how to make sauerkraut

", first time I made it, it turned out so freakin' good! This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Look at you! Fermentation requires you to take several precautions. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. It does not contain additives like anti-caking agents that might be present in table or Kosher salt. Quarter cabbages and remove cores; slice 1/8 in. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. Remove and rinse a few unblemished leaves and set them aside. Josh recommends apple, onion and caraway. What you need to make sauerkraut… These would make the brine cloudy and make fermentation difficult. I couldn't find anything that told you just what to add or how much. 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. This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. Pound shredded cabbage that you've salted until it makes a brine. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. 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. It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. There should be at least 2 inches (5.1 cm) of headspace at the top of the jar. I’m using a pound and a half of cabbage for this batch, which is about a half of an average- to- large-sized head (usually around 3lbs). In an extra-large bowl, combine salt and cabbage. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. If you want to improve on your homemade sauerkraut recipe even further, you can add some of our suggested ingredients. Next, pound the cabbage for 5 to 10 minutes until it's dripping salty water, then pack the cabbage and brine into a clean jar. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Alternately, you can cover the opening with a clean, heavy towel. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. Place it on top of the packed-down cabbage. If you’re one to wash your veggies, you’ll want to use cold water to just rinse. 1. Canning salt must be used. How much weight is necessary to keep the sauerkraut submerged? Here's your escape plan. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. Ingredients. Use fresh cabbage instead. Canning stores the flavor much better; it is also more energy efficient. 2. Slicing, Pounding, and Kneading Cabbage Thinly slice cabbage, salt it, then pound it with a tool such as the Cabbage Crusher or Pickle Packer for about 10 minutes, or until enough juice is released to form a brine and completely cover the cabbage. ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. 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. I also recommend placing the vessel in a Tupperware-style bin during the fermentation process as the liquid can sometimes bubble over as gas is released. This step by, "I love the kraut and am looking forward to real kraut that has all the good bacteria that our bodies need. Sprinkle the … If you're using a small fermentation crock, check to see if it already has a built-in airlock system. It is similar to what sometimes forms on top of Kalamata olives. Weigh down the plate with 2 or 3 sealed quart jars filled with water. Making this perfectly tart sauerkraut is super easy and hassle free. One head of cabbage will suffice for your first batch. thick. For each of these, try to ensure that you maintain a ratio of three parts cabbage to one part added ingredient. Step 4: Get mixing! How to Make Sauerkraut. Include your email address to get a message when this question is answered. Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. To add additional flavor, you could weigh the cabbage down using a half of an onion. instructions, which include step-by-step pictures, are easy to understand, and have encouraged me to try this. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? By signing up you are agreeing to receive emails according to our privacy policy. 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. The longer it ferments–or cultures–the more healthy probiotic support it offers your digestive system. 1. Can I use a plastic bowl in the mixing process? Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. Is it harmful? How to Make Sauerkraut. Fermentation is complete when bubbling stops. Place the jar in a dark, room temperature … Massage and squeeze the vegetables with strong hands until moist, creating the brine. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. How to make your own Homemade Sauerkraut – Recipe for Beginners. Use the hot sauerkraut immediately or chill it for up to 2 weeks. 1 … … Use your fingers to rub the cabbage as though … By using our site, you agree to our. Yes. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut at home. 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. Making sauerkraut at home starts by preparing the cabbage. Typically with sauerkraut, you do not add water, but finely shred the cabbage and crush it until the strands release enough juice to cover the mash, adding salt between the layers as you pack it into your container. That’s about the right amount for a quart-sized jar. Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. Place crock weight over cabbage; the weight should be submerged in the brine. You don't have to boil water, and should not use hot water for fermentation, as you'd destroy the delicate ecosystem living on your vegetables that help your food to ferment. It smells sort of yeasty. Cover and store in the refrigerator for up to 3 months. Once the salt is added, simply massage with clean hands for 10 minutes … With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. Your, "Very clear step-by-step instructions. Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … Screw a plastic lid onto the jar. No fancy equipment or barrels needed and it’s been said to be one of the best tasting sauerkraut from the ones made! ", 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. If using a crock, seal according to manufacturer's instructions. However, if you want to amp up the flavor a bit, you can add additional ingredients. Wilted cabbage will lead to soggy kraut. The salt that you add will create an environment where most bacteria cannot survive. Stir the cabbage occasionally so it wilts and softens. So yes, you could do it. Place crock weight over cabbage; the weight should be submerged in the brine. The water seal allows gasses to escape but prevents other contaminates from entering. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/v4-460px-Make-Sauerkraut-Step-6-Version-4.jpg","bigUrl":"\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/aid46981-v4-728px-Make-Sauerkraut-Step-6-Version-4.jpg","smallWidth":460,"smallHeight":258,"bigWidth":"728","bigHeight":"409","licensing":"