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    You are in: Home / Recipes / Homemade Sauerkraut Recipe
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    Homemade Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    721 hrs

    1 hr

    720 hrs

    André Grisell's Note:

    Maybe the easiest and tastiest way to make your own sauerkraut. Of course the amount can be reduced. No spices are added. The product is all natural. Raw sauerkraut is crispy and delicious compared to the canned product.

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    Units: US | Metric


    1. 1
      Discard the outer leaves of the heads of cabbage and cut them in halves or quarters.
    2. 2
      Pack them in a 30-quart plastic barrel (the ones used for homemade beer and wine are perfect).
    3. 3
      Measure the amount of water needed to cover the cabbage with a 1-inch margin.
    4. 4
      Bring that amount of water (app. 12-14 quarts) to a boil together with the salt.
    5. 5
      Let cool.
    6. 6
      Dissolve the yoghurt in the water.
    7. 7
      Add the water to the cabbage and cover. Make sure that the cabbage stays underwater by means of a weight (e.g. a plate and a (clean!) brick.
    8. 8
      Let ferment in 50-70°F Bubbles, foam and even mold may form on the surface. This is not dangerous, but has to be skimmed off regularly. The cabbage will smell foul during the fermentation process, so ventilation is preferred if stored indoors.
    9. 9
      Taste to desired acidity. Time depends on temperature, but is usually 3-5 weeks.
    10. 10
      Save a little of the liquid to use next time. This will then serve as the start culture and replace the yoghurt. Discard the rest of the water.
    11. 11
      The sauerkraut should now be frozen to stop fermentation.

    Ratings & Reviews:


    Nutritional Facts for Homemade Sauerkraut

    Serving Size: 1 (25578 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.2
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7421.2 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 10.4 g
    Sugars 16.2 g
    Protein 6.5 g

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