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


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.

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?


andre.loke.58
3/6/2014 6:58:47 PM

I forgot to mention that I never cook my kraut.


andre.loke.58
3/6/2014 6:56:56 PM

I have been making and eating Salt free sauerkraut since 1982 since I found Paul Braggs excellent book on Salt free sauerkraut, over the years I made hundreds of batches with no ill effect. The acid of the sauerkraut kills off any undesirable bacteria so MH comment on undesirable bacteria is in my opinion nonsense.I ferment my kraut in full sun and if it is cold I put it in a chest freezer with a lightbulb to keep it warm,I just speak out of experience of many years making sauerkraut. It takes about 8 or 9 days to fully ferment and I keep my kraut in the fridge after that, it does not spoil and I have eaten salt free sauerkraut that was more than a year old.






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