Learn how to make sauerkraut easily at home, in four different flavors! Including a basic homemade sauerkraut recipe, plus a quick stove top version.
One week until Memorial Day and here I am sharing good for your gut food. Ooops! Actually, hear me out. This fermented veggie is a MUST for BBQ’s and summer holidays (think salads, grilled meat topping, side dishes, etc.) And just might help ease digestion when you’re consuming foods that aren’t so healthy, healthyish. You guys, fermented foods can do wonders with IBS, digestion, leaky gut, etc. I speak from 11+ years experience healing from digestive disorders. Yikes.
Also, I wanted to share my tips for making sauerkraut so that you didn’t feel so intimidated by the whole fermented veg thing. Education is key, don’t you think?
Speaking of fermented vegetables…..
Fermented vegetables – good for gut health
This homemade sauerkraut recipe is made with cabbage; just one of my favorite fermented vegetables. Remember my easy kimchi recipe? That’s another favorite! The reason I want you to learn how to make sauerkraut is because fermented foods don’t just taste amazing, but they’re also great for your digestive system.
I talk about gut health a lot (as mentioned above). In fact, so often that you probably know how passionate I am about it. Ya’ll, traditional foods made with simple ingredients can turn your health around for the better.
Fermented foods are packed with probiotics. In case you haven’t heard, probiotics are a good bacteria that forms during the process of fermentation. We eat the good bacteria and as a result, they help to keep our gut happy and healthy.
So what is fermentation? Fermentation takes place when harmless bacteria consume the natural sugars in foods (like vegetables, fruit and milk), converting them to organic acids and carbon dioxide.
This process gives the food a slightly sour, tangy taste but also prevents harmful bacteria from growing. This is why fermentation is the ideal way to prevent food from spoiling. Plus it gives food a different but AWESOME flavor and texture.
So, let’s learn how to make sauerkraut, in 4 different flavors. Why four flavors? Well, because you can never have too much of a good thing! And trust me, this homemade sauerkraut recipe is definitely a good thing!
Here are the varieties I have to share. Good luck trying to decide which one to make first!
- Red cabbage, beet, and ginger – delicious mixed with egg salad and potatoes.
- Apple caraway – my favorite on a turkey burger or veggie burger
- Spicy radish – killer topping for tacos!
- Onion and red cabbage – This is a quick stove top version. I could eat it by the jar full! Also great on grilled meats or fish.
Ways to Use Sauerkraut
There are a lot of tasty ways to use sauerkraut in recipes, but it’s also tasty on its own. It may be a simple side dish, but it’s packed with flavor!
- Give it a bit of SPICE with jalapeno and radish then top on a burger or taco.
- Apple sauerkraut is great on pork
- The beet and ginger version would be heavenly on veggie burgers or as topping for an omelet.
Or, keep it simple and serve the classic as a side dish with potatoes at a family picnic or gathering! I’m part german, it’s only natural to have potatoes and kraut at a family gathering. The kiwi (aka my New Zealand husband), on the other hand, is still new to it, but loves it with eggs and jalapeno! To each their own… with sauerkraut that is.
How to make sauerkraut
Let’s first go over what you need to make classic sauerkraut. Nothing fancy. Still tasty.
- 1 medium head of white cabbage
- kosher salt or pickling salt
- filtered water
- Glass jar, about 500-750 ml and a lid
- Large bucket, container or a mixing bowl
Once you get the hang of making classic sauerkraut, the flavoring add in are simple! Beets, apple, spices, pear, you name it! It’s all good. I’ll share my 4 favorite in the recipe tab below.
Now, the question remains.
Is there a quick way to make sauerkraut?
Yes! All you do is let the cabbage simmer with apple cider vinegar, spices, and oil in a saucepan! Okay so it’s not really fermented cabbage sauerkraut but the taste is similar. So if you’re not up for waiting a week for this gut health condiment, then by all means, try my quick version. It’s equally tasty and a great side dish or meat topper.
Sauerkraut lovers, tell me your favorite recipe to use it in! Or do you have your homemade sauerkraut version? I’m all ears.
Cheers to fermented goodness!