How to make sauerkraut (2024)

FAQs

How long does sauerkraut take 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.

My kids love it because it isn't spicy like other ferments. It's a great, easy way to get some good probiotics into your day! Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost upwards of $7 a jar! I can make organic sauerkraut for much less than that.

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!

It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides). Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles.

The rule of thumb when it comes to sauerkraut is to just keep tasting the sauerkraut until the taste is to your liking. The sauerkraut itself should be safe to eat at every stage of the process, so there is no real 'fermentation time'.

While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.

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.

Raw sauerkraut can be enjoyed as is, by the forkful. Just take the jar out of the fridge, grab a fork, and enjoy the health benefits! Eat a forkful once or twice a day straight from the jar.

If you enjoy the tangy flavor and the probiotic benefits of sauerkraut, then it's probably best to skip the rinsing step and savor it as it is. However, if you find sauerkraut too pungent or too salty, then rinsing it slightly may make it more palatable for you.

Store bought sauerkraut is typically pasteurized during the canning process, which destroys the active probiotics and therefore makes it less nutritious than fresh or homemade sauerkraut.

How to ferment for beginners? ›

Vinegar is an acidic medium commonly used in commercial pickles, sauerkraut and condiments to give the final product a sour, tangy flavor.

It is delicious! My only suggestion is to always rinse sauerkraut using warm water and drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock.

No! It's actually very important not to wash the cabbage before making sauerkraut. The fermentation process relies on the natural bacteria found on the cabbage leaves to properly ferment. You can, however, peel the outer leaves to get rid of any dirt and wilted parts of the vegetable.

Sprinkle 1–-2 pounds of cabbage/vegetable mixture with 1 Tbsp salt and taste. It should taste salty, but not offensively so. Add more salt or more vegetables, if necessary. 1 Tbsp salt for 1 ¾ pound (800 g) of cabbage/vegetable mixture to make 1 quart of sauerkraut.