🥬 Homemade Sauerkraut the Simple Way 🥬

There’s something about sauerkraut that always pulls me back in, even when I stop making it for a while.

I’ve been trying for years to make a sauerkraut that I truly love. Not just something I eat because it is good for me, but something I actually want to eat. Some batches come out great, others not so much. And like a lot of things in life, I go through phases with it. I will be really into it, jars on the counter, checking them every day, and then I fall off for a bit. But I always come back to it.

When it turns out right, there really is nothing like it.

Sauerkraut is one of the simplest foods you can make. Just cabbage, salt, and time. No vinegar, no shortcuts. You just let it sit and do what it is meant to do.

As it ferments, it creates beneficial bacteria that support your gut, your digestion, and your immune system. It is real food that your body knows what to do with. It is kind of funny when you think about how much people spend on supplements, when something this simple can do so much.

Now here is where I struggle.

I love sauerkraut cooked. Give me kielbasa and sauerkraut cooked low and slow and I am happy. That is how I grew up eating it. That is comfort food to me.

But cooking it takes away all those good bacteria.

So what I do now is meet somewhere in the middle. I cook it the way I love, and then I add some raw sauerkraut on top after. That way I still get the flavor I grew up with, but I am also getting the benefits.

Getting my kids to like it has been another challenge. It was not something they grew up with, so it is not natural for them to reach for it. We just keep trying. Small amounts, letting them taste it here and there, letting them see me make it. Sometimes it just takes time.

Once you get the hang of basic sauerkraut, you can start adding things to it. Lately I have really been liking adding fennel bulb. It gives it a nice flavor that I have been enjoying. You can also add shredded carrots or apples if you want to change it up a bit.

Here is a simple way to make it.

You can also add things like shredded carrots, apples, or fennel if you want to make it your own.

That is one of the things I like most about it. Once you learn the basics, you can make it fit your own taste and your own kitchen.

Sometimes I will make a small batch just to try something new. Some combinations stick, some do not, but that is part of learning what your family actually enjoys. Over time, it becomes less about a recipe and more about what feels right.

I am still working on my perfect sauerkraut, and maybe that is part of it. It is not really about getting it perfect. It is about making something real, slowing down, and feeding your family in a better way.

Even when it is not perfect, I will keep trying.

If you try this sauerkraut recipe, I’d love to see your creations. Tag me on Instagram @thehippiefarmer, share on Facebook, or leave a comment below.

With love and salted fingers,
The Hippie Farmer