German Sauerkraut Recipe is simple, tasty and very traditional. It uses cabbage, salt and time. This dish tastes sour, fresh and comforting.
Many German homes make it often. I love this recipe because it needs few ingredients. You can eat it with many meals. This German Sauerkraut Recipe is also healthy and natural.
If you want to learn How to make German Sauerkraut, this guide helps you. I will share easy steps and tips. You will also learn the Ingredients for German Sauerkraut clearly.
My Experience With This Recipe
I first made sauerkraut on a quiet weekend. I had fresh cabbage at home. I wanted something traditional and simple. The process felt calm and slow. I enjoyed massaging the cabbage with salt.
Watching it ferment was exciting. The taste improved each day. My family loved the fresh sour flavor. Now I make this German Sauerkraut Recipe every month. It always turns out great.
Recipe Card info
- Recipe Name: German Sauerkraut
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: About 7 days
- Course: Side Dish
- Cuisine: German
- Calories: 25 kcal per serving
Equipment List
- Large mixing bowl
- Sharp knife
- Cutting board
- Clean glass jar
- Wooden spoon
- Clean cloth or lid
Ingredients You Need for German Sauerkraut
- Green cabbage – 1 medium head
- Sea salt – 1 tablespoon
- Caraway seeds – 1 teaspoon (optional)
- Juniper berries – 2 crushed (optional)
Step-by-Step Guide
1. Prepare the Cabbage
Remove outer leaves from cabbage. Rinse well. Cut into thin strips using a sharp knife.
2. Add Salt
Place cabbage in a bowl. Sprinkle salt evenly. Let it sit for five minutes.
3. Massage the Cabbage
Use clean hands. Massage cabbage firmly. Do this until juice releases and cabbage softens.
4. Add Spices
Add caraway seeds and juniper berries if using. Mix gently for even flavor.
5. Pack Into Jar
Transfer cabbage into a glass jar. Press down firmly so juice covers cabbage fully.
6. Cover and Rest
Cover jar loosely. Keep at room temperature away from sunlight for five to seven days.
7. Check Daily
Check jar daily. Press cabbage down if needed. Remove any foam from top.
8. Taste and Store
Taste after five days. When sour enough, seal jar and move to refrigerator.
Tips to Make the Best German Sauerkraut
- Use fresh, firm cabbage only
- Always keep cabbage under liquid
- Use clean tools and jars
- Taste daily after day four
- Store in fridge once ready
Common Mistakes to Avoid
- Using iodized salt
- Not massaging cabbage enough
- Letting cabbage dry out
- Using dirty jars
- Closing jar too tightly
Serving Suggestions
German Sauerkraut tastes great with sausages, pork or roasted chicken. You can serve it warm or cold. I enjoy it with mashed potatoes.
It also works well in sandwiches. Add it to salads for extra crunch. This German Sauerkraut Recipe fits many meals easily.
Variations You Can Try
- Add grated carrot for sweetness
- Use red cabbage instead
- Add garlic cloves
- Mix in apple slices
- Add bay leaves
Storage and Reheating Tips
- Store in refrigerator up to two months
- Always use clean spoon
- Keep jar sealed tightly
- Do not microwave sauerkraut
- Warm gently on stove if needed
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 25 kcal |
| Carbs | 6 g |
| Fiber | 4 g |
| Protein | 1 g |
| Fat | 0 g |
| Sodium | 300 mg |
Health Benefits
German Sauerkraut is very healthy. It supports gut health due to probiotics. It helps digestion naturally. This dish is low in calories.
It contains fiber and vitamins. Eating fermented foods can boost immunity. This German Sauerkraut Recipe is simple and nourishing.
German Sauerkraut Recipe
Ingredients
- Green cabbage – 1 medium head
- Sea salt – 1 tablespoon
- Caraway seeds – 1 teaspoon optional
- Juniper berries – 2 crushed optional
Instructions
Prepare the Cabbage
- Remove outer leaves from cabbage. Rinse well. Cut into thin strips using a sharp knife.
Add Salt
- Place cabbage in a bowl. Sprinkle salt evenly. Let it sit for five minutes.
Massage the Cabbage
- Use clean hands. Massage cabbage firmly. Do this until juice releases and cabbage softens.
Add Spices
- Add caraway seeds and juniper berries if using. Mix gently for even flavor.
Pack Into Jar
- Transfer cabbage into a glass jar. Press down firmly so juice covers cabbage fully.
Cover and Rest
- Cover jar loosely. Keep at room temperature away from sunlight for five to seven days.
Check Daily
- Check jar daily. Press cabbage down if needed. Remove any foam from top.
Taste and Store
- Taste after five days. When sour enough, seal jar and move to refrigerator.
Notes
- Use fresh, firm cabbage only
- Always keep cabbage under liquid
- Use clean tools and jars
- Taste daily after day four
- Store in fridge once ready
FAQs about German Sauerkraut Recipe
Is German Sauerkraut Recipe hard to make at home?
No, this recipe is very easy. You only need cabbage, salt and patience. The steps are simple and clear.
How long does homemade sauerkraut last?
When stored in the fridge, it lasts two months. Always keep it sealed and clean.
Why is my sauerkraut not sour enough?
It may need more time. Let it ferment longer at room temperature. Taste again after two days.
Can I cook German sauerkraut before eating?
Yes, you can cook it lightly. Cooking reduces probiotics but keeps flavor pleasant.
Is this German Sauerkraut Recipe safe to eat raw?
Yes, it is safe if fermented correctly. Always keep cabbage under liquid.
Final Thoughts
This German Sauerkraut Recipe is easy, healthy and traditional. It uses simple ingredients and clear steps. Anyone can make it at home.
The flavor improves with time. If you want to learn How to make German Sauerkraut, this guide helps you fully. Try it once. You may make it often. Homemade sauerkraut always tastes special.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!