• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Departments
    • Produce Market
    • Butcher Shop
    • Seafood Market
    • Chef’s Kitchen
    • Original Bakery
    • Grocery
    • Floral & Garden
    • Beer, Wine & Spirits
    • Health & Beauty
    • Pharmacy
  • Community
    • Community Events
    • Donation Requests
    • Our Producers
    • Grocery Rescue
  • Recipes
  • Blog
  • Customer Care
    • Contact Us Today
    • Return & Coupon Policy
    • Privacy Policy
    • Product Recall Notices
  • Pharmacy
    • Pharmacy Prescriptions
    • Order a Refill
  • Employment

Northwest Fresh

  • Home
  • Recipes

Homemade Sauerkraut

January 19, 2019 by Haggen Northwest Fresh Leave a Comment

Fermented foods are full of beneficial probiotics that support the immune system, aid digestion and detoxify the body.

Take your brat to the next level with homemade sauerkraut. It’s simpler than you think, and adds a pleasantly tangy crunch to your beer brats. Showcase the best the region has to offer by starting with locally-grown cabbage and follow our steps to get started on your first batch of homemade kraut.

What You’ll Need:

  • 1 medium head green cabbage (~ 3 lbs)
  • 1-1/2 Tbsp kosher salt
  • A 2-quart wide-mouth mason jar (or two 1-quart mason jars)
  • Cloth (for covering jar)
  • Stones or marbles (to use as a weight)
  • Rubber band

1. Slice cabbage

Cut into quarters and trim out the core. Cut each quarter in half to make 8 wedges. Chop each wedge crosswise to make very thin ribbons.

2. Massage salt into cabbage

In a large mixing bowl, add salt and sliced cabbage. Massage with hands until cabbage is limp (5-10 minutes).

3. Pack cabbage into jar

Tightly pack cabbage into jar(s) including the liquid that was released in step 2. Use a weight to weigh down cabbage so it’s submerged in its liquid.

4. Cover jar

Cover with a cloth and secure with a rubber band. Press cabbage every few hours so it remains submerged.

5. Ferment

Allow to ferment in cool room away from direct sunlight for 3-10 days. Fermented cabbage will keep for at least 2 months or longer in the refrigerator.

Homemade Sauerkraut
 
Print
Author: Haggen Northwest Fresh
Serves: 2 quarts
Ingredients
  • 1 medium head green cabbage (~ 3 lbs)
  • 1-1/2 Tbsp kosher salt
  • A 2-quart wide-mouth mason jar (or two 1-quart mason jars)
  • Cloth (for covering jar)
  • Stones or marbles (to use as a weight)
  • Rubber band
Instructions
  1. Cut into quarters and trim out the core. Cut each quarter in half to make 8 wedges. Chop each wedge crosswise to make very thin ribbons.
  2. In a large mixing bowl, add salt and sliced cabbage. Massage with hands until cabbage is limp (5-10 minutes).
  3. Tightly pack cabbage into jar(s) including the liquid that was released in step 2. Use a weight to weigh down cabbage so it’s submerged in its liquid.
  4. Cover with a cloth and secure with a rubber band. Press cabbage every few hours so it remains submerged.
  5. Allow to ferment in cool room away from direct sunlight for 3-10 days. Fermented cabbage will keep for at least 2 months or longer in the refrigerator.
3.5.3251

 

Filed Under: How To, Side Dish, Tailgating

« Dairy-Free Chicken Pot Pie
The Perfect Keto Meal with TRIBALÍ Chipotle Chicken + Giveaway »

Reader Interactions

Leave a Reply Cancel reply

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

Rate this recipe:  

Primary Sidebar

View Weekly Flyer

About Us

Woodinville Haggen

Your friendly neighborhood grocer presents our favorite recipes and our favorite handpicked items to keep your taste buds entertained.

What’s Cookin’?

Featured Recipes

Squeeze The Day with Rosemary Lemonade

Chili Orange Beef Ribs

How to Make The Perfect Charcuterie Board

Smoked Salmon Egg Salad Sandwich

Copyright © 2022 · Foodie Pro & The Genesis Framework