Homemade Sauerkraut: The Secret of Longevity

This Sauerkraut Salad is a refreshing and tangy dish, packed with probiotics and vibrant flavors. Made with fermented cabbage and crisp vegetables, it's not only delicious but also a healthy addition to any meal. Perfect as a side dish or a light, nutritious snack, this salad is full of crunch and zest, offering a taste of tradition with every bite. It is: Flavorful, Healthy and Easy to make.

A sauerkraut salad, served in a red bowl.
PREP TIME
30 mins
Fermentation Time
3 days
TOTAL TIME
3 days & 30 min
COURSE
Side Dish
CUISINE
All
CALORIES
30 kcal

Ingredients

Instructions

  1. Cut the cabbage in half and remove the core. Cut the cabbage into quarters, then slice it into thin strips.
  2. Grate the carrots.
  3. In a large bowl, mix the cabbage, carrots, salt, and sugar.Using both hands, firmly massage the cabbage and carrots until they release a lot of liquid.
  4. Pack the cabbage and all the juices into a clean jar. I use my fist to press the cabbage down tightly. The liquid should rise above the cabbage.
  5. To keep the cabbage submerged, place a piece of the outer cabbage leaf on top, then use something heavy, like a small jar filled with water, to weigh it down and ensure the cabbage stays under the liquid.
  6. Keep the jar at room temperature for about 3 days. Each day, use a chopstick to poke several holes through the sauerkraut to release any built-up gas. Make sure the cabbage remains submerged in the brine for the entire 3 days.
  7. Once the sauerkraut reaches your desired texture and tanginess, store it in the fridge and enjoy! This sauerkraut is: Flavorful, Healthy, and Easy to Make.
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