Easy Homemade Sauerkraut Recipe (2024)

FAQs

How long does it take to ferment sauerkraut? ›

At 70 to 75 F, kraut will be fully fermented in about 3 to 4 weeks. At 60 to 65 F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 F, kraut may not ferment. Above 75 F, kraut may become soft.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

To make sauerkraut, shredded cabbage is mixed with salt and allowed to ferment. The amount of salt added is critical to assuring food safety, and should not be adjusted. Fermentation takes three to six weeks depending on the air temperature. During this time, the acidity in the product will increase.

If you don't have enough natural brine from the cabbage to cover it well, you'll need to top it up. It's important that the brine you use maintain the same 2% salinity as the cabbage and its brine.

But the truth is that how long you ferment also depends on how you like it. In a warm room in a house, you will have enough fermentation for mild sauerkraut in just 3 or 4 days. After that, the longer it goes, the more the flavor develops, until it reaches maximum acid levels.

Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation. If you're not sure, read the ingredients, there should just be one! A fine grind of salt is required for this type of pickling.

Covering. To avoid surface mold growth, keep the cabbage or pickles submerged at all times. If the juice does not cover the cabbage or pickles, add boiled and cooled brine prepared with 1½ tablespoons of salt in a quart of water.

The amount of salt you use determines the rate at which fermentation takes place. Too much salt is a “Go away.” sign for the beneficial bacteria, the lactobacillus that you want living and multiplying in your jar. Fermentation slows way down or doesn't happen at all.

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

You don't need to wash sauerkraut. The fermentation process is started by the naturally occurring bacteria found on cabbage. So rinsing it is not necessary, nor does it help. If you want to be extra safe, you can simply remove a few of the outer leaves, and you're good to go!

Can you use tap water to make sauerkraut? ›

You must use a filter system to remove chloramine, fluoride, heavy metals, and other toxins. If your tap water is potable, you could use it for fermenting, but we recommend filtering it first.

The environment in which your vegetables are immersed has become more acidic and, with that, comes a smell and taste reminiscent of vinegar. Note: lacto-fermentation contains lactic acid, whereas vinegar is made of acetic acid. Vinegar generally smells and tastes spicier.

Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator.

If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.