leaves of the cabbages. Wash them and leave them aside for later.
  • Cut each cabbage into quarters and cut out the core (the hard, white center.)
  • Shred the cabbage using a food processor, hand grater, or a large wooden slaw shredder. Place the cabbage in a large bowl.
  • Add the salt to the shredded cabbage. Mix the cabbage and salt together. Then let the cabbage and salt sit for 30 minutes, covered with a clean dishtowel or plastic wrap.
  • After 30 minutes mix the cabbage and salt again. Then cover the bowl again and wait another 30 minutes.
  • Remove the cover from the bowl of shredded cabbage and place the cabbage inside a pickling crock. Push it down to leave a flat surface. Put the washed outer cabbage leaves on top of the shredded cabbage. Place ceramic weights inside the crock and cover the crock with a lid.
  • Place the pickling crock in an area where the temperature is between 60 - 70 degrees F for about 3-7 days. Check the cabbage after 3 days. The brine should be cloudy and bubbly, the cabbage should taste sour, and the texture should still be crunchy (but not as crunchy as raw cabbage.)
  • If on day 3 it is not ready, check again on day 4 and so on. Fermentation time will vary.
  • When fermentation is complete, transfer the Sauerkraut into pre washed mason / canning jars for storage. Place cabbage in the jars making sure all the shreds are under the juices. Screw on lids tightly.
  • Store in refrigerator for up to 6 months.

Nutrition

Serving: 6ozCalories: 227kcalCarbohydrates: 53gProtein: 12gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 7140mgPotassium: 1545mgFiber: 23gSugar: 29gVitamin A: 890IUVitamin C: 332mgCalcium: 368mgIron: 4mg
Keyword authentic, easy, fermentation, homemade, lacto-fermented, pickling, probiotic
Tried this recipe?Let us know how it was!