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An Easy Salt-Free Sauerkraut Recipe

This salt-free sauerkraut recipe makes easy work of this popular German condiment paired with hot dogs, sausages and German food.

| September/October 1985

  • 095-110-01
    Kraut has long been a harvest favorite, and now you can make it even more healthful!
    PHOTO: MOTHER EARTH NEWS STAFF

  • 095-110-01

Make this homemade salt-free sauerkraut recipe using these easy step-by-step instructions. 

An Easy Salt-Free Sauerkraut Recipe

Most every summer, when canning season rolled around, my grandfather could be heard to comment, "Pickles ain't my favorite food, but what else can you do with cucumbers?"

Those words of his came vividly to mind last summer when, as a result of overenthusiastic planting, my wife and I were faced, not with an abundance of cukes, but with a hundred heads of cabbage!

"Coleslaw?" I mused, as we contemplated the small mountain of red and green leafy heads.



"No, sauerkraut!" she replied.

Well, I thought we'd bettered Granddad's solution to the cucumber problem nicely. Though coleslaw certainly "ain't my favorite food," kraut is, to my mind, a preeminent edible. Furthermore, it's not only tasty but also very nutritious. In fact, sauerkraut actually contains more vitamin C than the cabbage it's made from.

Gigi
2/5/2020 10:01:14 PM

In response to Solman's comment: maybe try pressing and smashing more than pounding.


LizM.
8/21/2018 7:46:32 PM

Question: Is it possible to can the fermented kraut, either with a hot bath or in a pressure cooker. Or (thinking as I am typing) would that destroy the taste? I have limited fridge space. twotall@hotmail.com


Solman636
3/12/2015 9:21:40 AM

I pounded the cabbage til my elbow is going out and there just is very little juice. I even added some salt reluctantly, but so far after an hour no juice. The cabbage is sweet and pretty juicy raw. Should I add some filtered water?




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