Cómo hacer chucrut casero/en

On this page I explain how to make homemade sauerkraut. The procedure is very easy and quick, although fermentation takes about two weeks. Once it is finished, however, it is very productive and adds a lot of flavor to our meals.

Ingredients

• Cabbage - In this case I used purple cabbage but it can be any type of cabbage.
• Fine salt

Utensils

• A large jar
• A large bowl
• A knife

Preparation

Annotations:

• 0:02 Peel the outer leaves off the cabbage. Don't throw the leaves away! We'll use them later.
• 0:07 Cut the cabbage into strips.
• 0:22 Add salt and squeeze for 5-10 minutes. Salt helps the cabbage release its juices.
• 0:34 Place the cabbage in a jar and press down until the juices completely cover the cabbage. Getting the juices to cover the cabbage is important because the goal is to prevent oxygen from reaching the cabbage.
• 0:45 Cover the cabbage with the outer leaves and close the jar.
• 0:57 Leave the cabbage to ferment for two weeks. Ideally, in a shady place. After two weeks, you can let it continue to ferment or you can store it in the refrigerator to slow down the fermentation and minimize the risk of mold.

See also

• Sauerkraut
• Kimchi

Page data

Keywords	vegan , raw , fermented
Authors	Felipe Schenone
License	CC-BY-SA-4.0
Language	Spanish (es)
Related	0 subpages , 3 pages link here
Aliases	Sauerkraut
Impact	159 page views ( more )
Created	March 22, 2021 by Felipe Schenone
Last modified	October 30, 2023 by StandardWikitext bot
Quote as	Felipe Schenone (2021–2023). "How to Make Homemade Sauerkraut" . Appropedia . Retrieved February 3, 2025 .
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