Hello lovelies!

This morning I woke up and was totally shocked- there was snow outside- very appropriate for the switch to standard time… okay, whatever. This recipe is also very suitable for winter and it is totally easy to make- no fancy equipment necessary. Furthermore it is perfect to use up some leftover cabbage, which- in the end- often goes to the compost. This time I used some simple green cabbage. I bought it at the farmers market for two euros, which is really cheap. Everything else you need is some empty jars, a bit of salt and some patience 😉 This recipe is inspired by mama eats plants.

Homemade Sauerkraut

For the sauerkraut you need:

  • cabbage
  • kosher salt (not granulated or iodized)
  • some jars


First, you remove all the wilted leaves and one or two fresh leaves from the cabbage. Put those fresh leaves aside as we will need them later. Next, you quarter the cabbage or cut it into eights according to its size. Remove the stem and finely shred the cabbage. Now weigh it and add 2% of salt. This means that you have to add 2 grams of salt per 100g of cabbage. To obtain the exact amount of salt needed, simply multiply the weight of the cabbage by 0.02.

Now wash your hands and then knead, knead, knead. The cabbage should soften and release its liquid. This takes five to ten minutes. Then you just leave the cabbage in the bowl and clean your jars with boiling hot water. After that you take the cabbage and fill it in the jars. Tightly press it down and cover with its liquid. There should remain two inches of space between the liquid and the lid, so don’t overfill your jars. Now take the fresh cabbage leaves, tear them into pieces and press them down on top. The should also be covered by the liquid and prevent the shredded cabbage from floating.

Now take a clean cloth, wipe the rims clean and simply lay the lids on top without closing the jars. I put the jars in a baking dish, because sometimes they still overflow. From now on, all you need is patience. Let the sauerkraut ferment at room temperature for several days. According to temperature this will take from three to seven days. As soon as the sauerkraut stops bubbling, you can close the jars. That way the sauerkraut lasts up to half a year. It can be eaten raw or cooked- of course it is healthier eaten raw. You can use any kind of cabbage for this recipe. I used green cabbage, but I will definitely make this with red and pointed cabbage as well. Of course, you can add any spices you like before fermenting.


Have fun!

XOXO, Stef

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