No Knead Sauerkraut
Sauerkraut is a delicious, tangy, and healthy addition to any meal. But what if I told you that you could make it without any kneading? If you love sauerkraut but don’t have the time to make it from scratch, this no knead sauerkraut recipe is for you!
This sauerkraut recipe requires no special equipment and comes together effortlessly.
I enjoy making raw sauerkraut but the kneading really makes my hands sore. The no knead raw sauerkraut method makes it so easy!
I’ve gotten to the point where I make more than one batch at a time.
This creates a problem: my hands are too sore kneading that much cabbage to create the juice for the raw sauerkraut.
Kneading salt into the shredded cabbage is tedious and although it only takes about 10 minutes per batch, I would rather skip it.
Here’s a method that is well known in the fermenting world that I tried that involves taking your cabbage, putting the salt on it, leaving it in the bowl with weight, and allowing it to sit for hours.
You go about your day and come back and your cabbage will be soggy and ready to be put into jars.
For the raw sauerkraut recipe, skip the kneading part, insert the no knead method, and then continue with the recipe.
Now I make 2 batches at once and it doesn’t leave my hands sore. Since I make two batches I use 3 bowls, pile them on top of each other and use something heavy, in this case, a “senior moments” jar that is filled with pennies.
Tools for this recipe
No Knead Sauerkraut Ingredients
How to Make No Knead Sauerkraut
Slice the cabbage with a knife or mandolin.
Place the cabbage in a bowl, and sprinkle it with salt. Place a heavy object on top and let it sit for a few hours.
At the end of the day, you will have cabbage that is ready to be stuffed into jars without the hard work of kneading.
Other fermentation recipes to try
- Fermented Pickles
- Raw Sauerkraut
- How to Make Kombucha
- How to Grow a Kombucha Scoby from Bottled Kombucha
- How to Grow Water Kefir Grains
- Spicy Fermented Garlic
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No Knead Sauerkraut Recipe
- Slice the cabbage with a knife or mandolin.
- Place the cabbage in a bowl, and sprinkle it with salt. Place a heavy object on top and let it sit for a few hours.
- At the end of the day, you will have cabbage that is ready to be stuffed into jars without the hard work of kneading.
This is a method to use when making sauerkraut. Here is the recipe for raw sauerkraut.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.