Homemade Sauerkraut

Sauerkraut is a tasty addition not only to main dishes but also to small breakfasts as a quick probiotic boost. My grandfather makes a large batch of Sauerkraut in Autumn when cabbage is in season, and our family consumes it during Winter months. Sauerkraut is part of many Winter dishes including cabbage tolma (fermented whole cabbage leaves are used instead of traditional grape leaves), qrchik (thick cabbage soup), salads, etc.
Homemade cabbage sauerkraut

This is the simplest Sauerkraut consisting of one medium cabbage and sea salt.

1 cored, shredded cabbage
2-3 teaspoons of sea salt
spring or filtered water (optional)

Core and shred one medium cabbage. Place in a glass container and sprinkle with sea salt.
sauerkraut cabbage shredded

Cover and let it rest for 10-15 minutes. Mix with clean hands or use a wooden pounder to help release cabbage juice for about a minute at a time. Place softened cabbage in a glass jar and press down by hand or pounder, and top it with cabbage juice from the glass container (if there is not enough cabbage juice to cover the top of cabbage, a small amount of spring water can be added to make sure no cabbage is exposed to air). Leave about 3 cm / 1 inch empty on top for more juices to be released during fermentation. Cover lightly with kitchen towel or a jar lid and let it ferment at a room temperature for 3 - 5 days. After fermentation cabbage will change its color to lightly yellow and soften. In the refrigerator Sauerkraut will continue slow fermentation process.

fermented cabbage

Bon appetit!