how to make sauerkraut

Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. To keep it submerged without a weight, once you've crushed and pounded your sauerkraut and layered your glass or ceramic pot with the cabbage and salt, take a whole cabbage leaf or two, and place them over top. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? Fermentation is complete when bubbling stops. Your, "Very clear step-by-step instructions. Screw a plastic lid onto the jar. Can I use a plastic bowl in the mixing process? 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. The salt that you add will create an environment where most bacteria cannot survive. If desired, add optional ingredients. I have a soft white film or "skin" on top of my sauerkraut. How to Make Sauerkraut. Shred some cabbage. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). ", "Absolutely love this perfect explanation.". When making sauerkraut, you’ll need a container to ferment your cabbage. Massage the salt into the Home Recipes Ingredients Vegetables Cabbage. These would make the brine cloudy and make fermentation difficult. You need 2 ingredients to make good Sauerkraut. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Sanitize all surfaces including the cutting or chopp… With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. It will be good for two weeks or longer, just keep an eye on it for mold. 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. Freshness of the cabbage matters because fresh cabbage will put out more liquid when salted. The, "My mom and dad use to make it when I was a young boy. So learn how make your own! So yes, you could do it. Before you start making this German sauerkraut recipe, make … You can clean your storage jar while the cabbage is resting. The water seal allows gasses to escape but prevents other contaminates from entering. Cool brine before adding to crock. How much weight is necessary to keep the sauerkraut submerged? If you want to improve on your homemade sauerkraut recipe even further, you can add some of our suggested ingredients. 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). Alternately, you can cover the opening with a clean, heavy towel. For a 1-gallon container, core and shred 5 pounds of cabbage. Supermarket-bought sauerkraut is generally not a source of probiotic cultures due to the preparation process, which kills any beneficial bacteria. Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). 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. wikiHow's. Learn about other amazing health benefits in this interesting article. It smells sort of yeasty. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. If you crave the distinctive flavor of sauerkraut, learn to make the fermented cabbage at home. To make traditional sauerkraut, all you need is cabbage and salt. However, my favorite way to make sauerkraut is in a 5 gallon crock. Use disposable or reusable washable gloves if needed. Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. How to make your own Homemade Sauerkraut – Recipe for Beginners. 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. The fermentation releases gases, which would make canning impossible. … Using a large knife, quarter the cabbage and remove the core. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Use fresh cabbage instead. Massage and squeeze the vegetables with strong hands until moist, creating the brine. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Wash your hands thoroughly. This step by, "I love the kraut and am looking forward to real kraut that has all the good bacteria that our bodies need. When the kraut reaches the the taste I prefer, I transfer it to quart or pint mason jars and store them in the refrigerator. 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. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Here's your escape plan. Basics of Homemade Sauerkraut . Quarter cabbages and remove cores; slice 1/8 in. Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. 1. Lactobacillus, the bacteria that makes sauerkraut delicious, thrives in a salty environment. Weigh down the plate with 2 or 3 sealed quart jars filled with water. Though you could allow it to sit and ferment for weeks, homemade sauerkraut is generally ready within 4 to 7 days. Massage the cabbage and let it rest for 10 minutes. —Josh Rink, Homemade Sauerkraut Recipe photo by Taste of Home. Add water to the cabbage and start mixing and squeezing everything with your hands for a few … What can you add to sauerkraut to make it taste better? ", first time I made it, it turned out so freakin' good! This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. You may have to use the pounder to push all of the cabbage into the jar. If you prefer, transfer the salted cabbage to a mixing bowl and beat the cabbage with a dough hook attachment for 2 to 3 minutes. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. Include your email address to get a message when this question is answered. Allow it to sit for 15 minutes or so, and then start mashing. In an extra-large bowl, combine salt and cabbage. Finally, store the sauerkraut at room temperature for 2 weeks so it can ferment before you use it! Yes. Wash it with hot, soapy water or run it through the dishwasher to ensure it's clean. 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. 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. To add additional flavor, you could weigh the cabbage down using a half of an onion. Making sauerkraut at home starts by preparing the cabbage. 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. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Place a weight on top of the cabbage to ensure that it stays under the brine. These flavors work really well with German dishes. 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. To sterilize a rock, boil it for 10 minutes and let it cool. Can I use cabbage heads that have been frozen? Making homemade sauerkraut is much easier than it seems. Depending on how I want to use the sauerkraut, this is the only ingredient that I sometimes choose to omit. Using red cabbage, the result would not be Sauerkraut. 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. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. Josh recommends apple, onion and caraway. Canning salt must be used. Ingredients. Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. By using our site, you agree to our. You will need a salt concentration between 0.6 and 2 percent, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. Place crock weight over cabbage; the weight should be submerged in the brine. The sauerkraut will last for sever months stored in this way. Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt and mix well. Then, cover the top of the jar and seal the lid tightly. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. Avoid using cabbage heads that have been frozen since the cabbage won't produce enough liquid to make a salty brine. Making a homemade fermented raw vegan sauerkraut can be much quicker and easier than it may seem. If using a crock, seal according to manufacturer's instructions. Use the hot sauerkraut immediately or chill it for up to 2 weeks. Tired of feeling trapped by your finances? Put the cabbage in the clean mixing bowl and add the flaked salt. Wilted cabbage will lead to soggy kraut. If you're short on time, make a quick sauerkraut by boiling shredded cabbage with vinegar and spices. Look at you! instructions, which include step-by-step pictures, are easy to understand, and have encouraged me to try this. How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. However, pickled red cabbage is also a common side dish in many countries. Place it on top of the packed-down cabbage. Useful Tips. ", https://www.epicurious.com/recipes/food/views/traditional-sauerkraut-with-caraway, https://www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https://www.epicurious.com/expert-advice/how-to-make-sauerkraut-article, consider supporting our work with a contribution to wikiHow. The wikiHow Culinary Team also followed the article's instructions and verified that they work. If you're using a small fermentation crock, check to see if it already has a built-in airlock system. Refrigerating the sauerkraut will stop the fermentation process. Cover and store in the refrigerator for up to 3 months. By using this service, some information may be shared with YouTube. Can I vacuum pack and freeze sauerkraut for long term storage? You can refrigerate the sauerkraut for up to 1 year. Making this perfectly tart sauerkraut is super easy and hassle free. Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. How long will sauerkraut last in the refrigerator and how should it be processed to can? 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. Use your fingers to rub the cabbage as though … Place the jar in a dark, room temperature … It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. 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. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. % of people told us that this article helped them. "My husband mentioned enjoying sauerkraut, so I looked it up to see how difficult it might be to prepare. wikiHow is where trusted research and expert knowledge come together. Does water for brine have to be boiled first, and should it be added cold or warm or hot? https://www.greatbritishchefs.com/recipes/how-to-make-sauerkraut-recipe I have used a food grade 5 gallon plastic pail (for about 30 lbs of cabbage) for 3 years now with very good results. 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 … However, the flavor will be limited, due to the lack of liquid. Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … This article has been viewed 595,485 times. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. Sauerkraut is one of my favorite fermentation crock recipes because you get the best flavor ever! I couldn't find anything that told you just what to add or how much. Then seal and store the sauerkraut for about 2 weeks at room temperature before you enjoy it. Remove and rinse a few unblemished leaves and set them aside. Pressure-Cooker Cranberry Apple Red Cabbage, Pressure-Cooker Easy Corned Beef and Cabbage, Do Not Sell My Personal Information – CA Residents, Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander. You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Shred the cabbage thinly – a food processor makes light work of this. Process for 10 minutes in a boiling water bath. Making Sauerkraut for the best, biggest tailgate party ever? You don't need a weight, but anything that is heavy enough to weigh it down could work. Transfer to individual containers. Taste of Home is America's #1 cooking magazine. ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. Homemade sauerkraut is incredibly easy, and all you really need is a bit of fresh cabbage, … 2. It is a sure seller! How to Make Sauerkraut Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst—to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut. For tips on storing fermented sauerkraut, read on! Step 4: Get mixing! Cool brine before adding to crock. If you want to can your sauerkraut, you need to first kill the bacteria and yeast in your sauerkraut by boiling it. Layer the cabbage and the salt in the tub or bowl. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/v4-460px-Make-Sauerkraut-Step-6-Version-4.jpg","bigUrl":"\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/aid46981-v4-728px-Make-Sauerkraut-Step-6-Version-4.jpg","smallWidth":460,"smallHeight":258,"bigWidth":"728","bigHeight":"409","licensing":"