Dining and Cooking
Homemade Sauerkraut
In Salads

Homemade Sauerkraut



HOMEMADE RED SAUERKRAUT 💖 a 2-ingredient probiotic powerhouse that will improve your gut health and excite your taste buds!

This is a great beginner friendly project for anyone who wants to get started with fermentation but is still a little bit intimidated!

First things first, botulism is VERY unlikely during lacto-fermentation because the acidic environment created by lactic acid bacteria inhibits the growth of botulism. Once you’ve overcome the fear of poisoning yourself, let’s follow a few simple steps to ensure the success of our ferments:

– work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean) 🧼
– use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt) 🥬
– use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria) 🧂
– use a weight to keep the cabbage submerged (if you don’t have enough brine from the cabbage itself, add extra)
– use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day): @kilneruk 🫙
– let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store

#fermentation #guthealth #sauerkraut #ferments #probiotics

Want to improve your gut health but don’t know where to start? Let me show you how to turn cabbage into a probiotic powerhouse with just two ingredients. Making sauerkraut is a great beginner friendly project for anyone that wants to start fermenting. You can use white or red cabbage. Slice it very thinly and then add 2% of salt per weight of cabbage. So, if you have 1,000 g of cabbage, you’ll add 20 g of salt. Massage the salt into the cabbage for 10 minutes until it’s swimming in its own juices and then pack everything very tightly into a jar. Place a weight on top to keep everything submerged in brine and then close the jar to ferment at room temperature. Open the lid once a day to release pressure and watch it bubble and transform into probiotic magic. After 6 to 10 days, once it’s tangy and delicious, pop it in the fridge and it will last for many months. So simple and so good for your gut.

29 Comments

  1. @kirstykaminski

    HOMEMADE RED SAUERKRAUT 💖 a 2-ingredient probiotic powerhouse that will improve your gut health and excite your taste buds!

    This is a great beginner friendly project for anyone who wants to get started with fermentation but is still a little bit intimidated!

    First things first, botulism is VERY unlikely during lacto-fermentation because the acidic environment created by lactic acid bacteria inhibits the growth of botulism. Once you’ve overcome the fear of poisoning yourself, let’s follow a few simple steps to ensure the success of our ferments:

    – work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean) 🧼
    – use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt) 🥬
    – use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria) 🧂
    – use a weight to keep the cabbage submerged (if you don’t have enough brine from the cabbage itself, add extra)
    – use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day): @kilneruk 🫙
    – let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store

  4. @MatheusSaraivaLeao

    For increased sour deliciousness, I have been applying a rule of thumb of allowing my Sauerkraut to ferment in room temperature for at least 35 days. It has served me and my gut bacteria well in the last months.

  21. @murzkatze

    Ok quick question: how about using a chinese or korean pickle jar? Those with the water seal. That way you wouldnt have to open it every day. Would that work?