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German Homemade Sauerkraut

(2 Votes)


German Homemade Sauerkraut

This German sauerkraut recipe is probably the easiest, most authentic of sauerkraut recipes you'll see. There are only 3 ingredients, and the steps are easy. Start your German sauerkraut recipe today and you'll have a delicious vegetable dish that's a perfect accompaniment to ham or pork chops. It's great with Polish sausage or hot dogs, too!

  • 2 pounds green cabbages, shredded
  • 2 tablespoons coarse, kosher, or sea salt
  • 1 teaspoon sugar
  1. Toss the cabbage, salt and sugar together in a large bowl.
  2. Let sit at room temperature for 1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferments.
  3. Place the cabbage in a large glass or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl.
  4. After you've added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1 inch.
  5. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged.
  6. Drape the canister with a cloth and let sit at room temperature for 2-4 weeks.
  7. Check the plate after a couple of days. If it's floating on the brine, place another plate on top of the first to create more weight. It's ready when it tastes like sauerkraut. Makes 5 cups.

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Finally, a recipe that doesn't list a can of sauerkraut as an ingredient for making sauerkraut. Going to try this one today. Thanks

I have always had/used caraway in German sauerkraut. It's good either with or without - but the caraway is was makes it German -- according to my German ancestors.


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