How to Make Sauerkraut

sauerkraut

Sauerkraut is one of the simplest fermented food to make, all you need is cabbage and salt, that’s it. This guide will show you a step by step instruction on how to make basic sauerkraut. Probiotic-rich fermented food is a crucial factor in the healthy functioning gut and robust immune systems.

Ingredients:

  • 1 large cabbage, white or purple or a mix of the two. Large cabbage has higher water content which is what we want for the fermentation process.
  • Sea salt / Celtic sea salt / Himalayan salt. 1 tbs per kilo of cabbage, add more if unsure.
  • Carrot (optional)

Sauerkraut

Instructions:

  1. Finely chop a large cabbage into thin strips. Or use a mandolin to save time.
  2. Grate carrots into fine strips. (optional)
  3. Place chopped cabbage and carrots in a large deep stainless-steel pot.
  4. Salt the cabbage, with your hands, massage the cabbage and mix well.
  5. Let the cabbage sit for 10 mins. The salt will draw water out of the cabbage and soften it.
  6. Using a long wooden stick like a rolling pin, pound the cabbage to bruise it. Keep beating the cabbage until soaked in its juice.
  7. Using kitchen tongs transfer cabbage and some of its juice into glass jars (do not use plastic and metal container). Using the long wooden stick, press and compact the cabbage the best you can. Make sure there are no air pockets. Pour more cabbage juice on top of the compacted cabbage to ensure the cabbage is fully submerged. The cabbage should not be exposed to air at all; otherwise, moulds will grow on it.
  8. Loosely close the jar lid allowing some air to escape. Fermentation will produce gas, closing the lid too tightly can crack the jar or explode the cover.
  9. Leave the jar at room temperature and in a dark place, such as inside a cupboard. Let it ferment for 3-4 weeks in autumn and winter months, while in the summertime, ten days. For the best result, ferment the cabbage for up to three months for a complete fermentation process.
  10. To stop the fermentation keep sauerkraut in the fridge. The cold temperature slows fermentation.

Sauerkraut in a Jar   Sauerkraut in a Jar

Notes and tips:

  • If cabbage produces very little juice after pounding, the cabbage is too young. Just add clean water into the mix. Use a fully matured cabbage (large), instead of a young one.
  • Make a large batch of sauerkraut from a large cabbage. Let it ferment for three months or more. This process will create a very potent probiotics food.
  • To ensure the success of the fermentation process, wash hands and utensils before handling the cabbage.
  • Avoid touching the sauerkraut with dirty fingers or utensils. No double-dipping dirty spoon or you will spoil the batch very quickly.
  • If you have some leftover kraut juice after finishing a batch, do not throw away the liquid. It is rich with live probiotics, use it to make a new batch of sauerkraut, or you even use it to make other fermented vegetables such as carrot, beetroot, radish, etc.
  • If you find sauerkraut too sour, simply mix in a little honey to shave off some of the sourness.
  • It is normal for the top part of the sauerkraut will rot and grow mould after a long fermentation. When it is time to consume the sauerkraut, simply use a clean spoon to scoop and discard the mouldy top. Using a paper towel wipe clean the mouldy part of the jar. Transfer the good sauerkraut to a clean container and keep in the fridge for later consumption.
sauerkraut-honey

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sauerkraut

Sauerkraut is one of the simplest fermented food to make, all you need is cabbage and salt, that’s it. Probiotic-rich fermented food is a crucial factor in the healthy functioning gut and robust immune systems.

Ingredients:

  • 1 large cabbage, white or purple or a mix of the two. Large cabbage has higher water content which is what we want for the fermentation process.
  • Sea salt / Celtic sea salt / Himalayan salt. 1 tbs per kilo of cabbage, add more if unsure.

Sauerkraut

Instructions:

  1. Finely chop a large cabbage into thin strips. Or use a mandolin to save time.
  2. Place chopped cabbage and carrots in a large deep stainless-steel pot.
  3. Salt the cabbage, with your hands, massage the cabbage and mix well.
  4. Let the cabbage sit for 10 mins. The salt will draw water out of the cabbage and soften it.
  5. Using a long wooden stick like a rolling pin, pound the cabbage to bruise it. Keep beating the cabbage until soaked in its juice.
  6. Using kitchen tongs transfer cabbage and some of its juice into glass jars (do not use plastic and metal container). Using the long wooden stick, press and compact the cabbage the best you can. Make sure there are no air pockets. Pour more cabbage juice on top of the compacted cabbage to ensure the cabbage is fully submerged. The cabbage should not be exposed to air at all; otherwise, moulds will grow on it.
  7. Loosely close the jar lid allowing some air to escape. Fermentation will produce gas, closing the lid too tightly can crack the jar or explode the cover.
  8. Leave the jar at room temperature and in a dark place, such as inside a cupboard. Let it ferment for 3-4 weeks in autumn and winter months, while in the summertime, ten days. For the best result, ferment the cabbage for up to three months for a complete fermentation process.
  9. To stop the fermentation keep sauerkraut in the fridge. The cold temperature slows fermentation.

Sauerkraut in a Jar

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