How to Make Sauerkraut
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How to make saurerkraut is really not that hard and is an easy recipe that only takes two ingredients, a clean mason jar & your time.
You will find that this is the best homemade sauerkraut recipe we have ever had. But, of course, we have had store-bought sauerkraut, and it is not the same as the homemade sauerkraut we have been making for a while now. How to Make Sauerkraut is so easy that you will wonder why you haven’t been making it in the first place.
I am going, to be honest, the first time I made the first batch, I failed. It was very salty; it was awful! But I did not give up! So after a few trials & errors, I finally got it right! My Austrian husband loves saurerkraut, and I knew I would be making it all the time once I perfected it. Even my grown son loves it, and I am now showing my daughter-in-law how to make their sauerkraut. So now that I know I have it to perfection for the best sauerkraut, we make it all the time.
What do I need to make Saurerkraut?
- I head of Cabbage
- I tbs of Kosher Salt
What are the tools needed for sauerkraut fermentation?
- A large bowl
- Large Knife
- 2 qt Glass Mason Jar
- Wooden Spoon
Optional tools to make the sauerkraut
- Cabbage Shredder
- food processor
- Kraut Stomper
- Fermentation Weights
How to make saurerkraut?
- Remove the outer leaves of your Cabbage, and set it aside.
- Cut the fresh Cabbage into sections on a clean surface area, removing the core.
- Shred cabbage into a large bowl.
- Once you have Cabbage Shredded, Sprinkle one tbs of sea salt onto Cabbage.
- Massage the shredded cabbage with clean hands for 5 minutes, then place a tea towel over the bowl and set aside for 20-30 minutes-Repeat this method 3xs. The juices that release from the cabbage are known as Brine.
- Using a wooden spoon, spoon the Cabbage & brine and pack the cabbage mixture into a 2-quart mason jar.
- Take a wooden spoon or a stomper and push the kraut down until enough brine releases from the top of the cabbage.
- The outer leaf, you set aside, fold and place the cabbage leaf on top of the cabbage to keep it under the brine.
- Place the fermentation lid on the jar, and A regular canning lid works as well.
- Set it in a cool, room temperature dark place until the sauerkraut ferments. You do not want to store it in direct sunlight as it could destroy the bacteria and diminish the nutrients.
Note: If you have a glass weight, place on top of the fold Cabbage leaves.
How long does it take to ferment saurerkraut?
It can take anywhere from 3-5 days. The longer you leave it fermenting, the sourer the kraut.
How to store the jar of sauerkraut?
Once the saurerkraut has fully fermented, it can be stored in several ways. One way is to keep the jar tightly covered, and it can stay good in the refrigerator for several months. Another option for storage for longevity is that it can be canned or stored in an airtight container in the freezer.
How do you know when sauerkraut has finished fermenting?
At the 7-day mark (5-day if fermenting in a warm environment; 10-day if your home is extra cool), open the jar, pull out the weight, and smell and taste your sauerkraut. It should start to taste sour and no longer taste like salted cabbage. Also, the colors of the saurekraut should be fading and not bright like fresh cabbage before placing it in the glass jar.
Can sauerkraut ferment too long?
Yes, there is such a thing as too-long fermentation. If your saurerkraut is mushy, you let it ferment too long.
Can a crock be used for making sauerkraut?
Yes, you can use a fermentation crock to make saurerkraut, especially if you are making a large batch of it.
When does the saurerkraut need to be refrigerated?
Once opened after the 5-7 day mark, it’s a good idea to place it in the refrigerator to prevent the growth of harmful bacteria.
How do you know if fermented saurerkraut is bad?
If it smells rancid, then it is spoiled. It’s a good idea to toss it. A good ferment will have a pleasant sour smell.
Note: If you notice any Kahm Yeast present at the top of the jar, it may have a strong smell, but once you scrape away, it should have a pleasant sour smell if it’s not spoiled. A spoiled ferment will have a slimy texture.
Can you get sick from fermented food?
Most fermented foods are safe, but it’s still possible for them to get contaminated with bacteria that can cause illness.
Note: You notice liquid oozing from the jar; that is pressure building up from the fermentation. You will want to open the lid slightly to release the pressure.
What’s the best way to serve saurerkraut?
- Serve daily as a side dish
- Saurerkraut on Hot dogs
- Pork & Kraut
- Add into Rice Bowl
- Topping for Potatoes
- On top of Scrambled Eggs
What are the health benefits of sauerkraut?
The health benefits of saurekraut are rich in vitamins such as iron and vitamin C, which contribute to a healthy immune system and are a source of immune-boosting probiotics and nutrients while it promotes beneficial bacteria. It also may help improve the balance of your gut which keeps the gut lining healthy. A recent study says the bacteria that populate your gut can strongly influence your immune system and healthy digestion that may aid in weight loss.
HOW TO MAKE SAUERKRAUT
How to make saurerkraut is really not that hard and is an easy recipe that only takes two ingredients, a clean mason jar & your time.
Ingredients
- I head of Cabbage
- I tbs of Kosher Salt
Instructions
- Remove the outer leaves of your Cabbage, and set it aside.
- Cut the fresh Cabbage into sections on a clean surface area, removing the core.
- Shred cabbage into a large bowl.
- Once you have Cabbage Shredded, Sprinkle one tbs of sea salt onto Cabbage.
- Massage the shredded cabbage with clean hands for 5 minutes, then place a tea towel over the bowl and set aside for 20-30 minutes-Repeat this method 3xs. The juices that release from the cabbage are known as Brine.
- Using a wooden spoon, spoon the Cabbage & brine and pack the cabbage mixture into a 2-quart mason jar.
- Take a wooden spoon or a stomper and push the kraut down until enough brine releases from the top of the cabbage.
- The outer leaf, you set aside, fold and place the cabbage leaf on top of the cabbage to keep it under the brine.
- Place the fermentation lid on the jar, and A regular canning lid works as well.
- Set it in a cool, room temperature dark place until the sauerkraut ferments. You do not want to store it in direct sunlight as it could destroy the bacteria and diminish the nutrients.
Notes
Note: If you have a glass weight, place on top of the fold Cabbage leaves.
Have you tried this recipe for making sauerkraut? Let me know in the comments below!
Until next time y’all!
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This is so so helpful! I’ve never made it before and hope to make it this summer. Thanks for a great tutorial!
You are very welcome!
I love the simplicity of sauerkraut. Thanks for posting a great tutorial on it!
Thank you & you are very welcome!
I have been fermenting for years and I’ve never seen the folded leaf trick! Where has that been all my life?! Great tutorial.
Right! I learned this trick from another blogger. It is definitely the best trick ever.
What a great recipe! I’m just learning to ferment so I’m glad to be in on the folded leaf trick at the beginning! Thanks for sharing this.
Thank you! I have been too & love it!
I’m not a huge fan of sauerkraut but the hubbins is. I guess I don’t have an excuse not to make it now. Thank you for the post!
haha, he probably would love it too!
This is exactly how I make my sauerkraut, and I love it!!
When I worked as a Public Health Inspector and visited a Chinese or Korean restaurant, the awful smell of fermented cabbage that permeated the restaurant was an experience. It is interesting to read how you make Sauerkraut; it is a simple recipe. Yesterday I read another Homesteader’s recipe for making fermented turnips. I know that fermented vegetables promote a healthy digestive system, but will take me some time to acquire the smell. Thanks for sharing your recipe.
My wife has been making this for a while now. I will never buy store brand again. I actually take the jar out of the fridge and eat a bowl of it by itself every day. It’s so delicious. I have to ask my wife if she makes it this way. Thank you for the tips and recipes. Always great tips and information. Love your blog, keep it up please.