how to make sauerkraut

To make traditional sauerkraut, all you need is cabbage and salt. Wash your hands thoroughly. It does not contain additives like anti-caking agents that might be present in table or Kosher salt. In this article, we will present one of the best recipes for homemade sauerkraut and we will explain, in details, how to make it.. Only raw, naturally fermented sauerkraut without artificial preservers has all … thick. Shred the cabbage thinly – a food processor makes light work of this. wikiHow is where trusted research and expert knowledge come together. Avoid using cabbage heads that have been frozen since the cabbage won't produce enough liquid to make a salty brine. First you’ll chop up some cabbage, then extract the natural juices, then let it ferment in a cool, dark place for a couple of weeks. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. The caraway seeds contribute a stronger flavor than the other optional ingredients. What can you add to sauerkraut to make it taste better? Alternately, you can cover the opening with a clean, heavy towel. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. By using this service, some information may be shared with YouTube. For tips on storing fermented sauerkraut, read on! Sanitation and cleanliness are of utmost importance here and are essential to avoid spoiling your ferment. Making homemade sauerkraut is much easier than it seems. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? The sauerkraut will last for sever months stored in this way. If you want to improve on your homemade sauerkraut recipe even further, you can add some of our suggested ingredients. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut at home. The longer it ferments–or cultures–the more healthy probiotic support it offers your digestive system. If using a crock, seal according to manufacturer's instructions. To sterilize a rock, boil it for 10 minutes and let it cool. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt and mix well. How much weight is necessary to keep the sauerkraut submerged? Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. Last Updated: December 23, 2019 However, pickled red cabbage is also a common side dish in many countries. Next, pound the cabbage for 5 to 10 minutes until it's dripping salty water, then pack the cabbage and brine into a clean jar. Making this perfectly tart sauerkraut is super easy and hassle free. Homemade sauerkraut is incredibly easy, and all you really need is a bit of fresh cabbage, … 1 … There should be at least 2 inches (5.1 cm) of headspace at the top of the jar. Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. So yes, you could do it. It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. How to make your own Homemade Sauerkraut – Recipe for Beginners. Put down that jar and get those brats ready! Cover, and there you go. What might it be? Step 4: Get mixing! We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. When the kraut reaches the the taste I prefer, I transfer it to quart or pint mason jars and store them in the refrigerator. Fermentation is complete when bubbling stops. Salt pulls water out of the cabbage and vegetables to create an environment where the good bacteria can grow and proliferate and the bad bacteria die off. However, my favorite way to make sauerkraut is in a 5 gallon crock. Ingredients. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy. Massage the salt into the You'll need about 2 large heads of cabbage to get. The only labor in making sauerkraut is the prepping then the cabbage just sits to ferment and it’s done! If you're short on time, make a quick sauerkraut by boiling shredded cabbage with vinegar and spices. I couldn't find anything that told you just what to add or how much. This article has been viewed 595,485 times. If you're using a small fermentation crock, check to see if it already has a built-in airlock system. Put the cabbage in the clean mixing bowl and add the flaked salt. ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. Like most boys, I didn't pay enough attention. I added the onion, granny smith apples and ground coriander which are not traditional but I enjoy the added flavors which are subtle and not overpowering. Quarter cabbages and remove cores; slice 1/8 in. Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat. You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Freshness of the cabbage matters because fresh cabbage will put out more liquid when salted. Use the hot sauerkraut immediately or chill it for up to 2 weeks. ", first time I made it, it turned out so freakin' good! Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Sprinkle the … Place the jar in a dark, room temperature … Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. If you want to can your sauerkraut, you need to first kill the bacteria and yeast in your sauerkraut by boiling it. For additional flavor, mix in shredded apples or carrots. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. —Josh Rink, Homemade Sauerkraut Recipe photo by Taste of Home. It smells sort of yeasty. Can I use cabbage heads that have been frozen? However, if you want to amp up the flavor a bit, you can add additional ingredients. Wilted cabbage will lead to soggy kraut. To process, fill the jar to about half an inch from the top and add some of the salt water from the crock, just to cover. ", "Fantastically presented with a clear cut making process. Methods for Making Sauerkraut 1. How long will sauerkraut last in the refrigerator and how should it be processed to can? Tired of feeling trapped by your finances? You can clean your storage jar while the cabbage is resting. Alternatively, you can weigh down the cabbage with a fermentation stone and use a rubber band to secure cheesecloth over the lid to allow airflow. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. Or, place an inverted dinner plate or glass pie plate over cabbage. How to Make Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. I’m using a pound and a half of cabbage for this batch, which is about a half of an average- to- large-sized head (usually around 3lbs). Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … For tips on storing fermented sauerkraut, read on! Place crock weight over cabbage; the weight should be submerged in the brine. Bringing it up to a simmer is all that is necessary. By using our site, you agree to our. Place a weight on top of the cabbage to ensure that it stays under the brine. If you prefer to calculate the ratios of cabbage and salt needed instead of going off a measurement, weigh your cabbage and add about 2% of the cabbage's weight in salt. Fermentation requires you to take several precautions. It’s called the “brine.” If not, sometimes I have to actually use both hands and “kneed” the shredded cabbage depending on how ripe it was when I started making it. You don't have to boil water, and should not use hot water for fermentation, as you'd destroy the delicate ecosystem living on your vegetables that help your food to ferment. Here's your escape plan. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. Massage and squeeze the vegetables with strong hands until moist, creating the brine. How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. So learn how make your own! Furthermore, the outermost layers of the cabbage may be discarded, leaving the bits exposed to the elements clean. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. Makes almost 8 cups (1.2 kg) of sauerkraut. It will be good for two weeks or longer, just keep an eye on it for mold. When making sauerkraut, you’ll need a container to ferment your cabbage. Finally, store the sauerkraut at room temperature for 2 weeks so it can ferment before you use it! This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. These flavors work really well with German dishes. You can refrigerate the sauerkraut for up to 1 year. … Yes. Cool brine before adding to crock. The water seal allows gasses to escape but prevents other contaminates from entering. Then, cover the top of the jar and seal the lid tightly. Massage the cabbage and let it rest for 10 minutes. Sauerkraut is one of my favorite fermentation crock recipes because you get the best flavor ever! Does water for brine have to be boiled first, and should it be added cold or warm or hot? The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. How to Make Sauerkraut. Screw a plastic lid onto the jar. You don't need a weight, but anything that is heavy enough to weigh it down could work. Rinse the cabbage again in cool water and place on cutting board. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. Place it on top of the packed-down cabbage. To make traditional sauerkraut, toss the shredded cabbage with salt, massage the cabbage until it starts to feel wet, and let it rest for 10 minutes. Once the salt is added, simply massage with clean hands for 10 minutes … Wash it with hot, soapy water or run it through the dishwasher to ensure it's clean. One head of cabbage will suffice for your first batch. If the room is too cool, the cabbage won't ferment and if it's too hot, the cabbage will spoil. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. Making Sauerkraut for the best, biggest tailgate party ever? Remove and rinse a few unblemished leaves and set them aside. For a 1-gallon container, core and shred 5 pounds of cabbage. Using a large knife, quarter the cabbage and remove the core. If desired, add optional ingredients. Add water to the cabbage and start mixing and squeezing everything with your hands for a few … Slicing, Pounding, and Kneading Cabbage Thinly slice cabbage, salt it, then pound it with a tool such as the Cabbage Crusher or Pickle Packer for about 10 minutes, or until enough juice is released to form a brine and completely cover the cabbage. A fermenting vessel is worth the investment if you plan to make sauerkraut frequently; particularly because of the included weight and the water seal features. If you don't have fine ground salt, use kosher or pickling salt as long as they don't have additives such as iodine or anti-caking agents. To add additional flavor, you could weigh the cabbage down using a half of an onion. By signing up you are agreeing to receive emails according to our privacy policy. The fermentation releases gases, which would make canning impossible. The wikiHow Culinary Team also followed the article's instructions and verified that they work. Typically with sauerkraut, you do not add water, but finely shred the cabbage and crush it until the strands release enough juice to cover the mash, adding salt between the layers as you pack it into your container. Cover and store in the refrigerator for up to 3 months. Sanitize all surfaces including the cutting or chopp… Your, "Very clear step-by-step instructions. Supermarket-bought sauerkraut is generally not a source of probiotic cultures due to the preparation process, which kills any beneficial bacteria. No fancy equipment or barrels needed and it’s been said to be one of the best tasting sauerkraut from the ones made! Then seal and store the sauerkraut for about 2 weeks at room temperature before you enjoy it. Home Recipes Ingredients Vegetables Cabbage. Is it harmful? We use cookies to make wikiHow great. Learn about other amazing health benefits in this interesting article. Process for 10 minutes in a boiling water bath. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. Use your fingers to rub the cabbage as though … Use disposable or reusable washable gloves if needed. Heads that have been frozen since the cabbage wo n't produce enough liquid to a... For 3-4 weeks ( bubbles will form and aroma will change ) ratio of three parts cabbage one! The flaked salt place an inverted dinner plate or glass pie plate over cabbage ; the weight should fresh... Shot glass or small juice glass face-up onto your kraut at room temperature for 2 weeks at temperature..., cover the opening loosely so any gas produced by the fermenting cabbage can escape, I did n't enough. May have to use stays under the brine half of an onion you it. Would not be sauerkraut the cabbage to ensure it 's too hot, soapy water or run through! Optional ingredients may be shared with YouTube right amount for a quart-sized jar many countries harmful like! Have wanted to no how to make fresh, zippy homemade sauerkraut – recipe for Beginners shred. Your digestive system bacteria can not survive a food processor fitted with a shredding blade remove ;! Use a plastic bowl in the mixing process it for 10 minutes in a crock, seal to! But anything that is necessary flavor a bit, you ’ ll want to the! Occasionally so it can ferment before you start making this perfectly tart sauerkraut is in a 5 gallon.. You with our trusted how-to guides and videos for free to sit for 15 minutes or so, and the! Need a container to ferment your cabbage should be fresh and crisp when cut will. Favorite way to make it when I was a young boy Methods making! Fermentation process will continue, albeit very slowly tasting sauerkraut from the made. A container to ferment the sauerkraut will last our family for months, check to how... Allow it to sit for 15 minutes or so, and then start mashing ; weight... Store the sauerkraut at home processed to can into the cabbage just sits ferment. Cabbage leaves weeks or longer, just keep an eye on it up... Is much easier than it may seem a brine and cabbage with 1 tablespoon ( 15 ml ) salt. Crock is the only ingredient that I sometimes choose to omit my and! And cabbage.And with Oktoberfest being here, now is the prepping then the cabbage for 5 mins, wait mins. ( and a little patience ) to make the fermented cabbage at.... Need two ingredients ( and a little patience ) to make your own sauerkraut, you can add ingredients... Wilts and softens research and expert knowledge come together last in the cloudy. Spoiling your ferment the flavor slightly, but large enough to cover most of the jar Kalamata olives made... What to add or how much and no heat or hot mom and dad use to it! A shredding blade 8 cups ( 1.2 kg ) of sauerkraut sauerkraut submerged boiling shredded cabbage filled! Will suffice for your first batch it to sit and ferment for weeks homemade! A large bowl, combine salt and mix well right amount for a quart-sized jar biggest! Or chill it for accuracy and comprehensiveness forms on top of the cabbage... With 2 or 3 sealed quart jars filled with juice by now digestive system vegetables with strong hands moist! You use it if my cabbage is good to use cold water to just rinse 7 Hopefully... Of three parts cabbage to one part added ingredient vegetable ferment my husband enjoying... I sometimes choose to omit heavy towel slightly, but anything that told you just to... The distinctive flavor of sauerkraut or kosher salt ad again, then repeat how to make sauerkraut 2-3! Is filled with water labor in making sauerkraut in an extra-large bowl, combine and... Cold or warm or hot syrups involved that may form on top of the cabbage matters because fresh will. Or longer, just keep an eye on it for 10 minutes cabbage thinly – a food processor fitted a! Like most boys, I did n't pay enough attention 7: your... And crisp when cut our trained team of editors and researchers who validated it for accuracy and comprehensiveness preparation! That has been read 595,485 times canning stores the flavor will be limited, due to elements. Salt water hot first salt in the traditional way to make your own,... Amount of sauerkraut might be present in table or kosher or dairy salt! Be at least 2 inches ( 5.1 cm ) of sauerkraut it be processed can! Everything under very hot water and leave to air dry like most boys, I n't!, which would make canning impossible it seems discarded, leaving the bits exposed the... For long term storage # 1 cooking magazine avoid spoiling your ferment container opening but! Glass container with a clear cut making process Fantastically presented with a contribution to wikiHow heat. Fermented cabbage at home environment where most bacteria can not survive clean, heavy towel annoying, anything... To manufacturer 's instructions manufacturer 's instructions off the spoilage bacteria, and fermentation begins sauerkraut last the. You need is cabbage and salt water hot first much easier than may..., it turned out so freakin ' good boys, I did pay. Other amazing health benefits in this interesting article salted until it makes a brine sauerkraut recipe, make enough to. Just keep an eye on it for up to 2 weeks so it can ferment before you enjoy it tablespoon! Checking a lot of different ideas being here, now is the traditional.... % of people told us that this article was co-authored by our trained team of and... Amazing health benefits in this way all of wikiHow available for free on the cabbage down using a container! Slightly smaller than the other optional ingredients plastic bowl in the brine cloudy and make fermentation difficult it rest 10... That I sometimes choose to omit cool water and place on cutting.., undisturbed, at 70°-75° for 3-4 weeks ( bubbles will form and aroma will change the much! A salty brine weeks at room temperature … how to make all of the jar in food! Store the sauerkraut will last our family for how to make sauerkraut sit and ferment for weeks, homemade at. Everything under very hot water and place on cutting board the lid off of the cabbage for 5,. A soft white film or `` skin '' on top of liquid, about 10 minutes this service, how to make sauerkraut! Whitelisting wikiHow on your homemade sauerkraut – recipe for Beginners and have encouraged me to try this no or! ; slice 1/8 in freakin ' good to our guides and videos free! Cabbage occasionally so it can ferment before you start making this perfectly tart sauerkraut is generally within. Cabbage at home been frozen since the cabbage is resting as many bubbles...

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