This homemade and fermented sauerkraut recipe tastes yummy, it’s really healthy and is supper easy to make. It's a great way to preserve an abundant cabbage harvest and eat tasty nutritional food on the homestead.
Sauerkraut may sound a little daunting to make at first glance, but it's really very easy. Let's jump right in!
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Sauerkraut Recipe:
What You Need:
Shredding The Cabbage...
Shred the cabbage. You can do that either with a cheese grater or use a food processor with the shredding attachment (my preferred method :) ).
Put the shredded cabbage into a large bowl. Sprinkle salt on the top. Mix it together a little with your hands.
You can let the cabbage sit on the counter for a while (about 30 minutes) or you can start right in with the kneading. Letting it sit makes it easier to squeeze the juices out of the cabbage and brings the cabbage to room temperature. It can be pretty painful to squeeze the juice out of cold cabbage if you are making a lot of kraut.
I have made it both ways. Which ever I have the time for, or feel like doing at the time.
Kneading The Cabbage...
Next you’er going to knead the cabbage. Squeeze out as much of the juice as possible. When you think you’ve squeezed out all the juice (there should be a few inches in the bottom of the bowl), it’s time to pack it into jars.
Note: After making it a few times you’ll get the hang of how much juice you need to squeeze out. Don’t worry about working it too much the more juice squeezed out the better.
Packing The Jars...
Pack the sauerkraut into the jars (a funnel is helpful) and press it down so that the juices are covering the cabbage completely. Once it starts fermenting It will rise and that’s ok. Just start with the juices covering the cabbage.
It needs to be able to have some room to ferment. Leave about an inch or two of “headspace” (usually a canning term--it is the unfilled empty space in the top of the jar).
Clean Off The Jars...
Clean off the rim of the jars with a clean wet washcloth. You don’t want any cabbage in the seal where the lid is going to be. Screw on the lids with a firm hand but don’t make them too tight.
I like to rinse of the jar with cool water if there is a lot of cabbage on the outside of the jar. Let the sauerkraut sit in a cool dry place in the kitchen for about two weeks.
Ferment & Enjoy!
While it is fermenting the jars may overflow a little. I sometimes like to have a towel under the jars to catch any spilling.
Place the jars of sauerkraut somewhere out of direct light but in a place that is easy to clean.
In about two weeks your sauerkraut should be done. You may eat it any time before that though, whenever you’d like.
You can refrigerate the sauerkraut jars then or you can leave them out. They should last about a year sitting on the counter. Just know that the sauerkraut will continue to ferment when it is out and might get pretty sour. :) We've had some batches go bad (moldy) when we leave them to sit out so we like to refrigerate them now.
Every batch of sauerkraut we have made seems to turn out a little (to a quite a bit) different than each other! It is quite amazing the differences between batches sometimes.
I hope you enjoy your healthy and yummy sauerkraut!
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FAQs
For a small-sized batch (quarter cabbage head) like the one we're making today, the minimum time needed for fermentation is approximately three days. If you leave the sauerkraut after those three days, it will continue to ferment and become yummier!
What is the ratio of salt to cabbage for fermented sauerkraut? ›
The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.
Do you use vinegar when making sauerkraut? ›
No need to add any vinegar! Salt alone preserves sour cabbage very well.
What is the most essential step of making sauerkraut? ›
To make sauerkraut, shredded cabbage is mixed with salt and allowed to ferment. The amount of salt added is critical to assuring food safety, and should not be adjusted. Fermentation takes three to six weeks depending on the air temperature. During this time, the acidity in the product will increase.
How to can homemade sauerkraut? ›
Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
How to tell when sauerkraut is done fermenting? ›
To make sauerkraut, finely shred cabbage, mix with salt, and pack it tightly into a jar. Allow it to ferment at room temperature, burping the jar occasionally. It's ready when the desired tanginess is reached, usually in 1-4 weeks.
What happens if you ferment sauerkraut too long? ›
In summer months or warmer climates, fermenting for too long can lead to an unpleasant, acrid, and vinegary taste. You may have to rinse the kraut under running water before consuming it to reduce the acidic, sour taste.
How long should I leave sauerkraut to ferment? ›
Store the container at 70°–75°F (21°–23°C) while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60°–65°F (15°–18°C), fermentation may take six weeks. Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil.
What happens if you don't put enough salt in sauerkraut? ›
Using too little salt not only softens the cabbage but also yields a product lacking in flavor.
What happens if you use too much salt when making sauerkraut? ›
It is important to note that using too much salt can lead to overly salty sauerkraut, which can be both unappetizing and unhealthy. Additionally, using too little salt can lead to spoilage and growth of harmful bacteria during the fermentation process.
Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation. If you're not sure, read the ingredients, there should just be one! A fine grind of salt is required for this type of pickling.
Can you use tap water to make sauerkraut? ›
You must use a filter system to remove chloramine, fluoride, heavy metals, and other toxins. If your tap water is potable, you could use it for fermenting, but we recommend filtering it first.
What is the white stuff in my homemade sauerkraut? ›
White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.
Do I need to add brine to sauerkraut? ›
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.
How long does it take to make homemade sauerkraut? ›
*8 cups finely grated or chopped cabbage equals about 1 large or 2 small head(s) of cabbage. *Recipe as written makes enough to fill approximately 1 1/2 (850 ml) jars of sauerkraut. *Prep time reflects time it takes to make recipe and let it ferment for 24 hours. However, fermenting up to 2 weeks may be necessary.
Does sauerkraut need brine? ›
It's brine! Rather than bore you with science (and because I am not a scientist) we will get down the basics. The veggies you ferment at home must be submerged in a salty environment to become delicious and prevent pathogens. For best results that environment should be around 3.5% salt.
How long does homemade sauerkraut last? ›
If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.
Do you add water to cabbage when making sauerkraut? ›
If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.
