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Homemade Sauerkraut Ingredients
Keto Sauerkraut Directions
Shred the cabbageShred the cabbage into thin strips using a knife, mandoline slicer or food processor.
Add salt & seasoningPlace the cabbage shreds in a large bowl along with salt, fennel and coriander.
Press the cabbagePress the liquid out of the cabbage by smashing it using a spoon or meat hammer. The combination of the pressing action and salt will help release the fluid from the cabbage. This will take about ten minutes.
Add to the mason jarAdd a few spoonfuls to a clean, dry mason jar. Press down the cabbage as you add it with each spoonful. Keep adding cabbage and pressing it down until the liquid rises above the cabbage and the liquid is about an inch from the top of the jar. This will allow room for expansion during fermentation.
FermentScrew on the lid and let sit at room temperature on the counter for at least 3 days. After 3 days, taste it. If it's perfect, then place in the refrigerator to pause the fermenting process. If you want it tangier, let sit for a few more days.