The best crunchy sauerkraut recipe. If you’ve ever tried making sauerkraut and it turns out mushy, I’m with you. It’s happened to me too many times. Even sauerkraut from the store can have that mushy texture. I much prefer a fresh crunch to my sauerkraut. The key to getting that crisp sauerkraut is in an apple. The sauerkraut won’t take on an appley flavor, but the apple skin will help keep the cabbage crispy while it ferments. So be sure to keep the skin on the apple. This will create the best crunchy and fresh sauerkraut.
Sauerkraut is my middle boy’s absolute favorite side. So after, he patiently waits for the week to go by while the kraut ferments on the counter. The finished product doesn’t last long in our house.
Sauerkraut Recipe
Ingredients:
1 whole cabbage. I like the medium-sized cabbages. Purple cabbage is delicious this way, too!
1.5 to 2.5 tsp of salt depending on the size/weight of your cabbage.
Sauerkraut Recipe
Recipe:
Start by taking 2 of the outside cabbage leaves off, leaving them as intact as possible. These will be folded up to keep your chopped cabbage pushed down under the brine.
Finely chop your cabbage around the middle core, leaving the middle core.
Finely chop one medium size apple. Green apples are my favorite for sauerkraut, but a red apple works just as well.
You can measure your chopped cabbage to determine how much salt to add. Or go by taste. For example, after chopped, this cabbage weighed 1 lb 2oz. I added 1.5 tsp of salt. This was a medium-sized cabbage.
After mixing the salt and cabbage together, it should taste pretty salty, but not so salty that it’s unpleasant. A large to extra large cabbage would likely take 2 to 2.5 tsp of salt.
Add in your chopped apple and mix together your cabbage, apple, and salt.
Let sit for 10 minutes covers on the counter, then use both hands to mix and squeeze together the cabbage mixture.
Let sit for another 20 minutes covered and mix and squeeze together again with your hands.
Place the mixture, including any liquid in the bowl in a glass jar, and smash the cabbage mixture down with the handle of a wooden spoon until the liquid covers the cabbage mixture fully. Use this canning jar stainless steel funnel to make it easier to fill your jar.
Roll up the extra whole cabbage leaves and place them inside the top of the jar to keep the sauerkraut mixture under the brine. If the mixture is not in the brine, it may become moldy.
Sauerkraut Fermentation
Screw the lid on the jar lightly, so as the sauerkraut ferments, the air can escape the jar. Let the cabbage mixture sit on the counter for about 7 days. Remove the top cabbage leaves and discard. Your sauerkraut is ready! Store in the refrigerator for up to 30 days.
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Sauerkraut
Ingredients
- 1 medium cabbage
- 1.5 tsp salt
Instructions
- Start by taking 2 of the outside cabbage leaves off, leaving them as intact as possible. These will be folded up to keep your chopped cabbage pushed down under the brine.
- Finely chop your cabbage around the middle core, leaving the middle core.
- Finely chop one medium size apple. Green apples are my favorite for sauerkraut, but a red apple works just as well.
- ou can measure your chopped cabbage to determine how much salt to add. Or go by taste. For example, after chopped, this cabbage weighed 1 lb 2oz. I added 1.5 tsp of salt. This was a medium-sized cabbage.
- After mixing the salt and cabbage together, it should taste pretty salty, but not so salty that it's unpleasant. A large to extra large cabbage would likely take 2 to 2.5 tsp of salt.
- Add in your chopped apple and mix together your cabbage, apple, and salt. Use this canning jar stainless steel funnel to make it easier to fill your jar.
- Let sit for 10 minutes covers on the counter, then use both hands to mix and squeeze together the cabbage mixture.
- Let sit for another 20 minutes covered and mix and squeeze together again with your hands.
- Place the mixture, including any liquid in the bowl in a glass jar, and smash the cabbage mixture down with the handle of a wooden spoon until the liquid covers the cabbage mixture fully.
- Roll up the extra whole cabbage leaves and place them inside the top of the jar to keep the sauerkraut mixture under the brine. If the mixture is not in the brine, it may become moldy.
- Screw the lid on the jar lightly, so as the sauerkraut ferments, the air can escape the jar. Let the cabbage mixture sit on the counter for about 7 days. Remove the top cabbage leaves and discard. Your sauerkraut is ready! Store in the refrigerator for up to 30 days.
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