• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yang's Nourishing Kitchen

Healing through Traditional Foods

  • ABOUT
    • KOMBUCHA WORKSHOP
    • CONTACT
    • PRIVACY & DISCLOSURE
  • PRODUCTS I TRUST
    • BEAUTYCOUNTER
    • PERFECT SUPPLEMENTS
  • RECIPES
  • HOLISTIC HEALTH

May 9, 2018 By Yang 16 Comments

Homemade Fermented Sauerkraut /w Caraway Seeds

Share12
Pin198
Tweet
Yum2
Reddit
Share
Print Recipe ◦ Jump to Recipe

This homemade classic sauerkraut with caraway seeds goes well with just about anything.  No matter what healing diet you are currently on, the caraway fermented sauerkraut is probiotic while suitable for GAPS, Paleo, Whole 30, Keto and vegan.

A bowl of caraway fermented sauerkraut.

As always, I don’t use whey as a starter in my vegetable ferments, for it’s not necessary – I talked about why in great details in my wild fermented salsa recipe. I also talked about what kinds of salt are best for fermentation in my fermented cucumber pickles recipe if you are interested.

You may have heard or read in many places that the recommended salt ratio for sauerkraut is 3 table spoon of salt to every 5 pounds of cabbage. With years of tries and errors and successes, I can confidently say that this 3-to-5 salt ratio is too salty for my taste. I have found that 1 table spoon of salt to every 2 pounds of vegetable yields the most delicious fermented sauerkraut.

Year after year, I have consistently received positive reviews from my friends who had my home-made sauerkrauts. I believe the 3 key reasons why my fermented sauerkraut turns out super delicious are:

  1. Lower salt ratio of 1 table spoon to 2 pounds of cabbage.
  2. Longer fermentation time of 6 to 8 weeks.
  3. Use of pickling cabbage instead of regular green cabbage. If not available, use flat cabbage.

Try these tips above, they make a big difference!

Although I said in my pineapple-turmeric-ginger sauerkraut recipe that sauerkraut is a self-brining vegetable ferment, meaning there is no need to add extra water. I do understand, some days we just don’t have the time to pound, massage, or wait for the salted cabbage to release enough juice. In this classic fermented sauerkraut recipe with caraway seeds, I am also including an optional salt brine if you need it to top up your sauerkraut.

A bowl of caraway fermented sauerkraut.

5 from 12 votes
Print
Classic Sauerkraut /w Caraway Seeds
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Classic sauerkraut recipe with caraway seeds goes well with just about anything.  No matter what healing diet you are currently on, this lacto-fermented caraway sauerkraut is probiotic while suitable for GAPS, Paleo, Whole 30, Keto and vegan.

Course: Condiment, Side Dish
Cuisine: American, German
Servings: 3 quarts
Author: Yang
Ingredients
Self-brining Caraway Sauerkraut
  • 6 lb cabbage (pickling cabbage or flat cabbage preferred)
  • 3 tbsp sea salt
  • 2 tbsp caraway seeds
Salt Brine (Optional)
  • 1 1/3 cup filtered water
  • 1 tsp sea salt
Instructions
  1. Thinly slice the cabbage. Add the sea salt and caraway seeds, massage, let it stand for 4 to 6 hours until the cabbage juice is released.

  2. Pack the cabbage with juice into a crock or glass jar(s) tightly, until the cabbage is submerged in its own juice. 

  3. (Optional) If the cabbage didn't release enough juice, make a salt brine to top up the sauerkraut until all cabbage is submerged under the brine. 

  4. Make sure there is at least an inch to 2 inches of space from the brine to the rim of the jar for expansion. Close the jar lightly to prevent oxygen from entering but allow air to escape. You may use weight and air lock if you wish.

  5. Let the cabbage ferment in a cool dark spot in the house. Within a couple days, you should see bubbles released by the fermentation process. If you aren't using weight and air lock, you may need to press down the cabbage to keep it submerged under the brine, and release the gas from the jar by opening the jar daily. 

  6. For best result, let the sauerkraut ferment for 6 to 8 weeks in room temperature.  Then move the sauerkraut to cold storage.

Recipe Notes
  1. 6 lb cabbage makes roughly 3 quarts of sauerkraut. To make more or less sauerkraut, be sure to maintain the same ratio of ingredients. 
  2. This recipe includes a 2% salt brine that's optional. To make more or less salt brine, be sure to maintain the same water to salt ratio for salt brine.

Share12
Pin198
Tweet
Yum2
Reddit
Share
Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Autumn, Fermentation, Recipe Card, Recipes, Vegetables, Winter Tagged With: dairy-free, gaps, gluten-free, grain-free, keto, nut-free, paleo, probiotic, vegan, whole 30

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

  • Facebook
  • Instagram
  • Pinterest

sign up for free email updates


More Nourishing Recipes

This Chinese herbal healing oxtail soup is a classic nourishing recipe based on Traditional Chinese medicine. The oxtail soup provides the full range of health benefits of the bone broth. Coupled with the use of goji berries and codonopsis root, this Chinese herbal healing oxtail soup focuses on toning and strengthening Qi. Whether you are in a process of healing or just looking for a cozy and nourishing meal, it's a perfect recipe for the whole family in cold weather.
Millets are seen as a rarely eaten ancient grain in many modernized countries. Do you know that in some parts of Europe, Asia and Africa, millets are neither ancient nor rare? In Traditional Chinese Medicine (TCM), millet porridges are regarded as a healing food for postpartum and digestive health. Millets are naturally gluten-free, highly nutritious and beneficial in treating physical weakness and stomach ailments like ulcers and indigestion. I will show you how to make a basic millet porridge the Chinese style.
Previous Post: « 65+ Nutrient Dense Real Food Snack Recipes
Next Post: Instant Pot Forbidden Rice & Red Bean Congee »

Reader Interactions

Comments

  1. Alessandra says

    November 18, 2020 at 11:39 am

    Hi Yang, I need you opinion (help!) with my sauerkraut.
    The problem I have is that when I use caraways seeds or any other seed, my kraut doesn’t ferment and perhaps is damaged, it has 5 weeks and there’s no signal that it’s working as it should be.
    When I don’t add anythng to my sauerkraut it works excellent, any aidea? Please

    I also have a queston about open daily the kraut to press the cabbage leaves, isn’t this oxygen entering to the bottle?

    Thanks in advance

    Reply
  2. Susan says

    June 8, 2020 at 12:15 pm

    Hi! I made your Classic Sauerkraut without the Caraway Seeds. My 6 weeks is up for the Fermenting process. I put the cabbage and salt and water in 3 larger mason jars. I put a cabbage leaf over the top of the cut up cabbage and then I put a small jar with rocks in it for weight & screwed on the lid tight and made sure there was the 2 inches from the top of mason jar for the water to rise. Now the water has subsided to above the cabbage leaf. I am not clear as to what to do with the 3 mason jars of sauerkraut. Do I take the small jar with rocks in it out of the larger mason jar?? . What do I do with the cabbage leaf I put in over the sauerkraut and salt water? Do I take it off? . Do I take the sauerkraut out of these 3 larger jars and put it back in regular size mason jars? .I don’t know for sure what I am to be doing. It just says to move the sauerkraut to cold storage…so does that mean the fridge or a cold room in the basement of the house? .It sure smells good! .I got the recipe from your good friend ,Muneerah Tanya Shiraz! ,I will be waiting for your reply as to what to do with the sauerkraut as this point. Thank you. Susan

    Reply
    • Yang says

      June 8, 2020 at 5:31 pm

      Hi Susan, thank you for making the recipe! It sounds like you have had great success! As for the weights and cabbage leaf, you can remove both of them now that the fermentation is over. If the large mason jars fit into your fridge or cold room, you can simply move the existing jars over, with lids on tight. If your jars are too big, then you can transfer the sauerkrauts into smaller jars, screw on the lids, and store the smaller jars in fridge or cold room. Let me know if your questions are answered.

      Reply
  3. James McNulty says

    September 12, 2019 at 8:57 am

    Living in So California most of my life (Born in Barrie, Ontario), and being fairly food/vegetable observant, I have NEVER seen “pickling cabbage” offered for sale in this area. I have seen on occasion, Korean Flat Cabbage offered for sale at 99 Ranch Markets. So much of our area is arid and hot, so there are few gardens in peoples yards.

    Reply
  4. Kelly @ A Girl Worth Saving says

    June 4, 2018 at 12:22 pm

    Yum, I know that caraway gives ferments the most amazing flavor but I never thought to pair it with sauerkraut. I’m going to use your salt ratio info and make this stat!

    Reply
  5. ChihYu says

    June 3, 2018 at 8:54 pm

    Love how simple it is to make homemade sauerkraut. Thanks for sharing this wonderful recipe !

    Reply
  6. Emily @ Recipes to Nourish says

    June 1, 2018 at 10:28 pm

    So yummy! There is nothing better than homemade kraut. I love the caraway seeds addition too – so classic and yummy!

    Reply
  7. Cathy says

    May 30, 2018 at 11:30 am

    I have sauerkraut fermenting in my cupboard right now! I have found that I have the best success when I don’t use water, but it certainly does give the hands and arms more of a workout !

    Reply
  8. Monique says

    May 30, 2018 at 7:09 am

    So happy to see this recipe with caraway seeds! One of my favourite store-bought sauerkrauts is studded with caraway seeds and I love it so much. I will have to try your salt to cabbage ratio out too 🙂

    Reply
  9. heather says

    May 29, 2018 at 9:44 pm

    I love the idea of having another great way to save some cabbage from the garden! This looks delicious@

    Reply
  10. Tessa Simpson says

    May 29, 2018 at 2:28 pm

    fresh sauerkraut is the best, i especially like the addition of the caraway seeds! Yum Yang!

    Reply
  11. Megan Stevens says

    May 29, 2018 at 11:39 am

    Love this simple recipe and the caraway seeds. I’m 1/2 Russian, so those resonate with the childhood foods I sometimes ate.

    Reply
  12. Lindsey Dietz says

    May 29, 2018 at 9:08 am

    The majority of the folks who live in our town are Scandinavian, and let me tell you the Scandinavians LOVE their caraway seeds! Rye bread, sauerkraut… caraway is in all the things! Such a pretty kraut!

    Reply
  13. Jean says

    May 28, 2018 at 9:55 pm

    Yum! I think homemade sauerkraut tastes so much better than the store bought kind. This is my favorite way to get in my daily probiotics!

    Reply
  14. linda spiker says

    May 28, 2018 at 3:32 pm

    So simple! Wonderful recipe!

    Reply
  15. Carol Little R.H. @studiobotanica says

    May 28, 2018 at 10:21 am

    Thanks for sharing your ideas re salt ratio and your tricks from years of making ferments!
    Please advise what is flat cabbage and pickling cabbage?
    We eat a lot of cabbage and I’ve never heard of either. Thanks for a great recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! Nice to meet you!

Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

– Subscribe to blog via email –

What we put on our skin is equally important as what we put in our body. The clean beauty brand I use screens for chemicals linked to cancer, hormone disruption, organ toxicity and severe skin irritation. Learn more ..

Footer


Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites.
Honey fermented garlic can be used to combat cold and flu in the winter season or simply as a condiment to add a sweet garlicky flavour to any dish.
This Chinese herbal healing oxtail soup is a classic nourishing recipe based on Traditional Chinese medicine. The oxtail soup provides the full range of health benefits of the bone broth. Coupled with the use of goji berries and codonopsis root, this Chinese herbal healing oxtail soup focuses on toning and strengthening Qi. Whether you are in a process of healing or just looking for a cozy and nourishing meal, it's a perfect recipe for the whole family in cold weather.
{Fermented} Lacto-fermented pickles are naturally preserved, deliciously tangy and probiotic. This is a great recipe to make in the summer months when the pickling cucumbers are in season. I will show you how to make crispy crunchy fermented cucumber pickles. This recipe is also raw, vegetarian, vegan, gluten-free, grain-free, dairy-free, sugar-free and nut-free.

This site is for information only. I share what worked for me in my nourishing kitchen and journey of healing. I am not a trained medical professional or nutritionist. Check with your healthcare provider before changing your diet or adopting new medical treatments.

© - Yang’s Nourishing Kitchen. All Rights Reserved.