How to make sauerkraut (2024)

FAQs

How long does it take for sauerkraut to ferment? ›

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.

What Is Sauerkraut Made Of? These are the simple ingredients you'll need to make this homemade sauerkraut recipe: Water and vinegar: This sauerkraut recipe starts with water and distilled white vinegar. Vegetables: You'll need a half of an onion and a head of cabbage.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

Bubbling and foaming usually begin within about three days, depending on the temperature of your kitchen. And once you see bubbles forming (carbon dioxide being released), you'll know that fermentation is underway. When a week passes, check for taste.

You can use a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. The cabbage releases liquid, creating its own brining solution.

Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil. Fermentation naturally stops because the acids accumulate to such an extent that further growth cannot take place.

Kahm yeast is not harmful, although it may be unattractive or even smell a little odd. It should be removed from the ferment so it does not impart a bad odor, but a little bit left in the jar is not harmful to the vegetables or to you.

A couple tablespoons of brown sugar and a can of beer. I'd go for unhoppy styles. (Don't start 2021 by being snooty and cooking with expensive beer...

Rinsing sauerkraut can indeed impact its nutritional value, primarily by reducing its probiotic content. When you rinse sauerkraut, you remove some of the bacteria that are present in it, which can alter its probiotic profile. However, sauerkraut is still a nutritious food even if you rinse it.

Is sauerkraut better in a can or jar? ›

Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Place container in a well—ventilated location (it will have a sour odor) with a relatively constant temperature of 68—72°F, for about 7—14 days. Sauerkraut will ferment faster in warmer temperatures and slower in cooler temperatures.

Recipe Tips

Filtered water is necessary for this recipe because tap water often contains a small amount of chlorine, which will inhibit the fermentation process. Either use a filter jug or bottled water.

The best way to know is to just open the bag and taste a little bit of the sauerkraut . When it has already a nice taste (not too salty) that you like, you don't have to wash it before using it. If it's very salty then rinse it to get rid of the saltiness.

If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.

How long does homemade sauerkraut last? Properly prepared and stored in dark cold storage (like the refrigerator), it can last at around 6 months. Look for any signs of mold, an even color throughout, and that it still looks edible.

It can be eaten raw or cooked; in fine-dining restaurants, it's sometimes even served drenched in champagne. Read our guides on the health benefits of sauerkraut and the health benefits of fermenting.