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How to make Sauerkraut Easy No Pound Sauerkraut Recipe! Best, Cheapest Probiotic Ever! (AIP, Paleo, GAPS) www.thehealthnutmama.com

How to make Sauerkraut

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Last Updated on October 23, 2020 by Renee’

How to make Homemade Sauerkraut - www.thehealthnutmama.com

How to make Homemade Sauerkraut - www.thehealthnutmama.com

Sauerkraut is one of the best, easiest & cheapest probiotics you can take. You should eat at least 1 Tbs. at every meal. Fermented foods such as Sauerkraut & Cauliflower Pickles along with Bone Broth helps to heal Leaky Gut better than anything else.

Here is the technique I use. Super easy & delicious!  It has tons of vitamins, enzymes & probiotics!  

Ingredients:

Cabbage

Tools Needed:

shredded cabbage

Directions:

  • Shred Cabbage with a knife, mandoline slicer or a Food Processor.  I actually prefer slicing very thin with a knife (clean up is easier). Put in a large bowl.
  • Add 3 Tbs. of sea salt & mix thoroughly, massaging the cabbage as you mix.
  • Place a towel over the cabbage & let “sweat” for about an hour.
  • Put the cabbage into the Fido jar using a large spoon.  Gently push down until it’s natural juices come over the top of the cabbage. If you don’t have enough liquid, add some filtered water.  Leave enough headroom (about 2 in.)  for the cabbage to work.  When you have all the cabbage in the Fido jar, clamp the lid shut.
  • That’s it!  The beauty of the Fido jar is that it lets excess fermentation gasses out without letting oxygen in. (Oxygen causes mold.)
  • Now put your Fido jar in a dark cool room for about 30 days. (3 wks if your house is warm & 5 wks if it is cool) The best temperature is 60-75 degrees.   Do not let it ferment over 80 degrees or more due to the wrong kind of bacteria develops.

How to make Sauerkraut Easy No Pound Sauerkraut Recipe! Best, Cheapest Probiotic Ever! (AIP, Paleo, GAPS) www.thehealthnutmama.com

Tips*

  • You don’t have to use a Fido jar, but I have found that this is the easiest no-fail method of doing it. Easy Peasy!sauerkraut
  • If your jar is pretty full, put a plate under the Fido jar just in case the liquid overflow when the cabbage is fermenting.
  • Some say not to open during fermentation, but I have found to burp it the first few days eliminates spillover.  I haven’t had any issues by doing so.

*Scroll down for the printable recipe card.

Filtered Water:

Tap water contains chlorine, which can inhibit fermentation. Use spring or distilled water instead. I am on well water so I don’t have to worry about chlorine or fluoride but I do worry about runoff water so I have a Berkey Filter. The Berkey water filter systems are actually water purifiers because they remove bacteria and viruses also that conventional filters can not. Not to mention heavy metals, pharmaceuticals, etc… Read more about it here.

berkeyfiltersusa.com royal berkey water filter 

I highly recommend it! I even take it when I travel. 

 

More Fermented Recipes to try!

Pin this recipe 

Easy Step by Step Instructions on How to make Homemade Sauerkraut. Learn how to lacto ferment cabbage. 3 ingredients! Perfect for healing Leaky Gut! Best cheapest probiotic ever! #sauerkraut #stepbystep #leakygut #autoimmunedisease #aip #paleo #gaps #whole30 #keto #guthealth #howto #lactoferment #ferment #probiotic #natural #holistic #naturalremedies www.thehealthnutmama.com

 

How to make Sauerkraut

How to make Sauerkraut Easy No Pound Sauerkraut Recipe! Best, Cheapest Probiotic Ever! (AIP, Paleo, GAPS) www.thehealthnutmama.com

Ingredients

Instructions

  • Shred Cabbage with a knife, mandoline slicer or a Food Processor. I actually prefer slicing very thin with a knife (clean up is easier). Put in a large bowl.
  • Add 3 Tbs. of sea salt & mix thoroughly, massaging the cabbage as you mix.
  • Place a towel over the cabbage & let "sweat" for about an hour.
  • Put the cabbage into the Fido jar using a large spoon. Gently push down until it's natural juices come over the top of the cabbage. If you don't have enough liquid, add some filtered water. Leave enough headroom (about 2 in.) for the cabbage to work. When you have all the cabbage in the Fido jar, clamp the lid shut.
  • That's it! The beauty of the Fido jar is that it lets excess fermentation gasses out without letting oxygen in. (Oxygen causes mold.)
  • Now put your Fido jar in a dark cool room for about 30 days. (3 wks if your house is warm & 5 wks if it is cool) The best temperature is 60-75 degrees. Do not let it ferment over 80 degrees or more due to the wrong kind of bacteria develops.

Notes

  • You don't have to use a Fido jar, but I have found that this is the easiest no-fail method of doing it. Easy Peasy!
  • If your jar is pretty full, put a plate under the Fido jar just in case the liquids overflow when the cabbage is fermenting.
  • Some say not to open during fermentation, but I have found to burp it the first few days eliminates spill over. I haven't had any issues by doing so.

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19 comments

  1. Maria Tulovsky says:

    Hello! I made the sauerkraut today, my first time. I’m excited to see how it turns out! Can I leave the sauerkraut in the Fido jar when it’s done or do I have to transfer it to a mason jar?

    • Renee' says:

      That’s awesome Maria! I leave mine in the Fido jar most of the time unless I share with friends or family. Let me know how it turns out! You’ll also have to try Fermented Cauliflower pickles. They are so addictive!!!

  2. Grace says:

    Thanks so much, I have followed the recipe but my cabbage has risen up in the Fido jar over the water level. There is about a half an inch of cabbage that is not submerged in water. Is that okay? Should I open it and add more water? I made it two days ago. Ty!!

  3. Ann says:

    Hi Renee

    I’m excited to try your recipe for sauerkraut! You mention in one of your replies that it can be stored in quart jars. Do you ‘ferment’ the cabbage in quart jars or do you put the ‘sauerkraut’ in the quart jars once the fermenting is complete? Many thanks for your interesting and educational blog.

    • Renee' says:

      I hope you enjoy! I usually just leave mine in the fido jar & put it in the fridge after fermentation since we eat so much of it. But you can totally do the same thing with the quart jars, the only problem would be the lids. I like the fido jar because of the rubber gasket that allows the gas to escape while not allowing oxygen in. Unless you buy the specialty lids for the quart jars I would just transfer after fermentation. Here is a link to the lids for quart jars if you would prefer fermenting in Mason/Ball jars. Also, please check out my post on fermented cauliflower. Let me know how it turns out! OMG! To die for! So yummy! https://www.thehealthnutmama.com/how-to-make-fermented-cauliflower-pickles/

    • Renee' says:

      Hi Carol, It varies depending on how much cabbage you have, but I usually end up with 1 68 oz Fido jar full. Sometimes I’ll have enough to make a smaller jar. I have different sizes. You can make as little or as much as you want. Hope this helps. After you make your first batch it will get easier to judge! Just make sure to leave enough head space at the top for it to work off.

    • Renee' says:

      It should keep for months. Some say 6 months, but I have some in the fridge now that is almost a year old & still tastes fine. I’ve read that some say it can keep indefinitely as long as it is tightly sealed. If you open it & it has mold or smells weird, I would probably toss. I’ve never had that happen.

    • Renee' says:

      Hi, Should be watery before it ferments. It’s just salt & water. After it ferments, maybe a little thicker, but not much. Have you ever had Bubbies store bought? It should look, taste & smell the same.

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