{"id":7825,"date":"2019-05-20T00:28:20","date_gmt":"2019-05-20T07:28:20","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=7825"},"modified":"2020-08-24T15:30:06","modified_gmt":"2020-08-24T22:30:06","slug":"homemade-sauerkraut","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/","title":{"rendered":"Homemade Sauerkraut Recipe"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><em>This <strong>sauerkraut recipe is<\/strong> easy to make at home and better than anything you kind buy in grocery stores.  All you need is two simple ingredients: cabbage and salt.  And then plenty of time to allow naturally occurring beneficial bacteria to ferment the cabbage. In a few weeks, you'll have your own batch of sauerkraut that's deliciously sour and salty and brimming with good-for-your-gut probiotics.<\/em><\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"819\" height=\"1024\" fetchpriority=\"high\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-819x1024.jpg\" alt=\"Sauerkraut made from shredded cabbage and sea salt sits in a glass bowl.\" data-skip-lazy class=\"wp-image-21930\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-819x1024.jpg 819w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-256x320.jpg 256w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-768x960.jpg 768w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg 970w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">How to Make Sauerkraut<\/h2>\n\n\n\n<p>If you're learning how to make sauerkraut for the first time, rest assured it's very easy.  As with most <a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\">fermented vegetable recipes<\/a>, there are only a few steps. Aside from a little slicing and mixing, the beneficial bacteria responsible for fermentation do most of the work for you.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare your cabbage<\/strong> by removing the outer leaves. Then core the cabbage, and slice it thinly. <\/li>\n\n\n\n<li><strong>Mix the cabbage with a little salt <\/strong>and let it sit until the cabbage begins to release its juice. If you intend to <a href=\"https:\/\/nourishedkitchen.com\/how-to-flavor-sauerkraut\/\">flavor your sauerkraut<\/a>, you can add herbs and spices when you add salt.<\/li>\n\n\n\n<li><strong>Pack the cabbage<\/strong> in the jar or crock tightly. The juices should flow freely, with enough to submerge the cabbage.<\/li>\n\n\n\n<li><strong>Seal the jar or crock<\/strong>. A weight is helpful for keeping the jar submerged, and using a fermentation crock or a mason jar equipped with an airlock is helpful for keeping the cabbage safely fermenting.<\/li>\n\n\n\n<li><strong>Wait and let the good bacteria do their work<\/strong>. Lactobacillus and other strains of bacteria will eat up the sugars in the cabbage, producing beneficial acids that preserve the sauerkraut and make it taste sour.<\/li>\n<\/ol>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-key-ingredients-for-sauerkraut\">Key Ingredients for Sauerkraut<\/h2>\n\n\n\n<p>At its simplest, you only need two ingredients for sauerkraut: salt and cabbage. You can also add various herbs and spices if you like.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Raw cabbage <\/strong>is the foundation for sauerkraut. White cabbage is used in most traditional sauerkraut recipes, but you can also use red cabbage.<\/li>\n\n\n\n<li><strong>Salt<\/strong> helps keep the cabbage crisp, gives the sauerkraut flavor, and creates an environment that supports the growth of lactobacillus bacteria. Minimally processed salt, such as rock salt or sea salt, is my favorite. Pickling salt, which is pure sodium chloride, is also a good option as it doesn't contain additives. Table salt works if that's all you have, but iodine may darken ferments, and anti-caking agents may affect the texture of your kraut.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"sauerkraut-tips\">Tips for Making Sauerkraut<\/h2>\n\n\n\n<p>While it's easy to make sauerkraut, there are a few things you should keep in mind to make sure that your kraut comes out perfectly every time.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use very fresh cabbage<\/strong> because it has a higher water content than older cabbage and will make a better brine.<\/li>\n\n\n\n<li><strong>Shred the cabbage very thinly<\/strong> (about \u215b-inch thick works best).  For the best texture, avoid food processors and cut your cabbage by hand or with a cabbage slicer.<\/li>\n\n\n\n<li><strong>Keep the cabbage completely submerged <\/strong>in the salt water brine. The brine keeps your cabbage safe during fermentation and less prone to mold.<\/li>\n\n\n\n<li><strong>If you don't have fermentation weights<\/strong>, wedge a cabbage leaf over the sauerkraut to prevent it from floating at the surface of the brine while it ferments.<\/li>\n\n\n\n<li><strong>Keep it away from direct light and heat<\/strong>. A cool spot in your kitchen that doesn't get a lot of direct sunlight is perfect.<\/li>\n\n\n\n<li><strong>Set your jar in a bowl or over a kitchen towel<\/strong> because sauerkraut juice may leak out of the jar, especially during the first few days of fermentation.<\/li>\n\n\n\n<li><strong>Limit airflow<\/strong>. Your sauerkraut should ferment in an anaerobic environment that allows carbon dioxide to escape without letting oxygen in. An airlock or fermentation crock is useful.<\/li>\n\n\n\n<li><strong>Taste it<\/strong>. After a few weeks of fermentation, your sauerkraut will be ready to try.  Taste it periodically to see if it's sour enough for your liking.<\/li>\n\n\n\n<li><strong>If it's too salty<\/strong>, soak it in cold water for 20 minutes to reduce the salt content.<\/li>\n\n\n\n<li><strong>Watch for signs of contamination<\/strong>. Sliminess, a putrid smell, and visible mold on the cabbage itself are all signs that your sauerkraut has gone bad.  It's best to discard it and start over.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"salt\">Salt and Successful Fermentation<\/h2>\n\n\n\n<p>At its simplest, good sauerkraut needs only salt and cabbage. When it comes to fermentation, salt performs a few important functions.  <\/p>\n\n\n\n<p>First, salt helps to create an environment that favors lactobacillus bacteria. Those are the beneficial bacteria that make fermented vegetables both tasty and healthy. It also helps to keep other microbes like mold at bay until your fermentation is well underway. So we use salt for both safety and flavor.<\/p>\n\n\n\n<p>Secondly, salt helps keep your ferments crisp.  Without salt, your sauerkraut will become limp and mushy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How much salt should you use?<\/h3>\n\n\n\n<p>Fermented vegetables like cabbage generally do well with 2-3% salt by weight. That means that for every pound of cabbage you use, you should also use 1 \u00bd to 2 teaspoons of salt.<\/p>\n\n\n\n<p>You can also weigh your cabbage using a kitchen scale and then use 20 to 30 grams of salt for every kilogram of cabbage.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"sauerkraut-storage\">How to Store It<\/h2>\n\n\n\n<p>Fermentation preserves the cabbage and other vegetables naturally. That's because the lactobacillus bacteria that ferment foods release lactic acid, which, like vinegar, preserves foods, increases their shelf life, and keeps them safe for long-term storage. <\/p>\n\n\n\n<p>If you're making a small amount of sauerkraut, tucking your jar into the fridge is usually sufficient.  But if you're making more than a quart or two, you may need to find other ways to preserve it.<\/p>\n\n\n\n<p><strong>Once you've finished making sauerkraut, you can preserve it in a number of ways:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Canning sauerkraut<\/strong>\u00a0is a popular method, but it's unnecessary for long-term storage. The high heat required for canning destroys the beneficial bacteria and delicate food enzymes found in sauerkraut. If you're intent on canning, follow\u00a0<a href=\"https:\/\/nchfp.uga.edu\/how\/ferment\/recipes\/sauerkraut\/\" target=\"_blank\" rel=\"noreferrer noopener\">safe guidelines<\/a>.<\/li>\n\n\n\n<li><strong>Refrigeration<\/strong>&nbsp;is the easiest and most intuitive way to preserve fermented vegetables.  Cold temperatures slow down the fermentation process. Make sure you store your kraut in its brine, and it will keep for at least 6 months.<\/li>\n\n\n\n<li><strong>Root cellars <\/strong>are traditionally used to store ferments and cold-hardy crops. The low, even temperature functions similarly to refrigeration and slows down the fermentation process, allowing you to store them for at least 6 months.<\/li>\n\n\n\n<li><strong>Freezing sauerkraut<\/strong> in food-safe containers is another option. Freezing temperatures may damage the probiotics over time and reduce their numbers.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"fermentation\">How long should you let it ferment?<\/h2>\n\n\n\n<p>When you bake, there's a clear finish time. Accordingly, you pull them out of the oven when the timer sounds its alarm, or you risk burning them. But with fermented vegetables, there's much greater nuance.<\/p>\n\n\n\n<p>First, you want to make sure that fermentation has started.  So, you'll want to look for signs of microbial activity. <\/p>\n\n\n\n<p>Bubbling and foaming usually begin within about three days, depending on the temperature of your kitchen.  And once you see bubbles forming, you'll know that fermentation is underway.<\/p>\n\n\n\n<p><strong>But how do you know when it's done?<\/strong><\/p>\n\n\n\n<p>Fermentation is complete when your sauerkraut tastes pleasantly sour. It should have a sour aroma similar to vinegar but less pronounced. <\/p>\n\n\n\n<p>So, if you've seen signs of active fermentation, like bubbles, and it smells pleasantly sour, it's safe to eat. You can continue to let it ferment so that it develops a rich, complex flavor and deep sourness.  And transfer it to the fridge when it tastes right to you.<\/p>\n\n\n\n<p><strong>When considering fermentation time, keep the following in mind:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Colder temperatures<\/strong> cause food to ferment more slowly, so your sauerkraut may take longer.<\/li>\n\n\n\n<li><strong>Warmer temperatures<\/strong> cause food to ferment quickly, so it might need less time.<\/li>\n\n\n\n<li><strong>Smaller volumes take less time than large volumes<\/strong>. <\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Use the Right Equipment<\/h2>\n\n\n\n<p>While you can make sauerkraut in regular canning jars, it's best to invest a little money into the right equipment. The right equipment can help keep your sauerkraut safely fermenting, minimizing the risk of contamination by mold and other microbes.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fido jars<\/strong> are glass jars with a rubber gasket and clamp top. When you use them with a glass weight, they work well for making sauerkraut and other fermented vegetables. A quart-size jar is a good place to start.<\/li>\n\n\n\n<li><strong>Glass Jars with Weights and Fermentation Lids<\/strong>. These are inexpensive and perfect for small batches of a quart or less.  Weights keep your sauerkraut submerged while fermentation seals keep oxygen out, and both help you to ferment safely. <\/li>\n\n\n\n<li><strong>Stoneware crocks<\/strong> are heirloom-quality pieces. They come with heavy weights and have a well that you fill with water, which keeps oxygen out.  They're excellent for large batch fermentation of 1 gallon or more. <\/li>\n<\/ul>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-21332\" class=\"wprm-recipe-container\" data-recipe-id=\"21332\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-nk-recipe-buttons\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal\" style=\"color: #333333;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.9<\/span> from <span class=\"wprm-recipe-rating-count\">14<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-21332 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"21332\" aria-label=\"Adjust recipe servings\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings (1 quart)<\/span><\/span><\/div>\n\n\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">How to Make Sauerkraut at Home<\/h2>\n<div class=\"wprm-recipe-summary wprm-block-text-italic\"><span style=\"display: block;\">Sour and richly complex, sauerkraut is a vibrant fermented food with deep flavor. While making sauerkraut at home can seem complicated, it&#x27;s actually marvelously easy.  And you only need two ingredients: cabbage and salt.  <\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Fermentation<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-custom_time wprm-recipe-custom_time-days\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-days\" aria-hidden=\"true\">d<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-total_time wprm-recipe-total_time-days\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-total_time-unit wprm-recipe-total_timeunit-days\" aria-hidden=\"true\">d<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n\n\n<a href=\"https:\/\/nourishedkitchen.com\/wprm_print\/how-to-make-sauerkraut-at-home\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #3e3e3e;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21332\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" 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L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #000000;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal 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M12.0002,5.772 C12.5130358,5.772 12.9357072,6.15804019 12.9934723,6.65537887 L13.0002,6.772 L12.9997,11 L17.2277,11 C17.7799847,11 18.2277,11.4477153 18.2277,12 C18.2277,12.5128358 17.8416598,12.9355072 17.3443211,12.9932723 L17.2277,13 L12.9997,13 L13.0002,17.228 C13.0002,17.7802847 12.5524847,18.228 12.0002,18.228 C11.4873642,18.228 11.0646928,17.8419598 11.0069277,17.3446211 L11.0002,17.228 L10.9997,13 L6.7717,13 C6.21941525,13 5.7717,12.5522847 5.7717,12 C5.7717,11.4871642 6.15774019,11.0644928 6.65507887,11.0067277 L6.7717,11 L10.9997,11 L11.0002,6.772 C11.0002,6.21971525 11.4479153,5.772 12.0002,5.772 Z\"><\/path><\/g><\/g><\/svg><\/span> Click to Remove Ads<\/a>\n\n\n\n\n\n<div id=\"recipe-21332-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21332-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"21332\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\">For the Sauerkraut<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cabbage<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(from 1 head)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\">Special Equipment<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-name\">Jar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">Glass Weights<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">Airlock <\/span><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-21332-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-21332-instructions-container wprm-block-text-normal\" data-recipe=\"21332\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-21332-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half cross-wise. Remove the cabbage&#x27;s core, and then slice the cabbage into strips no wider than \u215b-inch thick.<\/span><\/div><\/li><li id=\"wprm-recipe-21332-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the cabbage begins to soften and release a little juice.  Then squeeze the cabbage with your hands to to soften it even further, and help it to release more juice.<\/span><\/div><\/li><li id=\"wprm-recipe-21332-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the cabbage has become limp and has released ample juice, transfer it to your jar. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain.<\/span><\/div><\/li><li id=\"wprm-recipe-21332-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Place weights over the cabbage, and then seal the jar with your airlock.  Allow the cabbage to ferment at room temperature and away from direct sunlight at least 1 month, or until done to your liking. When the sauerkaut is sour enough for your liking, transfer it to the fridge where it will keep at least 6 months and up to 1 year.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\">Please consider <a href=\"#\" style=\"color: #5e5e5e\" role=\"button\" class=\"wprm-cta-rating-modal\" data-modal-uid=\"user-rating\" data-recipe=\"21332\">Leaving a Review<\/a>!<\/span><\/span><\/div>\n\n<div id=\"recipe-21332-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><strong>To use a traditional stoneware crock, <\/strong>consider quadrupling this recipe. Most crocks ferment a minimum of 4 liters of sauerkraut.\u00a0 Use 8 pounds of cabbage and \u00bc cup fine sea salt, prepare the cabbage and salt exactly as described above, but pack it into a stoneware crock.\u00a0 Cover the cabbage with stoneware weights, seal the crock and fill its well with water to complete the airlock.<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-b785fdb ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-b785fdb-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:#f6f6f6 !important}.ugb-b785fdb-wrapper.ugb-container__wrapper:before{background-color:#f6f6f6 !important}.ugb-b785fdb-content-wrapper > h1,.ugb-b785fdb-content-wrapper > h2,.ugb-b785fdb-content-wrapper > h3,.ugb-b785fdb-content-wrapper > h4,.ugb-b785fdb-content-wrapper > h5,.ugb-b785fdb-content-wrapper > h6{color:#222222}.ugb-b785fdb-content-wrapper > p,.ugb-b785fdb-content-wrapper > ol li,.ugb-b785fdb-content-wrapper > ul li{color:#222222}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-b785fdb-wrapper\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-b785fdb-content-wrapper\">\n<h2 class=\"wp-block-heading\" id=\"h-variations\">Variations<\/h2>\n\n\n\n<p>Basic sauerkraut contains only cabbage and salt, but once you have the hang of making it, it's worth trying a few variations. <\/p>\n\n\n\n<p><strong>Use red cabbage instead of white<\/strong>. Red cabbage gives the kraut a deep purple color, and a mix of both red and white will produce a bright pink kraut.<\/p>\n\n\n\n<p><strong>Add jalapenos and garlic<\/strong>, as in this <a href=\"https:\/\/nourishedkitchen.com\/hot-pink-jalapeno-garlic-kraut\/\">spicy kraut<\/a>. They have a lively flavor.<\/p>\n\n\n\n<p><a href=\"https:\/\/nourishedkitchen.com\/caraway-sauerkraut\/\"><strong>Caraway sauerkrau<\/strong>t<\/a> is one of our favorite versions, with its bright pop o flavor. It's delicious.<\/p>\n\n\n\n<p><strong>Juniper berries and sliced apple<\/strong>s work well too, and it's a popular blend in central Europe.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-ugb-feature ugb-feature ugb-d6ffe10 ugb-feature--v2 ugb-feature--design-basic ugb-main-block\"><style>.ugb-d6ffe10 .ugb-feature__item{border-radius:0px !important}.ugb-d6ffe10 .ugb-button{background-color:var(--stk-global-color-94622,#175f2c)}.ugb-d6ffe10 .ugb-button .ugb-button--inner,.ugb-d6ffe10 .ugb-button svg:not(.ugb-custom-icon){color:#ffffff !important}@media screen and (min-width:768px){.ugb-d6ffe10 .ugb-img{width:310px;height:auto !important}}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-feature__item ugb--shadow-5\"><div class=\"ugb-feature__content\"><h2 class=\"ugb-feature__title\">Love this recipe? There's more.<\/h2><p class=\"ugb-feature__description\">Join <strong>Nourished Kitchen+<\/strong> for <strong>ad-free browsing<\/strong>, nourishing <strong>monthly meal plans<\/strong>, <strong>live workshops<\/strong>, and access to all our <strong>premium downloads<\/strong>.<\/p><div class=\"ugb-button-container\"><a class=\"ugb-button ugb-button--size-normal\" href=\"https:\/\/nourishedkitchen.com\/subscribe\/\" rel=\"\" title=\"\"><span class=\"ugb-button--inner\">Join Now<\/span><\/a><\/div><\/div><div class=\"ugb-feature__image-side\"><img decoding=\"async\" class=\"ugb-feature__image ugb-img wp-image-28630 ugb-image--shape-stretch\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg\" alt=\"Celery salad with apples, shallots, parsley and walnuts on a flat plate\" title=\"\" height=\"348\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg 910w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-284x320.jpg 284w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-768x864.jpg 768w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post.jpg 1200w\" sizes=\"(max-width: 910px) 100vw, 910px\" \/><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-more-fermented-vegetable-recipes\">More fermented vegetable recipes:<\/h3>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/kimchi-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Kimchi in a stoneware bowl on a marble background, garnished with sesame seeds and green onions.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Kimchi<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/hot-pink-jalapeno-garlic-kraut\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/03\/purple-sauerkraut-landscape-2-of-2-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"spicy purple cabbage slaw\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/03\/purple-sauerkraut-landscape-2-of-2-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/03\/purple-sauerkraut-landscape-2-of-2-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/03\/purple-sauerkraut-landscape-2-of-2-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Hot Pink Jalape\u00f1o Garlic Kraut<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/sour-pickles\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"sour dill pickles in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/07\/sour-pickles-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Sour Pickles<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"fermented hot sauce\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Easy Fermented Hot Sauce<\/div><\/a><\/li><\/ul><\/div>","protected":false},"excerpt":{"rendered":"<p>Traditional, homemade sauerkraut relies only on cabbage and salt, and those ingredients come together through time and the work of beneficial bacteria to create a pleasant, sour, fermented vegetable that can be used as a condiment or sidedish. Homemade sauerkraut pairs beautifully with broiled sausages, and hearty lentil stews.<\/p>\n","protected":false},"author":1,"featured_media":21930,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2020-08-24T15:30:06","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[23747,21453,23752],"holidays":[24169,24209,24177],"class_list":{"0":"post-7825","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fall-vegetable-recipes","8":"category-fermented-vegetables","9":"category-winter-vegetable-recipes","10":"entry"},"featured_image_urls_v2":{"full":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",970,1213,false],"thumbnail":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-150x150.jpg",150,150,true],"medium":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-256x320.jpg",256,320,true],"medium_large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-768x960.jpg",768,960,true],"large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-819x1024.jpg",819,1024,true],"1536x1536":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",970,1213,false],"2048x2048":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",970,1213,false],"wprm-metadata-1_1":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-500x500.jpg",500,500,true],"wprm-metadata-4_3":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-500x375.jpg",500,375,true],"wprm-metadata-16_9":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-480x270.jpg",480,270,true],"gform-image-choice-sm":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",240,300,false],"gform-image-choice-md":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",320,400,false],"gform-image-choice-lg":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1.jpg",480,600,false],"feast-portrait-3x4-720x960":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-720x960.jpg",720,960,true],"feast-portrait-3x4-360x480":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-360x480.jpg",360,480,true],"feast-portrait-3x4-180x240":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-nk-featured-1-of-1-180x240.jpg",180,240,true]},"post_excerpt_stackable_v2":"<p>Traditional, homemade sauerkraut relies only on cabbage and salt, and those ingredients come together through time and the work of beneficial bacteria to create a pleasant, sour, fermented vegetable that can be used as a condiment or sidedish. Homemade sauerkraut pairs beautifully with broiled sausages, and hearty lentil stews.<\/p>\n","category_list_v2":"<a href=\"https:\/\/nourishedkitchen.com\/fall-vegetable-recipes\/\" rel=\"category tag\">Fall Vegetable Recipes<\/a>, <a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\" rel=\"category tag\">Fermented Vegetable Recipes<\/a>, <a href=\"https:\/\/nourishedkitchen.com\/winter-vegetable-recipes\/\" rel=\"category tag\">Winter Vegetable Recipes<\/a>","author_info_v2":{"name":"Jenny","url":"https:\/\/nourishedkitchen.com\/author\/jenny\/"},"comments_num_v2":"18 comments","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to Make Sauerkraut (Easy Sauerkraut Recipe)<\/title>\n<meta name=\"description\" content=\"Homemade sauerkraut is easy to make. All you need is fresh cabbage, fine salt and enough time to allow it to ferment until vibrantly sour.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make Sauerkraut the Easy Way\" \/>\n<meta property=\"og:description\" content=\"If you&#039;re wondering how to make homemade sauerkraut, consider this: you only need cabbage and sea salt. Just mix them together and pack them in jar, and you&#039;ll have a vibrantly rich fermented kraut that&#039;s positively loaded with probiotics.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/\" \/>\n<meta property=\"og:site_name\" content=\"Nourished Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/nourishedkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2019-05-20T07:28:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-08-24T22:30:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2017\/02\/sauerkraut-facebook-1-of-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"960\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jenny\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Homemade Sauerkraut Recipe\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/\"},\"author\":{\"name\":\"Jenny\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#\\\/schema\\\/person\\\/fdbda7ea15f5e2f666e1804e7e7486b2\"},\"headline\":\"Homemade Sauerkraut Recipe\",\"datePublished\":\"2019-05-20T07:28:20+00:00\",\"dateModified\":\"2020-08-24T22:30:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/\"},\"wordCount\":1867,\"commentCount\":18,\"publisher\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nourishedkitchen.com\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/sauerkraut-nk-featured-1-of-1.jpg\",\"articleSection\":[\"Fall Vegetable Recipes\",\"Fermented Vegetable Recipes\",\"Winter Vegetable Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/\",\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/\",\"name\":\"How to Make Sauerkraut (Easy Sauerkraut Recipe)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-sauerkraut\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nourishedkitchen.com\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/sauerkraut-nk-featured-1-of-1.jpg\",\"datePublished\":\"2019-05-20T07:28:20+00:00\",\"dateModified\":\"2020-08-24T22:30:06+00:00\",\"description\":\"Homemade sauerkraut is easy to make. 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