Sauerkraut recipe

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  • Yield: 1 quart


  • 1 medium head of cabbage
  • 2 tablespoons sea salt
How to Make It
  1. Shred cabbage into thin strips. Sprinkle with sea salt.
  2. Add to Instant Pot and knead the cabbage with hands, or pound with a wooden cabbage crusher about 10–12 minutes, until there is enough liquid to cover.
  3. Place a weighted trivet or fermentation weight on top of the cabbage to ensure it stays underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
  4. Lock lid and close vent. Press Yogurt button with Less Heat. Run cycle for 5 days. Once every 24 hours, QPR any built-up pressure and remove lid to allow air back in.
  5. After 5 days, transfer contents from your pot to a jar with a lid. Place in fridge for 2 days for optimal flavor; however, you can start eating it right away!

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