How to make Sauerkraut

Sauerkraut is simply fermented cabbage. When you add salt to a head of cabbage, it sweats the cabbage creating a brine to ferment the cabbage in. The process of fermentation makes a wonderful briny flavor and the kraut is beaming with good gut bacteria. Let me show you how to make Sauerkraut!

Making your own sauerkraut requires only cabbage, salt, a weight, and a large mouth mason jar.

You have complete control of how fine or thick you want the cabbage to be cut. If you want a very fine cabbage, use a food processor and put it through the shredder blade or the slicing blade. Both create a fine cut.

If you prefer a chunkier cut, do it by hand. This is what I do, so, I have control over the texture of the end product.

The ratio of salt to cabbage is 1-2 tbsps per large head of cabbage.

To make this kraut, just cut up the cabbage to desired texture and place it in a large bowl. Add the salt and massage the cabbage with your hands to incorporate the salt.

Allow the salty cabbage to sit on the counter for 20-30 minutes to allow it to sweat.

After 20-30 minutes you will notice there is water in the bowl and the cabbage has softened.

Simply squeeze the cabbage to release as much water as possible.

Put all the cabbage in a large mouth mason jar, pressing the cabbage down as you go. After all the cabbage is in the jar, pour the remaining liquid over the cabbage.

Place a weight on top, it can be one that is purchased, or you can use a small zip lock bag with a few stones inside and weigh it down that way.

I prefer to put a few outer leaves I removed from the cabbage on top and then the weight.

Make sure the liquid covers all the cabbage.

Place a loose lid on top or use a pickle pipe.

Allow to sit at room temperature for 2-3 weeks. You can start tasting it after 2 weeks. Once it is to your desired taste, remove the weight and loose leaves, and place in the fridge.

From time to time your ferment may develop something called Kahm yeast. It’s a white layer on top of the liquid. If this happens, you can skim it off as it accumulates. It can change the taste of the end product so it’s best to keep it skimmed off.

Happy Fermenting!

See you soon!