Raw Sauerkraut

The crisp, tangy aroma of freshly fermented raw sauerkraut wafts through the kitchen, inviting you to embrace old-world traditions. This recipe is a simple yet rewarding process that takes approximately 21 days, allowing time for the cabbage to transform into a flavorful probiotic treat. The magic lies in the salting and fermentation, which naturally develops the distinct taste and texture we adore in sauerkraut.

This recipe is perfect for health enthusiasts, meal prep lovers, or anyone looking to incorporate more fermented foods into their diet. It’s an excellent make-ahead option, as raw sauerkraut can be stored in the fridge for several months after fermentation.

Why You’ll Love This Recipe

• The crisp texture is perfect for adding crunch to sandwiches.
• It ferments at room temperature without complicated equipment.
• You’ll enjoy the satisfaction of homemade sauerkraut bursting with flavor.
• A quick massaging technique ensures optimal fermentation.

What You’ll Need

Gather the following ingredients for your delicious raw sauerkraut:

For the Sauerkraut

• 650 grams green cabbage, approximately 1/2 medium-large cabbage head or 9 cups of shredded cabbage
• 16 grams sea salt, approximately 2-1/2 teaspoons

Note: Use unrefined sea salt for best results.

Substitutions & Swaps

• Use red cabbage for a colorful twist.
• Sea salt can be substituted with Himalayan salt.
• Add spices like caraway seeds for extra flavor.

How to Make It

Follow these steps to create your raw sauerkraut:

Discard outer leaves

Discard the outer leaves of the cabbage and rinse the cabbage under running water.

Cut and shred cabbage

Cut the cabbage in half, then in quarters and remove the core. Cut the quartered wedges in half, lengthwise, creating 8 wedges. Cut thin ribbon-like strips across these wedges, or run the wedges through a food processor using the grater attachment.

Add ingredients

Add 650 grams of shredded cabbage to your bowl.

Incorporate salt

Add 16 grams of unrefined sea salt and massage the cabbage with your hands until it starts releasing liquid. For a softer sauerkraut, massage vigorously; for a crunchier result, massage just enough to combine the salt.

Pack into jar

Transfer the cabbage and all the released juices to a quart-size jar, packing it in very well.

Apply weight

Place your fermentation weight on top, ensuring all shredded cabbage and the weight is fully submerged in the liquid. Feel free to push the weight down. As the cabbage releases more liquid over the next day, the fermentation weight will easily remain submerged in the brine.

Ferment

Set the jar aside at room temperature away from direct sunlight for 21 days or until fermented to your liking. Remember to burp the jar daily during the fermentation phase.

How to Store It

Fridge: Store for up to 6 months in an airtight jar.
Freezer: No, freezing affects the texture.
Reheat: Not applicable, serve cold or at room temperature.

Tips for Best Results

• Make sure to massage the cabbage thoroughly for optimal liquid release.
• If you prefer a crunchier texture, reduce the massaging time.
• Keep the jar in a cool, dark place to prevent overheating during fermentation.

Serving Suggestions

• Use raw sauerkraut as a tangy topping for bratwursts.
• Pair it with salads for a refreshing crunch.
• Serve alongside rich dishes to balance flavors.