
By Solful Kitchen
Super Probiotic Sauerkraut
6 steps
Prep:1h 30minCook:168h
BATCH SIZES:
4O0g x 3 = 1000g cabbage plus 350g pineapple
250g x 5 = 1200g cabbage + 400g pineapple
800g cabbage = 1 tbsp salt
Updated at: Wed, 11 Jun 2025 06:20:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories131.1 kcal (7%)
Total Fat0.6 g (1%)
Carbs31.5 g (12%)
Sugars17.1 g (19%)
Protein5 g (10%)
Sodium2253.4 mg (113%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Mix the 1 tbsp sea salt with shredded cabbage. Let it sit ,until cabbage juice is released. *see notes


Step 2
Mix in all other ingredients. 1/2 tbsp salt



Step 3
Fill the fermentation vessel, such as glass jars or crock, leaving an inch or two head space to the rim. Press down the mixture until the brine comes above the solid. You can use a weight, such as a plate (I use a bag of marbles) to hold the solid down. Cover the fermentation vessel with a lid to keep out the air. Use an airlock if you wish. Or you can use a fermentation lid that holds down the solid and keeps out the air at the same time.
Step 4
Put a plate under your fermentation vessel to catch over-flowing juice. Check regularly and press down the sauerkrauts if needed during the first 2 weeks, as the fermentation activity will generate a lot of air and push the cabbage and brine up and out of the container.
Step 5
Let the sauerkraut ferment for a minimum 4-6 weeks, in a cool and dark spot of the house, before eating. Sauerkrauts that are fermented for less than 4 weeks don’t taste very good. My preference is over 2 months.
Step 6
Once the sauerkraut reaches your desired taste, you can move them to cold storage such as the fridge or cellar. The sauerkraut will continue to develop flavours in cold storage. The longer they age, the better the taste. Sauerkrauts properly fermented will last for years.
Notes
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