Home Brewed Sauerkraut Recipe

How to make it

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• Clean everything: When fermenting anything, it's best to give the good,
• beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
• Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage.
• Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
• Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes.
• If you'd like to flavor your sauerkraut with caraway seeds, or any of the above listed flavorings, mix them in now.
• Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier.
• Every so often, tamp down the cabbage in the jar with your fist.
• Pour any liquid released by the cabbage while you were massaging it into the jar.
• ? Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
• Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
• Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
• Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
• Add extra liquid, if needed: If after 24 hours, the liquid has not risen
• above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
• Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the
• sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
• Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
• You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.
• While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
• Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated.
• As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
• *Recipe Notes:
• Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
• Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacteria's produced by the fermentation process.
• *Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep same ratio of cabbage to salt and adjust the size of the container.
• *Smaller batches will ferment more quickly and larger batches will take longer.
• *Hot and cold temperatures: Do everything you can to store sauerkraut at a cold room temperature. At high temperatures, the sauerkraut can sometimes become unappealingly mushy or go bad. *Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.
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• When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It's crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don't worry about needing a special crock or making so much you'll be eating it for months.
• Today I'm showing you how to make a small batch of sauerkraut in a mason jar —
• it's just enough kraut to get you hooked!
• Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason: It's beyond easy to make, it requires very little special equipment, and the results are dependably delicious.
• All you need to do is combine shredded cabbage with some salt and pack it into a container — 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. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.
• *How Is Sauerkraut Fermented?
• Sauerkraut is made by a process called lacto-fermentation. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products.
• When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.
• Why Should Sauerkraut Be Fermented?
• Lac to-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges. Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt.
• What Do I Need to Make Sauerkraut?
• At the most basic, all you need is cabbage, salt, and some sort of container to store it while it's fermenting. It's important that the cabbage remain submerged in its liquid during fermentation. When making sauerkraut in a crock, you usually place a weighted plate over the cabbage to pack it down and keep it submerged. When fermenting in a mason jar, inserting a smaller jelly jar filled
• with rocks or marbles in the mouth of the larger jar serves the same purpose.
• The cabbage near the surface tends to float, so when fermenting in a mason jar, you need to either tamp down the cabbage a few times a day or place a large outer leaf of cabbage over the surface of the shredded cabbage to hold it down.
• Also be sure to keep the jar covered at all times with a clean cloth or piece of cheese cloth. This will allow airflow, but prevent dust or insects from getting into the sauerkraut.
• How Long Does It Take to Make Sauerkraut?
• For a small quart-sized batch like we're making today, the minimum time is about three days, although the kraut will continue to ferment and become tastier for many days after that. As simple as it sounds, the best rule of thumb is to keep tasting the kraut and refrigerate (or take it cellar temperature) when it tastes good to you. The sauerkraut is safe to eat at every stage of the process, so there is no real minimum or maximum fermentation time.
• What Can Go Wrong?
• Not much! You may see bubbles, foam, or white scum on the surface of the sauerkraut, but these are all signs of normal, healthy fermentation. The white scum can be skimmed off as you see it or before refrigerating the sauerkraut.
• If you get a very active fermentation or if your mason jar is very full, the
• brine can sometimes bubble up over the top of the jar. This is part of the reason why I recommend using a larger mason jar than is really necessary to hold the cabbage. If you do get a bubble-up, it's nothing to worry about — just place a plate below the jar to catch the drips and make sure the cabbage continues to be covered by the brine.
• It is possible you might find mold growing on the surface of the sauerkraut, but don't panic! Mold typically forms only when the cabbage isn't fully submerged or if it's too hot in your kitchen. The sauerkraut is still fine (it's still preserved by the lactic acid) — you can scoop off the mold and proceed with fermentation. This said, it's still important to use your best judgement when fermenting. If something smells or tastes moldy or unappetizing, trust your senses and toss the batch.
• I have been making fermented beverages and foods for years, and I have always been amazed by how easy they are and how delicious the results can be. There are a few resources I turn to again and again:
• The Art of Fermentation by Sandor Katz - This is a great all-around
• resource on fermentation in general, fermentation problem-solving, and fermentation health benefits.
• Cultures for Health - This is an online resource for fermentation cultures and equipment, but I also turn to them for a lot of information on fermenting.
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• Substitutes for Caraway Seeds
• Before deciding which caraway seed substitute to use, you have to know what recipe you are going to use it in. Different recipes will call for different substitutes of caraway seeds.
• If you are going to use caraway seeds for flavoring breads, biscuits, or cakes then you need a replacement of caraway seeds that will give a strong licorice like taste which does not get bitter when in contact with heat. The best substitute for caraway seeds, to use in rye bread are dill seeds and anise seeds. Dill seeds and anise seeds have the same licorice like taste and they won't overpower the cake or bread with a pungent flavor or aroma.
• If, on the other hand, you require caraway seeds for imparting flavor to
• homemade jams, pickles, and marmalade, then the best substitute for caraway seeds will be to use whole star anise, anise seeds, or cloves. These whole spices will give a very good flavor to your jams and pickles with a wonderful aroma.
• When you require caraway seeds to put in your favorite curry or stew, then you need a substitute that has a strong flavor. This will enhance the taste of your dish and make it more delicious. The best substitute for these seeds is to use here will be nigella seeds also known as black onion seeds or ground fennel seeds mixed with dried oregano.
• If your curry is quite spicy and you want it to have deep robust flavors, then dry roast some cumin seeds in a skillet and grind them to a fine powder. Use a bit of this fresh roasted cumin powder in your dish and see how your dish is transformed into something delicious and flavorful.
• Another very important use of caraway seeds is that it is used for flavoring cheeses. It gives the cheese a warm sweet flavor. If you want to make caraway seed cheese spread, and you do not have these seeds, then the best substitute will be to use a tablespoon of fennel seeds or anise seeds to make crumbled blue cheese with cream.
• So these were some substitutes for caraway seeds. Caraway seeds not only has culinary uses, but it is also known for its medicinal properties. The health benefits of these seeds includes providing relief from flatulence, treating indigestion, and lowering blood pressure. Caraway seeds have a strong pungent flavor and should therefore be used in moderation.
• Read more at Buzzle: http://www.buzzle.com/articles/caraway-seed-
• substitute.html
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• If you want to cleanse your gut, there aren't many foods better than cabbage sauerkraut. Sauerkraut is rich in vitamin A and vitamin C -- both of which contain significant anti-inflammatory properties. Not only that, but certain types of sauerkraut have been tested to contain billions of probitiocs per serving which kill off pathogens in the gut while also replenishing the beneficial flora in your digestive tract.
• Problem is, store-bought sauerkraut is all but devoid of probiotics due to industrial processing and manufacturing methods, and home-brewed sauerkraut is both time consuming and inconvenient.
• NOTE from Self: Homebrewed is the best for you and if you just put a little time into it you are going to love it.
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• Which Vegetables and Seasonings Should I Use to Make Sauerkraut?
• Sauerkraut can be made with a variety of vegetables to create a beautiful palette of colors to please any palate!
• Beets turn sauerkraut a beautiful ruby red and add blood purifying qualities.
• Carrots impart a feisty orange and add sweetness.
• Turmeric dyes your sauerkraut a sunny yellow – and your hands – and imparts health-boosting properties.
• On my Sauerkraut Recipes to Please Any Palete page, I provide several yummy-for-the-tummy Surefire Sauerkraut recipes that use vegetables that ferment well and flavors that go together nicely. Once you master those recipes and begin to know what you like in your sauerkraut, feel free to experiment!
• http://www.makesauerkraut.com/sauerkraut-recipes/
• NOTE: Ideally, only organic produce should be used when fermenting.
• Conventional contains pesticides and other harmful chemicals that can slow down or prevent the food from properly fermenting.
• BEST Vegetables for Making Sauerkraut
• Cabbage
• Kohlrabi
• Radish (watermelon radish, very prety)Vegetables that have a firm texture and low sugar content work best and should form the core of your recipe. These tend to be cold-weather vegetables that are harvested late in the fall. Cabbage always forms the base for any of my sauerkraut recipes.
• NERD NOTE: For an ideal ferment, 75% is a good percentage to keep your cabbage to in any batch of sauerkraut you make. That means – for a single quart (liter) jar batch – your flavorings will weigh approximately 7 ounces or 200 grams, and your cabbage the remainder.
• You can use any variety: green, red, Savoy, Napa. I almost always use the traditional round-headed green cabbage because it is commonly grown by my local farmers, has a nice texture, and holds together nicely throughout the fermentation process.
• Red cabbage takes a bit longer to ferment than the traditional green cabbage.
• Use your treasured find from the farmer’s market or freshly harvested from your garden, but be aware that it might take slightly longer to ferment to your liking.
• Kimchi, a spicy Korean version of sauerkraut, is traditionally made with Napa cabbage, cut into large chunks.
• *When Purchasing Cabbage, Select for:
• Size – Choose heads that seem heavy for their size. The tighter the cabbage leaves, the easier the head is to slice.
• Sweetness – The sweeter the cabbage the greater the depth of flavors obtained. Frosty fall nights sweeten cabbage still in the fields.
• Freshness – The fresher the cabbage the greater amount of brine it will create. Most cabbage is grown in the fall, stored throughout the year and shipped to the stores as requested. During storage, it dries out. This loss of moisture means less brine the cabbage can create. Ideally, I try to make enough sauerkraut in the fall to last for a year.
• Watermelon radish are beautiful and help make lots of brine for your ferment. |
• MakeSauerkraut.com I love to add radish to my ferments because their high water content makes for plenty of brine. My favorite variety is the watermelon radish. Sliced crosswise, it looks very much like a watermelon!
• Kohlarbi, with a texture similar to a broccoli stem, but sweeter in flavor, is nice grated and added to sauerkraut recipes. Try adding 1 or 2 peeled and grated kohlarbi to my Dilly Delight Sauerkraut.
• GOOD Vegetables to Use in Sauerkraut
• Beets and carrots add a nice sweetness to your sauerkraut. | MakeSauerkraut.com
• Apples
• Beets
• Carrots
• Onions
• Parsnips
• Vegetables that have a higher sugar content do best in smaller quantities.
• Apple, beets and carrots, being so sugary, can encourage a yeasty fermentation
• and produce a slimy brine in your ferment, or even make it slightly alcoholic.
• A lesson I learned when first adding apples to my sauerkraut creations.
• One to three grated carrots, one or two grated beets, or one chopped apple in a
• 1-quart batch of sauerkraut would be a good quantity to use to add some sweetness to your ferment without resulting in a slimy brine.
• When using a finely-chopped apple in my ferments, I tend to ferment it for only 1 week. The sugars in the apple speed up the fermentation process.
• I have not had any experience fermenting with dark leafy greens. Since they are so high in chlorophyll, I would love to add them to my repertoire. One day I will try making a “Green Goddess Sauerkraut”: half finely sliced kale and half cabbage. Other fermenters claim that dark leafy greens come across too strong, almost repellent. I’ll let you know.
• TEMPERAMENTAL Vegetables for Making Sauerkraut
• Cucumbers and bell peppers can turn to mush in your fermented sauerkraut. |
• MakeSauerkraut.com
• Bell Peppers
• Cucumbers
• Summer Squashes
• Vegetables that are watery or have weak physical structure tend to disintegrate when fermented. I rarely use them.
• However, I do have a favorite summer ferment that uses fresh corn kernels and a finely diced red pepper. I just make sure I eat it within 3–4 months before the red pepper loses its texture.
• *Spices and Seasonings
• When deciding how to flavor your sauerkraut, the sky’s the limit. You will, of course, be adding salt to every batch, but beyond that, there’s plenty of room for experimentation.
• This is why I love fermenting in 1-quart jars: they’re the perfect size for
• trying out new ideas. Be sure to make notes on what you use and in what quantities!
• A few tips and ideas to guide you in the right direction:
• Dried and powdered spices intensify during the fermentation process and so should be used in small quantities. I tend to use 1 teaspoon of a dried leaf, spice or seed and not more than 2–3 different spices per recipe.
• Fresh herbs can be used in larger quantities. Try a tablespoon each of 1–3 herbs.
• Hot pepper flakes, ginger, garlic, green onions and onion are typical
• spices in Korean kimchi.
• German sauerkraut is often spiced with juniper berries, caraway seeds and dill.
• Curtido, a Latin American sauerkraut, is spiced with oregano and red pepper flakes.
• I’ve even used star anise, cinnamon and dried cranberries in a holiday
• “Kristmas Kraut.”
• Other Tips for a Great Sauerkraut
• To Peel or Not to Peel?
• Non-organic root vegetables should always be peeled and outer leaves from non-organic cabbage removed to get rid of pesticide residue.
• Organic vegetables may be peeled or not. I tend to peel them because I like the cleaner look, and it’s a good way to reveal any bad spots I want to remove.
• Scrubbing clean with a vegetable brush works well, too.
• Chopping & Slicing Style of Vegetables
• When slicing and grating cabbage and other vegetables to prepare them for fermentation, we are exposing as much surface area as possible to help pull out the juices and create a brine. If everything we put in the jar has about the same thickness, then everything ferments evenly.
• This is not to say you can’t let your unique style shine and vary the cuts.
• Coarse chopping or mixed textures can add a pleasant surprise. You just don’t want to go so large or leave some vegetables whole that they don’t properly ferment.
• Brining Vegetables
• Whole cloves of garlic, carrot sticks and cauliflower florets are fermented by a different process in which salt and water is mixed to create a brine which is then poured over the prepared vegetables. This contrasts with sauerkraut where salt is sprinkled over sliced cabbage to pull the water out of the cabbage.
• When I get a chance I’ll post an article on how to ferment these types of vegetables.