How to make sauerkraut (2024)

FAQs

What are the steps in the process of making sauerkraut? ›

At 70 to 75 F, kraut will be fully fermented in about 3 to 4 weeks. At 60 to 65 F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 F, kraut may not ferment. Above 75 F, kraut may become soft.

Difference Between Raw Sauerkraut and Canned Sauerkraut

Canned kraut goes through a unique heating process to sterilize the cabbage, then is stuffed into glass jars. Raw kraut is fermented in containers and then transferred to a fridge to slow the fermentation process when it's ready to eat.

Weigh the cabbage, then calculate the amount of salt you'll need based on that. You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage.

Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

You can use a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches.

It will soften a bit over time, but it will always be a bit crunchy. If you like to make it less crunchy, use a mandoline style slicer set at 1/8-inch or less.

Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil. Fermentation naturally stops because the acids accumulate to such an extent that further growth cannot take place.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Is homemade sauerkraut better for you than store bought? ›

Homemade sauerkraut is more flavorful than the best store-bought brands and introduces masses of wild beneficial microbes into our microbiomes. Making homemade fermented foods is not as complicated as we might fear. Homemade sauerkraut can be as simple as three ingredients.

Sauerkraut has Greater Diversity of Microorganisms

Long fermentation is also important as various groups of probiotics dominate the fermentation as the sauerkraut acidity varies. Compare this to Probiotic capsules which contain a limited number of strains that don't vary.

The proper amount of salt is critical for success. Salt is what inhibits bad bacteria but still allows the good fermentation bacteria to flourish. Never try to make a low-salt sauerkraut, all you'll end up with is a crock of inedible rotten cabbage and you sure don't want that stinky mess anywhere near your kitchen.

Sweet and tangy sauerkraut is a versatile condiment for sausages, sandwiches, and so much more. Mustard, Coriander, and Poppy Seeds add bold flavor and texture to this fun and easy-to-make fermented cabbage.

Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

In sauerkraut fermentation, fresh cabbage is shredded and mixed with salt (2.3%–3.0%) and allowed for natural fermentation (Wu et al., 2014). The fermentation process occurs in sequential steps involving Leuconostoc sp. in the initial phase, and Lactobacillus and Pediococcus spp.

Please do NOT rinse your sauerkraut after fermenting it!

You will be rinsing away the good bacteria at the same time! Sea salt is not bad for you, in fact it is a fabulous source of minerals.

History of Sauerkraut

In the 16th century, the Germanic peoples began dry curing cabbage with salt to extract the water from the vegetable and allowed the mixture to ferment, turning the sugars in the cabbage into lactic acid which served as a preservative. The process remains the same today.

THE PERFECT BRINE

If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.