Sauerkraut Recipe

Inspired by Grünauer

Time30m

Serves10

Make Sauerkraut Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Cabbage
Remove any wilted or damaged outer leaves from the cabbage. Rinse the cabbage under cold water and then cut it into quarters. Remove the core and slice the cabbage into thin strips.
2
Grate the Carrots
Peel the carrots and then grate them using a box grater or food processor. Add them to the sliced cabbage.

3
Combine Ingredients
In a large mixing bowl, combine the sliced cabbage, grated carrots, and kosher salt. Massage the mixture with your hands for about 5-10 minutes until the cabbage starts to release its juices.
4
Add Seasonings
Add caraway seeds, black peppercorns, and minced garlic to the cabbage mixture. Stir well to combine all ingredients.

5
Pack into Jar
Transfer the mixture into a clean glass jar or fermentation crock, pressing down firmly to eliminate air pockets and to ensure the brine covers the vegetables. Leave about an inch of headspace at the top.
6
Ferment
Cover the jar with a clean cloth or a fermentation lid. Let it sit at room temperature (around 68-72°F or 20-22°C) for about 1-4 weeks, depending on your taste preference. Check it daily, pressing down if necessary to keep the vegetables submerged in brine.

7
Store the Sauerkraut
Once the sauerkraut has reached your desired level of fermentation, transfer it to the refrigerator. It can be stored for several months in the fridge.