Sauerkraut Recipe from Scratch
Description
Full of healthy bacteria that support your intestinal flora and boost the immune system, basic sauerkraut is just cabbage and salt. You only have about 30 minutes of hands-on work then nature will do its thing.
Like most homemade foods, sauerkraut can be made in a lot of different ways with all sorts of custom variations tailored to your taste. Once you’ve mastered the classic recipe, why not experiment with new flavor combos?
But whether you add a touch of spice to your homemade sauerkraut or keep it simple, its health benefits are no joke! Just two tablespoons of kraut contains more benefits than a probiotic pill! Not to mention the vitamins, fiber and minerals that help with digestion and promote a healthier immune system, heart, and stronger bones.
Something else to consider is how economical it is to make sauerkraut at home. If it’s something you consume regularly - and you really should - you can save some major bucks! Another benefit is that, by making it yourself, you can have total control of the taste. Tasting it as it ferments lets you find your ideal level of “sourness” and texture.
Just bear in mind that in order to enjoy the amazing health benefits and probiotics of sauerkraut, it needs to be raw. Unfortunately, many store-bought varieties are canned or cooked, which kills off a lot of the good bacteria and enzymes due to the heat. Another point for homemade!
Prep time: 30 minutes
Fermentation duration: 10 days to 4 weeks (depending on preference)
Serves: Depending on the size and weight of the cabbage, this typically serves approximately 8-12 when used as a side or in dishes.
What you’ll need:
You don’t need any special equipment to make sauerkraut. All you need is
- A large glass jar
- Something to weigh down the cabbage that’s similar in size to the diameter of your jar
Ingredients
Instructions
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It’s best to weigh your cabbage to know exactly how much salt you should use.
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Prepare the cabbage: Remove any bruised or damaged outer leaves from the cabbage, and discard.
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Slice the cabbage in half, cut out the core and rinse it well, allowing the water to flow between the cabbage leaves. Drain.
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Thinly shred the remaining cabbage with a knife or food processor, you want very thin slices, approximately 1/8 inch thick. You can also use a mandolin or a cabbage slicer.
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Place the sliced cabbage in a large bowl. Toss in the calculated amount of salt over the cabbage and let sit for 15-20 minutes, or until you notice the cabbage is beginning to wilt. Massage with your hands for about 5 minutes to help it release some of its juices.
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Pack the cabbage into a sterilized quart jar, and pour the liquid that was released during kneading. Fill the jar to about 2/3 full, be careful since the cabbage will bubble as it ferments.
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Continue to mash the cabbage with a tamper to release even more juice, until the cabbage is completely submerged under the brine. If the brine still doesn't completely cover the cabbage, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). This is essential to avoid mold proliferation!
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Weigh down the cabbage or cover the jar with an airlock lid. If you’re using an alternative weight, make sure the object is glass, ceramic, or non-reactive metal, and be aware that you may need to burp the sauerkraut once a day so that the pressure doesn't build up.
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Screw a lid onto the jar. Place the jar in a rimmed pan and let it ferment in a dark place that is between 65-70 degrees F, which is the ideal temperature for fermenting. This can take anywhere from 1 to 4 weeks depending on how sour you like it - but we recommend a minimum of 10 days. Taste and smell your kraut after one week to know how it’s going and adjust the time.
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Once the fermentation is done to your liking, move it to the fridge. The flavor will continue to develop as it ages.
Note
Tips and Tricks
Recipe variations
There are many variations of sauerkraut you can try out. Adding just one or two spices can completely alter the flavor profile, and create a fun, new sauerkraut base. Common additions are caraway seeds, dill seeds, or celery seeds.
Check for mold
If there is exposed cabbage at the top of the jar, it will probably turn brown. Just scrape it off and you’ll be fine. However, if at some point you notice mold or a rancid smell, it’s best to throw it away.
Choose a good quality salt
Salt is an important ingredient in sauerkraut because it increases shelf life, and enhances texture, and flavor. Most importantly, it also prevents the growth of bad bacteria, fungi, and molds.
How much salt you use can vary according to personal taste, but we recommend 1 1/2 to 2 teaspoons of salt per pound of cabbage.
Avoid iodized salt which can inhibit the growth of the good bacteria we want in the final product. Stick to high quality sea salt or kosher salt instead.
Consider an air lock
You definitely don’t need any fancy equipment to make sauerkraut at home. However, making sure the cabbage is completely submerged underneath the brine is a crucial step. So if you’re new to fermenting and want to avoid the hassle of having to “burp” the jar daily to allow the gasses to escape, an airlock makes the whole process pretty much fool-proof.
Does sauerkraut go bad?
Eventually, yes. Refrigerated, sauerkraut, should stay good for up to six months after opening. It will still continue to ferment in the fridge, though at a much slower pace. It’s important to seal it after each use because if new bacteria come in contact with it, it can immediately go bad.
Can you freeze sauerkraut?
Yes, sauerkraut is technically freezer safe, but the extreme temperature will kill the probiotic nutrients. So if your goal is to enjoy some of the amazing benefits of the probiotics, it’s best to just eat it raw and unfrozen. However, if you have more than you can consume or need to freeze it for whatever reasons, you will still get lots of the benefits of its vitamins and fiber.
Serving suggestions
Eating your sauerkraut fresh from the fridge is the best way to guarantee you’ll get all the goodness packed in there. However, don’t be afraid to cook with it from time to time - even if it kills the bacteria, you’ll still be getting a great source of vitamins and nutrients!
Sauerkraut can be added to soups and stews, served with sausages, paired with smoked fish, or used to elevate a simple grilled cheese!
User Reviews
This recipe is simple and great. I like to add caraway seeds!