Homemade Sauerkraut
When you learn how easy it is to make your own homemade sauerkraut in your own kitchen, you will never buy it again! Especially knowing that it is way healthier for you, too. Why? Because the store bought version loses a lot of its probiotic benefits through heat processing to make it shelf stable. Plus, buying it is so much more expensive. You will get 3-4 times more sauerkraut for about half the price of a jar of store bought. Last but not least, homemade sauerkraut tastes way better, with a tangy crunch that manufactured sauerkraut can’t deliver. Now if these aren’t reasons to try making your own, I don’t know what are!
What Ingredients go in Homemade Sauerkraut?
There are only 2 ingredients you’ll need to make a basic homemade sauerkraut. They are:
- Cabbage
- Salt (either sea salt, Kosher salt or pickling salt)
You can add other ingredients to vary the flavour, like fresh garlic, caraway seeds, spices and even other vegetables. You can make your sauerkraut your very own masterpiece!
Can I Use Iodized/Table Salt for Homemade Sauerkraut?
Iodized sat, also known as table salt, isn’t an ideal choice for making sauerkraut or any fermented food project. The iodine present in the salt can prevent the food from fermenting properly, which can lead to spoilage. Plus, table salt often has an anti caking agent added to it. This can often alter the taste and texture of your food, also often leading it to premature spoilage.
So for these reasons, stick to one of the above mentioned salt varieties for your homemade sauerkraut.
How Long Does Sauerkraut Take to Ferment?
Homemade sauerkraut typically takes about 1-2 weeks to fully ferment, depending on how warm the environment is and how sour you would like it. This time frame is consistent with a temperature that is around 71F/22C (or room temperature). You will know it is ready by simply tasting it. If you are happy with its level of sourness, it is ready!
What if my Sauerkraut Turns Brown on Top? Does This Mean it’s Bad?
No, your sauerkraut isn’t bad just because it has turned a little brown at the top. Sometimes the brine can also turn a little brown too, and that can be quite normal. This likely means that the environment is a little too warm for ideal fermenting conditions, and it has fermented a bit too fast. If this happens to you, simply smell or taste it to be sure it isn’t actually spoiled. If it has spoiled, you will know it! Once you know it is good, transfer it into a few smaller jars and refrigerate them right away.
If your sauerkraut has turned orange or pink anywhere inside the jar, this is usually an indication that it has spoiled. If this happens, throw your sauerkraut away and try making it again. This is a normal part of learning about fermentation, so don’t feel discouraged.
How Long Can Homemade Sauerkraut Keep?
Homemade sauerkraut will keep for several months in your fridge. Because of the fermentation process, it has become much more stable and resistant to spoilage. This makes it perfect for when you have a lot of cabbage on your hands you don’t know what to do with.
What Ways Can I Enjoy my Homemade Sauerkraut?
You can enjoy your homemade sauerkraut so many ways. Here are a few of the most common ones:
- As a side dish with any meal, drizzled with paprika and olive oil
- As a topping for hotdogs or sausages
- As a main ingredient for soup
- Sauteed with additional raw cabbage and paprika and served with rice
- Layer it between and on top of cabbage rolls for a good tangy flavour
- Sauteed and piled high with corned beef and swiss cheese for the best Reuben sandwich
And the list goes on and on. You can even just enjoy a cup of it for a healthy probiotic snack!
I do hope you will try out this simple recipe for your very own homemade sauerkraut. And if you do, please let us know how you like to eat it. Also please don’t forget to rate the recipe and let us know how it turned out for you!
Homemade Sauerkraut
Equipment
- Large jar
- Large bowl
- Knife or food processor
- Plastic bag filled with water optional
- Small jars for storing after fermentation
Ingredients
- 1 Cabbage 2-3 pounds
- 1½ tablespoons Pickling, Kosher or sea salt not iodized table salt
Instructions
- Wash a large (4 liter) glass jar very well with hot water. Rinse away every possible trace of soap. The jar should be quite a bit larger than the amount of cabbage you will fill it with as expansion will occur. Allow to air dry and set aside.
- Wash the cabbage very well and remove the 2 outer leaves. Set these aside; they will be used later in the process.
- Using a knife or food processor, shred the cabbage as finely or thickly as you'd like. Place half of it into the large bowl. Sprinkle with half the salt, then top with remaining cabbage and then remaining salt.
- With very clean hands, massage the cabbage and salt together for several minutes or until the liquid begins to come out of the cabbage. Keep massaging until enough liquid renders out to slightly cover the cabbage. This can take up to 20 minutes depending on how old your cabbage is. The older the cabbage, the drier, thus it will require more massaging. This is why it is best to use younger cabbages for sauerkraut.
- Once enough liquid comes out of the cabbage to barely cover it, transfer it into the jar. Pack it lightly as you pile the handfuls in, but not too tightly. Top the cabbage with one or both of the reserved outer leaves and press down so the liquid barely comes above the surface. Ideally the cabbage should be completely submerged in the brine. You can facilitate this further by placing a plastic bag filled with water on top of the leaves.
- Cover the jar loosely and place in a dark, warm area like a cupboard (71℉/22℃ is ideal) for 1-2 weeks to ferment. Check sauerkraut after 3-5 days. It should begin to expand and may even nearly reach the top. Taste it for desired sourness. If you would like it more sour, allow it to ferment longer.
- Once sauerkraut has fully fermented to your liking, discard the cabbage leaves from the top and transfer to 4 or 5 smaller (pint sized) jars and refrigerate. Sauerkraut will keep for several months.