How To Make Sauerkraut: 9 Fast And Easy Steps
by Guerrilla Homesteader
As a general rule, sauerkraut is a simple food to make and only requires a few ingredients and a little bit of patience while the fermentation process completes. In as little as five days, you can be enjoying your very own sauerkraut. The following steps will show you how easy it is to make this healthy, probiotic-rich food.
How To Make Sauerkraut: 9 Easy Steps
1. Gather cabbage, non-iodized salt, container, filtered water, food slicer, knife.
2. Chop and shred the cabbage.
3. Mix cabbage with salt (and spices if desired).
4. Pack cabbage into jars, crock, or bucket.
5. Crush cabbage to release its own water.
6. Weigh down cabbage to submerge.
7. Place the fermenter in a cool, dark place outside of your living area.
8. Wait 5 to 10 days(or more) to ferment to taste.
9. Place fermented sauerkraut in its final storage containers and keep in a cool area or refrigerator.
What Is Sauerkraut?
Sauerkraut is a fermented food that is made from cabbage, salt, and lactobacillus bacteria. When cabbage is submerged in a salt and water mixture, the lactobacillus breaks down the sugars within the cabbage for a period of days or weeks, eventually resulting in a tangy food called sauerkraut.
In the following paragraphs you will learn how fun and easy it can be to make the most delicious, healthy, and naturally probiotic sauerkraut you have ever had!
The Differences Between Store Bought Sauerkraut And Naturally Fermented Sauerkraut
The fermentation occurs when the cabbage is submerged in a brine solution (water, salt) for a period of days or weeks. The salt prevents the bad bacteria from multiplying but allows the good probiotic bacteria (called lactobacillus) to multiply.
The warmer the ambient air temperature is, the faster the fermentation process takes place.
I have found that 65 to 75 degrees Fahrenheit works well for making sauerkraut and produces a good flavor but your results may vary as everyone has different taste preferences. You may find that too fast of a ferment can negatively affect the taste profile but don’t let that stop you from experimenting. You won’t be sure until you jump in and give it a try.
Lacto-fermentation then begins to transform the starchy sugars, present in the cabbage, into a naturally preserved probiotic and tangy treat called sauerkraut.
The most common type of commercially made sauerkraut found in the store is pasteurized and brined with vinegar as a preservative. However, fermenting your own sauerkraut will not only give you more control over exactly what goes into it but also gives you the satisfaction of knowing that you’re helping out your gut with some healthy probiotics.
Store bought sauerkraut that contains vinegar no longer has the benefit of active bacteria cultures within it due to the antibacterial action of the vinegar. Vinegar brined sauerkraut is not probiotic while naturally fermented sauerkraut is probiotic.
Cooking naturally fermented sauerkraut will kill the beneficial bacteria, removing the probiotic properties. Many delicious kraut recipes require cooking which is ok, just be aware that for gut health you can always save a little uncooked kraut to enjoy at another time.
1.) Gather Cabbage, Non-iodized Salt, Container, Filtered Water, Food Slicer, Knife And Cutting Board.
Get your materials together on your counter beforehand so everything is ready to go. You’ll need a head or heads of cabbage, non-iodized salt such as sea salt. The iodine in iodized salt interferes with the lactobacillus bacteria so avoid using it. Get a large plastic bowl to put your shredded cabbage into, some filtered water may also be needed to top off your cabbage. You’ll also need a large chopping knife and possibly a mandolin slicer if you prefer that for slicing, and a cutting board for the initial chopping. The mandolin slicer I linked to gets great reviews but I haven’t personally used it. It’s similar to mine but mine is no longer being produced. Be sure to use the finger protector while slicing with it because it’s very sharp, but they are a great time saver!
2.) Chop And Shred The Cabbage
When you’ve decided on what container you’ll be fermenting in you’ll need to estimate the number of heads of cabbage you’ll need to fill it while leaving two to three inches of head room at the top.
Take a head of cabbage and slice it in half and then half again with your chopping knife. Now cut out the core and discard it. I like to use a mandolin slicer to shred the cabbage over a bowl to catch it, but a chopping knife and cutting board will get the job done just fine. If you’re using a knife, slice the cabbage in 1/8th or 1/4 inch wide cuts to shred the cabbage into your desired size for eating. Repeat this process for all the heads of cabbage you’ll use.
3.) Mix The Cabbage With Salt (And Spices If Desired)
A rough guideline for the amount of salt to use is 3 tablespoons of salt for 5 pounds of cabbage. Sprinkle it in as you add the chopped cabbage to your bowl and don’t worry about being too exact with the salt.
The salt will draw out water from the cabbage and help to cover it in the fermenting container. Adding other spices are not required to make great tasting sauerkraut, however they can really add some great tasting variations of flavor.
I like to at least add caraway seeds to my kraut and have added celery seeds, dill seeds, garlic cloves, onions and grated carrots too! The possibilities are endless as almost any vegetable can be fermented, including chili peppers. Experiment for yourself and have some fun with it!
4.) Pack Cabbage Into Jars, Crock, Or Bucket
After you have your cabbage chopped, salted (and spiced if you so choose), you’ll want to take it out of your bowl and put it into your fermenting container/s. Canning jars, fermenting crocks, or even food grade buckets with work for large amounts. I have done all three of these and they all work well.
The Fermenting Crock
My favorite fermenting container is a ceramic fermenting crock. It is purpose built for lacto-fermentation. They come in various sizes and most have a fitted lid that nests into a water channel built into the main crock. You fill the water channel up then place the lid into it which gives you an air seal. It allows CO2 to escape but keeps oxygen out. As your sauerkraut ferments you can actually see the bubbles of CO2 escape out through the water channel when the ferment is going strong. Pretty neat! I have used one for over ten years and I love it. Here’s a link to the 5 liter ceramic crock I own.
Don’t over fill your container with cabbage as the kraut will rise slightly as it ferments. You’ll want 3/4″ to 1″ or so of water above your kraut in the fermenter. If any sauerkraut pokes up above the water it could get moldy so keep it submerged.
5.) Crush The Cabbage To Release Its Own Water
As you start to fill your containers you’ll want to pack it down firmly with your fist or other blunt wooden or plastic kitchen utensil to break down the cells of the cabbage and release its water. This will aid the fermentation process and also help to fit more sauerkraut into your container. Pack it down each time you add more cabbage to the fermenting container.
6.) Weigh Down The Cabbage To Submerge
When you get your container of cabbage filled to capacity you’ll notice that it will tend to want to float above the water. To remedy this you will need to put a weight on top that fits into your fermenter.
Whether it be a ceramic plate or a round glass weight that you can find on the internet specially made for this purpose or as simple as a well washed rock from your yard placed in a sealed sandwich bag. Or better still, just fill a ziploc bag with salted brine water to set on top of the cabbage and weigh it down below the surface.
After your weight is placed on your sauerkraut you’ll need to cover it with a loosely fitted lid, a towel or cheesecloth to keep the bugs and flies out. Do not tightly seal your fermenter because as anything begins to ferment it will produce carbon dioxide gas naturally and pressure will build in the container if sealed. This is why a bottle of champaign’s cork wants to fly out at high speed when you open it. That bottle is made to withstand the pressure but your fermenter is likely not built for it and could shatter.
You should not put anything metal in, or in contact with, your fermenting sauerkraut as the lactic acid that forms during fermentation can react with it and cause leaching of the metal into your kraut. This is also why you don’t want to use a metal container as your fermenting container. Use Ceramic, food grade plastic or glass containers to be safe.
7. Place The Fermenter In A Cool, Dark Place Outside Of Your Living Area.
You’ve successfully filled your fermenter with cabbage that’s ready to ferment. Now you need to decide where to leave it so the magic can happen. If you live alone you can easily place it on a counter in your kitchen. If you live with others this may not be the best option because as the fermentation begins it will likely give off a pungent odor that some may find unpleasant. I personally appreciate it but my wife does not so I usually put it out in the garage where it’s dark during cool months or in a cool dark shed. 60 to 70 degrees Fahrenheit works well for me but I try not to let it get over 80 degrees for the best tasting results. If you’re fermenting inside, find the coolest dark place in your house and let it rip.
8. Wait 5 To 10 Days(Or More) To Ferment To Taste.
Depending on the conditions such as temperature, amount of salt etc, sauerkraut can be done in a week or up to 4 weeks time. Check on it every couple of days and remove any floaties that may be forming from the surface. This is not uncommon and generally nothing to worry about. “If it smells good, it is good” is the logic I personally like to use since your nose usually knows. After a week or so you can sneak a taste and see if you like the progress. If you think it needs more time just leave it go a few more days and taste again. It probably won’t take more than a few weeks to reach the end of fermenting. Rinse and repeat until it tastes good to you. Then it’s time to remove it from the fermenter and put it in your final containers.
9. Place Fermented Sauerkraut In Its Final Storage Containers And Keep In A Cool Area Or Refrigerator.
If you’re very lucky and have access to a cool root cellar that stays cool year round, you’ve got it made in the shade. For the rest of us, we’ll most likely use refrigeration to store our homemade sauerkraut, especially during summer months.
I use the larger canning jars to store my kraut in the fridge. I bought some white plastic lids and rubber lid gaskets that I ordered from the web that are made to fit the canning jars and they have worked well for years for this purpose.
I have used these jars and lids for fermenting purposes also, and not just for storage in the refrigerator. Before I had my fermenting crock, I used the large canning jars, white plastic lids with air locks mounted in the lids and it works great. Air locks are small plastic devices that let air out but not back in, similar to the crock. These nifty devices are nice to use but definitely not required to make sauerkraut. A loosely mounted lid on a jar or towel on it will do just fine.
Lacto-fermented sauerkraut will last for many months in your refrigerator, in fact it can last at least a year. I actually had homemade kraut in my refrigerator for over two years and it was still edible! I was a little scared to try it but it smelled good and it was good! I didn’t eat the whole jar because I didn’t want to push my luck. Don’t try this at home boys and girls but I thought it was worth mentioning how awesome the preserving power of fermentation really is.
Final Thoughts On Fermentation
Fermenting your own sauerkraut is a rewarding and enjoyable food to make for very little money and not too much effort. In fact, a great number of vegetables can be lacto-fermented and preserved in the same fashion using the same tools that are used for making sauerkraut and will all contain the same beneficial gut healthy probiotics as sauerkraut does. I highly recommend to anyone who wants to improve their gut health to try fermentation of any vegetable that they currently enjoy and see what happens! Sauerkraut is just one of many. Lacto-fermented pickles are darn good too! The possibilities are endless. Happy fermenting!
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Links To Related Tools And Resources-
Prepworks by Progressive Adjust-A-Slice Mandoline Slicer
5 Liter Ceramic Fermenting Crock
References-
https://extension.umn.edu/preserving-and-preparing/how-make-your-own-sauerkraut
https://extension.psu.edu/lets-preserve-fermentation-sauerkraut-and-pickles