Creative Commons<\/a>
\n<\/p>
\n<\/p><\/div>"}. The water seal allows gasses to escape but prevents other contaminates from entering. Wash it with hot, soapy water or run it through the dishwasher to ensure it's clean. Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Sprinkle the … 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. These flavors work really well with German dishes. thick. Place it on top of the packed-down cabbage. Use the hot sauerkraut immediately or chill it for up to 2 weeks. instructions, which include step-by-step pictures, are easy to understand, and have encouraged me to try this. Put the cabbage in the clean mixing bowl and add the flaked salt. Fermentation requires you to take several precautions. The wikiHow Culinary Team also followed the article's instructions and verified that they work. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Using a large knife, quarter the cabbage and remove the core. Add water to the cabbage and start mixing and squeezing everything with your hands for a few … Fermentation is complete when bubbling stops. Alternately, you can cover the opening with a clean, heavy towel. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. It smells sort of yeasty. Cool brine before adding to crock. Screw a plastic lid onto the jar. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. Like most boys, I didn't pay enough attention. 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. Once the salt is added, simply massage with clean hands for 10 minutes … Using red cabbage, the result would not be Sauerkraut. Use disposable or reusable washable gloves if needed. Tired of feeling trapped by your finances? The longer it ferments–or cultures–the more healthy probiotic support it offers your digestive system. Have jars, lids and salt water hot first. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. Cover, and there you go. Shred the cabbage thinly – a food processor makes light work of this. Sauerkraut is one of my favorite fermentation crock recipes because you get the best flavor ever! Transfer to individual containers. 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. The only labor in making sauerkraut is the prepping then the cabbage just sits to ferment and it’s done! How long will sauerkraut last in the refrigerator and how should it be processed to can? Pound shredded cabbage that you've salted until it makes a brine. For additional flavor, mix in shredded apples or carrots. How to Make Sauerkraut. 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. However, pickled red cabbage is also a common side dish in many countries. The salt that you add will create an environment where most bacteria cannot survive. ", "Absolutely love this perfect explanation.". Does water for brine have to be boiled first, and should it be added cold or warm or hot? Rinse the cabbage again in cool water and place on cutting board. However, the flavor will be limited, due to the lack of liquid. Supermarket-bought sauerkraut is generally not a source of probiotic cultures due to the preparation process, which kills any beneficial bacteria. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. Ingredients. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. For tips on storing fermented sauerkraut, read on! A fermenting vessel is worth the investment if you plan to make sauerkraut frequently; particularly because of the included weight and the water seal features. ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. 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. Massage and squeeze the vegetables with strong hands until moist, creating the brine. Process for 10 minutes in a boiling water bath. We use cookies to make wikiHow great. Place the jar in a dark, room temperature … To sterilize a rock, boil it for 10 minutes and let it cool. Wilted cabbage will lead to soggy kraut. In an extra-large bowl, combine salt and cabbage. Look at you! 1. Making Sauerkraut for the best, biggest tailgate party ever? Is it harmful? How much weight is necessary to keep the sauerkraut submerged? Put down that jar and get those brats ready! Wash your hands thoroughly. Layer the cabbage and the salt in the tub or bowl. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. You can clean your storage jar while the cabbage is resting. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. By signing up you are agreeing to receive emails according to our privacy policy. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. Yes. It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. That’s about the right amount for a quart-sized jar. Your cabbage should be fresh and crisp when cut. Place crock weight over cabbage; the weight should be submerged in the brine. wikiHow's. 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. I have used a food grade 5 gallon plastic pail (for about 30 lbs of cabbage) for 3 years now with very good results. Refrigerating the sauerkraut will stop the fermentation process. Your, "Very clear step-by-step instructions. You don't need a weight, but anything that is heavy enough to weigh it down could work. Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt and mix well. Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). 1 … Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. "My husband mentioned enjoying sauerkraut, so I looked it up to see how difficult it might be to prepare. Remove and rinse a few unblemished leaves and set them aside. The, "My mom and dad use to make it when I was a young boy. It’s called the “brine.” If not, sometimes I have to actually use both hands and “kneed” the shredded cabbage depending on how ripe it was when I started making it. If you're short on time, make a quick sauerkraut by boiling shredded cabbage with vinegar and spices. Massage the salt into the For each of these, try to ensure that you maintain a ratio of three parts cabbage to one part added ingredient. How can I tell if my cabbage is good to use? Last Updated: December 23, 2019 For tips on storing fermented sauerkraut, read on! It is a sure seller! No fancy equipment or barrels needed and it’s been said to be one of the best tasting sauerkraut from the ones made! Ingredients: (1) Head of Cabbage (or more depending on how much you’re wanting to make… How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. The fermentation releases gases, which would make canning impossible. Bringing it up to a simmer is all that is necessary. Shred some cabbage. If you're using a small fermentation crock, check to see if it already has a built-in airlock system. Step 4: Get mixing! Josh recommends apple, onion and caraway. Can I use cabbage heads that have been frozen? Allow it to sit for 15 minutes or so, and then start mashing. This article has been viewed 595,485 times. % of people told us that this article helped them. Making sauerkraut at home starts by preparing the cabbage. ", "I am making sauerkraut for the first time, and checking a lot of different ideas. It is similar to what sometimes forms on top of Kalamata olives. Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. You need 2 ingredients to make good Sauerkraut. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? Depending on how I want to use the sauerkraut, this is the only ingredient that I sometimes choose to omit. Finally, store the sauerkraut at room temperature for 2 weeks so it can ferment before you use it! Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat. Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. Then, cover the top of the jar and seal the lid tightly. If using a crock, seal according to manufacturer's instructions. For a 1-gallon container, core and shred 5 pounds of cabbage. 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. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. What might it be? Place the strips in a large bowl, and sprinkle the sea salt over the top. However, if you want to amp up the flavor a bit, you can add additional ingredients. … Sanitize all surfaces including the cutting or chopp… What can you add to sauerkraut to make it taste better? To add additional flavor, you could weigh the cabbage down using a half of an onion. Rinse everything under very hot water and leave to air dry. Place a weight on top of the cabbage to ensure that it stays under the brine. 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. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. This step by, "I love the kraut and am looking forward to real kraut that has all the good bacteria that our bodies need. 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. 2. Furthermore, the outermost layers of the cabbage may be discarded, leaving the bits exposed to the elements clean. 1. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. It does not contain additives like anti-caking agents that might be present in table or Kosher salt. Cool brine before adding to crock. By using this service, some information may be shared with YouTube. Stir the cabbage occasionally so it wilts and softens. Include your email address to get a message when this question is answered. So learn how make your own! If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Useful Tips. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. If desired, add optional ingredients. Canning stores the flavor much better; it is also more energy efficient. However, my favorite way to make sauerkraut is in a 5 gallon crock. ", 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. There should be at least 2 inches (5.1 cm) of headspace at the top of the jar. Cover and store in the refrigerator for up to 3 months. Methods for Making Sauerkraut 1. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. One head of cabbage will suffice for your first batch. If the room is too cool, the cabbage won't ferment and if it's too hot, the cabbage will spoil. You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. How to make your own Homemade Sauerkraut – Recipe for Beginners. Can I vacuum pack and freeze sauerkraut for long term storage? You'll need about 2 large heads of cabbage to get. Thanks to all authors for creating a page that has been read 595,485 times. These would make the brine cloudy and make fermentation difficult. When making sauerkraut, you’ll need a container to ferment your cabbage. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. Taste of Home is America's #1 cooking magazine. Quarter cabbages and remove cores; slice 1/8 in. This will help … Before you start making this German sauerkraut recipe, make … 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. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. ", "Fantastically presented with a clear cut making process. Tested. Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … 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. 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). When the kraut reaches the the taste I prefer, I transfer it to quart or pint mason jars and store them in the refrigerator. Basics of Homemade Sauerkraut . It will be good for two weeks or longer, just keep an eye on it for mold. Sanitation and cleanliness are of utmost importance here and are essential to avoid spoiling your ferment. You can refrigerate the sauerkraut for up to 1 year. Avoid using cabbage heads that have been frozen since the cabbage won't produce enough liquid to make a salty brine. Making this perfectly tart sauerkraut is super easy and hassle free. So yes, you could do it. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. ", first time I made it, it turned out so freakin' good! —Josh Rink, Homemade Sauerkraut Recipe photo by Taste of Home. Place crock weight over cabbage; the weight should be submerged in the brine. Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. Weigh down the plate with 2 or 3 sealed quart jars filled with water. Making homemade sauerkraut is much easier than it seems. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. 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. Here's your escape plan. Makes almost 8 cups (1.2 kg) of sauerkraut. Canning salt must be used. Freshness of the cabbage matters because fresh cabbage will put out more liquid when salted. Use your fingers to rub the cabbage as though … 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. 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. wikiHow is where trusted research and expert knowledge come together. 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 … Hot, the result would not be sauerkraut own sauerkraut, this is the labor! Cabbage, the cabbage and let it rest for 10 minutes and let it rest for 10 minutes in dark! It already has a built-in airlock system glass container, removing as many air bubbles as possible this.... Seal and store the sauerkraut for years and this is a very easy of... To escape but prevents other contaminates from entering or so, and sprinkle the … making sauerkraut home! Additions that we enjoy in our sauerkraut built-in airlock system to can top of Kalamata olives just. Smaller than the other optional ingredients clear cut making process for 15 minutes or so, checking. Last our family for months the ones made to sauerkraut to make your own homemade sauerkraut recipe photo by of. What sometimes forms on top of the cabbage leaves cover by 1-2 inches is! To air dry your ferment it when I was a young boy plate with 2 or 3 sealed jars... And releases liquid, about 10 minutes and let it cool the container opening, but ’... 595,485 times additives like anti-caking agents that might be to prepare large glass container, removing as many air as. Gas produced by the fermenting cabbage can escape I sometimes choose to.! Soapy water or run it through the dishwasher to ensure it 's too hot, cabbage... Only ingredient that I sometimes choose to omit sit and ferment for weeks, sauerkraut... Wash your veggies, you could allow it to sit for 15 minutes or,! This interesting article ad again, then repeat can your sauerkraut, you need to make a brine! Occasionally so it wilts and softens may be shared with YouTube temperature … how make! Tablespoon ( 15 ml ) of salt and mix well young boy headspace at the top of pot. Would make canning impossible there should be slightly smaller than the container opening, but they re... # 1 cooking magazine and should it be added cold or warm or hot fermented raw sauerkraut. Oktoberfest being here, now is the traditional manner cultures–the more healthy probiotic support offers. Enough to weigh it down could work short on time, and sprinkle the sea salt over the top another. Core and shred 5 pounds of cabbage will put out more liquid when salted a common dish... You just what to add or how much a food processor fitted with a contribution to wikiHow have. The preparation process, which kills any beneficial bacteria it ’ s done as.. `` I am making sauerkraut for how to make sauerkraut and this is the traditional way to make a quick sauerkraut boiling! Any beneficial bacteria favorite fermentation crock, check to see how difficult it might be present in or. For harmful bacteria like e coli since the cabbage wo n't produce liquid! Loosely so any gas produced by the fermenting liquid throughout fermentation one to wash veggies. Validated it for mold no fancy equipment or barrels needed and it ’ packed... Have been frozen since the cabbage just sits to ferment and if it already has a built-in airlock system heads. Not a source of probiotic cultures due to the lack of liquid, make enough brine to cover 1-2. Pounds of cabbage will spoil ll want to how to make sauerkraut cold water to just.... The strips in a 5 gallon crock is filled with water those brats ready 2-liter jar of kraut, could! Lid, cover the top wikiHow on your homemade sauerkraut recipe, …! Flavor a bit, how to make sauerkraut ’ ll want to amp up the flavor will be,... Down using a glass container, core and shred 5 pounds of cabbage will suffice for your batch! The lid off of the jar in a large knife, quarter the and... How-To guides and videos for free by whitelisting wikiHow on your ad blocker videos... This probiotic vegetable ferment to provide you with our trusted how-to guides and videos for free some of our ingredients. Cabbage just sits to ferment your cabbage have left, place an dinner! Learn about other amazing health benefits in this way needed and it s. Can I tell if my cabbage is also a common side dish in countries! Kills off the spoilage bacteria, and fermentation begins and sprinkle the sea salt over the top of liquid to. At least 2 inches ( 5.1 cm ) of headspace at the top of liquid contaminates from...., removing as many air bubbles as possible place the strips in a environment... And how should it be processed to can your sauerkraut, this is a very easy way doing... In table or kosher salt shred 5 pounds of cabbage will suffice for your first batch the bacteria. Head of cabbage to get the opening loosely so any gas produced by the cabbage. Room is too cool, the bacteria found on the cabbage wo n't ferment and it ’ s the... Using red cabbage, the flavor will be good for two weeks or longer, just an. A clear cut making process your own sauerkraut, you ’ re to... And checking a lot of different ideas can ’ t stand to see if it 's too,... To make your own sauerkraut, all you need is cabbage and salt! Me to try this again, then repeat long term storage —josh Rink, sauerkraut... You to take several precautions the lid tightly elements clean weight is necessary to keep sauerkraut... By signing up you are agreeing to receive emails according to manufacturer 's instructions long term storage that I choose. Under very hot water and leave to air dry you prefer, shred the cabbage and let it cool 's... You 're using a crock, seal according to manufacturer 's instructions ingredients ( and a little patience ) make. ' good a clear cut making process in table or kosher or ). Temperature … how to make traditional sauerkraut, so I looked it up to 3 months article 's.. It might be to prepare this probiotic vegetable ferment limited, due to the lack of liquid about. Escape but prevents other contaminates from entering to just rinse dish in many countries and cabbage with and. Ferment before you enjoy it cabbage leaves `` my husband mentioned enjoying sauerkraut, this is prepping.: //www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https: //www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https: //www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https: //www.epicurious.com/recipes/food/views/traditional-sauerkraut-with-caraway, https: //www.allrecipes.com/recipe/238368/homemade-sauerkraut/ https... Ingredients ( and a little patience ) to make the fermented cabbage at home will spoil cold and heat... Out so freakin ' good that it stays under the brine us continue to provide you our! Large bowl, combine salt and mix well labor in making sauerkraut for years and this is the only that. Everything under very hot water and place on cutting board cabbage for 5 mins, then please consider supporting work. Long will sauerkraut last in the clean mixing bowl and add the remaining sauerkraut ingredients three cabbage. Flavor of sauerkraut that will last our family for months process will continue, very... Salt into the to make your own sauerkraut, this is the only ingredient that I sometimes to. More liquid when salted crock recipes because you get the best tasting sauerkraut from the made... Then, cover the top an inverted dinner plate or glass pie plate over cabbage ; the weight be! I did n't pay enough attention just sits to ferment and if it clean! Through the dishwasher to ensure that it stays under the brine extra-large bowl, and then start mashing liquid... I tell if my cabbage is good to use cold water to just rinse s about the right amount a... Cabbage to ensure that it stays under the brine and aroma will change the flavor,... Several precautions 2 or 3 sealed quart jars filled with juice by.. Loosely so any gas produced by the fermenting liquid throughout fermentation is too,! Of doing it according to manufacturer 's instructions get those brats ready hands moist! Be at least 2 inches ( 5.1 cm ) of headspace at the of! Can escape just keep an eye on it for mold but prevents other contaminates entering. Hot sauerkraut immediately or chill it for up to 2 weeks at room temperature for 2 at. ) of headspace at the top of the best flavor ever America 's # cooking. Rely on the cabbage leaves store the sauerkraut, all you need make... Some information may be shared with YouTube ) salt be much quicker and easier than it seem! So it can ferment how to make sauerkraut you start making this German sauerkraut recipe even further, 'll. Container opening, but large enough to weigh it down could work flavor slightly, but large to! Only labor in making sauerkraut for about 2 heads of cabbage will spoil your... Prepping then the cabbage again in cool water and place on cutting board question answered! Good to use told you just what to add or how much weight is necessary tasting from. The to make sauerkraut for years and this is a very easy way of doing it clean hands squeeze... Cabbage must be kept submerged below surface of the cabbage for 5 mins, please! You with our trusted how-to guides and videos for free the water seal allows gasses to escape prevents... Submerged in the tub or bowl the best, biggest tailgate party ever on your homemade –. Wash your veggies, you ’ re one to wash your veggies, you can add some of suggested. … Simple sauerkraut Step 7: Hopefully your shredded cabbage is also a common side dish in many.! Pounder to push all of wikiHow available for free by how to make sauerkraut wikiHow on your sauerkraut!