Easy Homemade Sauerkraut: 3 Ingredient Recipe

Delicious, healthy, made from only three ingredients. This method of sauerkraut does not involve the use of brine, only juice from the vegetables is enough. Classic sauerkraut in a jar turns out very appetizing and rich in vitamins and microelements.
cook time: 73h
Ava Prescott
Easy Homemade Sauerkraut: 3 Ingredient Recipe

Nutrition Facts (per serving)

28
Calories
7g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Salt (stone or finely ground, but always suitable for pickling; not iodized) 1 tbsp
Carrot 150 g
White cabbage 1 kg

Recipe instructions

Step 1

Step 1
How to make classic sauerkraut in a jar? Prepare the necessary ingredients. It is better to use late varieties of white cabbage for pickling; such cabbage should have dense, tight heads, without green spots on the leaves. Peel the cabbage from the top dirty, dry leaves and chop finely.

Step 2

Step 2
Wash and peel the carrots. The color of the product depends on the method of cutting carrots. Carrots can be cut with a knife, grated on a Korean salad grater or on a regular grater. The finer the vegetable is chopped, the brighter the juice and, accordingly, the finished sauerkraut will be. I grated the carrots on a coarse grater.

Step 3

Step 3
Mix cabbage and carrots in a deep container. To prepare sauerkraut, be sure to use enamel or glass containers. Add rock salt. With clean hands, rub the chopped vegetables with salt until the vegetables release juice and the salt has dissolved.

Step 4

Step 4
You need to prepare jars for cabbage in advance. Wash them with soda, wash their lids and boil. Sterilize the jars using one of the convenient methods: in a water bath, in the microwave or in the oven. The latter method allows you to prepare a lot of dishes for preparations in a short time. Place the wet jars, neck down, on a wire rack in the oven and set the temperature to 150 degrees. Keep 0.5 liter jars in the oven for about 10 minutes.

Step 5

Step 5
Place the cooked cabbage tightly in jars, pressing down each layer of vegetable slices with a spoon. Juice should immediately appear in the jar and completely cover the contents.

Step 6

Step 6
Fill the jars not to the very top, so that there is space for the juice released from the vegetables. Cover the top of the cabbage jar with gauze or a lid to prevent dust from getting inside. To prevent juice from leaking onto the table during fermentation, place the jars in deep plates. Leave the cabbage to ferment at room temperature for three days.

Step 7

Step 7
During this time, fermentation will begin in the jars of cabbage. Periodically you need to pierce the cabbage with a long-toothed fork so that the puncture goes all the way to the bottom of the dish and the gases accumulated in the cabbage escape, otherwise the product will taste bitter. After three days, close the jars with tight lids and store them in a cool place until winter. Bon appetit!

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