How to Make Your Own Homemade Fermented Sauerkraut
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Homemade sauerkraut seems to be very daunting to a lot of folks that are new to fermenting, but in reality, it’s way easy to do! It’s not like the people saying “ohhh just start by making jam when you’re learning to can, it’s so easy”…. because pectin and jam/jelly making is NOT easy for people like me, but it’s “you can jam this shredded cabbage into a jar and then punch it til it’s covered in juice and then set it aside and forget about it until you remember it again” easy.
The beauty of fermentation is it is a controlled rot of food. That’s what it really is. It sounds awful, but when you think about it or nerd out and really research the science working behind the scenes of lacto-fermentation and the fermentation process, it’s a fascinating that allowing your food to essentially rot, but safely by encouraging beneficial bacteria, you can produce a food that is safe to be consumed, is preserved, and delicious and gut healthy. What more could we ask for, honestly?
Fermentation is one of those preserving techniques that was used by the pioneers before refrigeration. It is a skill that I have found vital to encourage people to learn and become comfortable with. Why? Because if you don’t have electricity, you gotta know how to preserve your food you’re growing and the freeze dryer isn’t going to work. Knowing a wide range of different preservation techniques isn’t only fun and tasty, but it’s also essential to preparedness. And, coming from the nutty canning lady, some things are better left un-canned. I know. I said it. You never thought I would, but I did!
Today I’m going to share with you my favorite way to ferment my own sauerkraut. I don’t use one of those large crocks and I don’t get all worked up over measurements and such. It is extremely forgiving and if your ferment is bad and the wrong bacteria took over, you will know. REALLY KNOW. Smell, appearance, and taste go a long way in knowing ferments. If it’s moldy, toss. If it smells like it died, toss it. (And definitely research kahm yeast and know what that looks like. If I had a dollar every time someone messaged me worried about kahm on their ferment and that they threw it out, I would be a rich gal. Kahm is harmless.)
Kraut smells fart-y because it’s cabbage… cabbage smells fart-y just cause it wants to, but it will have that tangy flavor we all know and love once it’s fermented. The joy of doing it yourself is not only to control the ingredients added, but also you can ferment it to the flavor of your liking (and add exciting additions if you do so please) and I have found that homemade preserves a much more crunchy texture than anything you’ll buy at the store. If you enjoy a milder pucker to your kraut, let it ferment less time than those of us who want it so dang sour and tangy it turns some people sideways :D So, let’s dive in and I’ll show you my homemade sauerkraut recipe that really isn’t a recipe and is more of a guideline, but alas, stay with me here.
Using Liquid from Previous Ferments
When I’m sharing fermenting recipes, 9 times out of 10 I’m going to add some juice from a previous ferment. This jump starts the new ferment and really gets those good bacteria going. NOW. In saying this, I have unintentionally upset some fermenting purists, so you obviously need to do what works in your kitchen and if your previous ferment was off in any way, moldy, or didn’t taste good…. you really shouldn’t be using the liquid from it to make a new ferment. Should I even have to say this…. Common sense goes massive strides when you are fermenting.
Benefits of Fermented Food
Do any of you take a probiotic pill? Did you know that fermented foods contain all those little cooties that that pill contains? Fermented foods are foundational to our gut health. If you want to do more research on this, I recommend taking a look at what the Weston A. Price Foundation talks about in regards to fermented foods. It’s fascinating and the health benefits of such an easy preservation method with simple ingredients is amazing! Just think… you’re adding a head of cabbage to a jar with some salt and you’re creating a super food that will be like rocket fuel for your immune system… God’s perfect creation blows my mind every single day. Save some money and ditch the store bought supplement in favor of some really easy and delicious fermented food!
Equipment You May Want:
- Half Gallon Wide Mouth Jars
- Fermentation Lid or Air Lock Lids
- Glass Fermentation Weight
- Food processor
- Large Mixing Bowl
Ingredients:
- Cabbage
- Apple
- Salt (non-iodized)
- Liquid from previous sauerkraut ferment (optional)
Fun Additions that Aren’t Necessary But Make For an Interesting Flavor
- Dill Seed
- Garlic
- Shredded Beets
- Juniper Berries
- Fennel Seeds
- Caraway Seeds
- Celery Seed
Shall we make some kraut??
Step 1: Prep the Cabbage and Apple
Start by picking your cabbage. I use freshly picked cabbage straight from the garden. I cut the stem off outside and remove the outer leaves of the cabbage with dirt on them and any cabbage worm holes. Once the cabbage heads are inside, I give them a final once over and make sure there’s no damaged leaves or dirt and give them a good rinse.
You can either finely chop your cabbage with a sharp knife, shred it using one of those huge wooden mandolin deals that you can find at antique stores, or use a food processor like I do. I cut the cabbage into quarters, slice out the core, and then run those pieces through my food processor fitted with the big shredding blade. This makes quick work of A LOT of cabbage. My Mom and I normally pick all our cabbage between our two gardens and meet up at whoever’s house wants to be destroyed that day and go to town with our food processors. I find cabbage in my kitchen for weeks after, but it’s worth it.
For every 2 large heads of cabbage, I will use one apple in my ferments. I use a normal, baseball sized apple. Again, no hard and fast measurement rule here. Wash, remove the core from an apple, and shred using the food processor, too. I really enjoy the flavor adding an apple to my sauerkraut ferments imparts. This is an entirely optional addition, so feel free to leave it out!
Place the shredded cabbage and apple (if you’re adding it) to a large bowl and toss to combine.
Step 2: Add the Salt
Sprinkle a little salt over top of the shredded cabbage. Add in any other seasonings you would like to use, too, if preferred. See the list above of fun additions to try out! The amount of salt you use isn’t a hard and fast measurement, but I plan on about 2 teaspoons per 1 pound of cabbage-ish. You can absolutely add too much salt, so do be careful of that. You can even taste the cabbage after you salt and mix it to see where you’re at and add more if needed. It should be palatable and not be so salty you’re running to the river to get a drink. I have a humongous bowl and I know that it needs about 5 palmfuls of salt… that’s how exact I am here, but I did weigh it just for you!
Using your hands or a wooden spoon, toss the cabbage with the salt and work it with your hands. Massage it ’til it gets nice and relaxed (LOL) and juicy. It really doesn’t take long. Salt has a way with coaxing liquid out of things. Just be sure you have released plenty of liquid to have enough brine to fill the jars and cover the top of the cabbage when it comes time to start fermenting in step 4.
Once the juices are flowing, get ready to slap into jars. If you’re new, everything gets slapped into jars. You can thank my Dad.
Step 3: Fill Jars
Using sterilized half-gallon mason jars (you want them clean to avoid cross contamination that could ruin your ferment. I make sure my jars were run through the dishwasher.), begin filling with the cabbage mixture and add a little of the brine juice that was released in the bowl. If you are using liquid from a previous ferment, per half gallon jar I add a couple tablespoons. Punch it down with your fist or one of those wooden sauerkraut pounding tools. I don’t have one because the good Lord blessed me with one attached to my body in the form of my hand and I’d rather not dirty an extra dish. Obviously, use clean hands and don’t be scratchin’ yer butt.
As you work, press down the cabbage to encourage the juices to be released and fill the jars to about 1.5 to 2″ headspace, leaving plenty of room for your fermenting weight. If the cabbage didn’t release enough juice from you pressing it into the jar, add some extra brine from the bowl to cover. You want the cabbage to be completely submerged under liquid with the glass fermentation weight on it. It will also shrink as it ferments a little. Having the cabbage submerged under the brine liquid prevents molding and promotes a healthy ferment.
Step 4: Ferment
Add the glass weights to each jar. If you don’t have these, I highly recommend investing in a set. I purchased a pack of 4 and since they’re reusable and God willing I don’t accidentally drop them from the top of a skyscraper, I’ll have them for the rest of my life. You can alternatively use a ziplock baggie filled with some water to weight them down, but the plastic in my food doesn’t excite me all that much. Be sure you have added enough salty brine liquid to completely submerge the cabbage under the brine. THIS IS THE MOST IMPORTANT PART so you don’t get mold. SUBMERGE, submerge, SUBMERGE. Okayyyyyyyyyyy!?
Wipe the rims of the jars with a dry cloth and place airlock lids on top. I have the old style of the airlocks that you add water to, but they’ve made smaller ones that are pretty slick. You can also use the metal lids from canning and burp the ferment, but for me, I can’t remember to do it and end up with a mess. Buying airlocks has saved my sanity and vastly increased my fermentation success! If you do use old canning lids, make sure they’re clean and not touching the food as the ferment can rust the lids and rings.
Place the jars of cabbage in a cool place that is, at minimum, away from direct sunlight, but I prefer them in my cellar where it’s dark. I have a spot for them I always place my ferments and I see them twice a day when I’m down there putting milk away. Allow the cabbage to ferment 5 days or up to 6-8 weeks. I’ve honestly forgotten about mine for 6+ months… I’m not going to lie to you. This is where it’s all personal preference and depends on the room temperature. My cellar is really cool, so things tend to ferment more slowly than if I’d keep them in a kitchen cabinet. I recommend tasting the cabbage after 5-7 days and seeing where it’s at. Use a clean utensil and don’t double dip and infect the ferment with your cooties! If you decide to keep it going, I would say to taste it every week or so. But we know me, I never do that.
Once the ferment is to your liking, now you can store it.
Step 5: Storing
IF you have a cold basement cellar like I do, properly fermented sauerkraut can be lidded and stored with your canned foods. It will be perfectly fine and keep for a really long time, but I’m sure this is rebel fermenting or something. My favorite saying is “the longer it sits, the better it gets” and nothing could be more true for sauerkraut. It will keep on these shelves for a year and even longer, but I do choose to only ferment as much as I need for about a year.
If you don’t have a cellar, you can store the kraut in the refrigerator. Before I knew that it could just sit on the shelf all willy nilly, I stored mine in my second fridge and I actually still have a jar from 2022 I’m going to eat soon. It tastes delicious still! I’m strange and use my sauerkraut as my daily probiotic and will go downstairs with a fork for a bite of my daily lactobacillus bacteria and friends!
And that, my friends, is how I make my own sauerkraut. You can do it, too!
Equipment
- Half Gallon Wide Mouth Jars
Ingredients
- Cabbage
- Apple
- Salt non-iodized
- Liquid from previous sauerkraut ferment optional
Instructions
- Start by picking your cabbage. I use freshly picked cabbage straight from the garden. I cut the stem off outside and remove the outer leaves of the cabbage with dirt on them and any cabbage worm holes. Once the cabbage heads are inside, I give them a final once over and make sure there's no damaged leaves or dirt and give them a good rinse
- You can either finely chop your cabbage with a sharp knife, shred it using one of those huge wooden mandolin deals that you can find at antique stores, or use a food processor like I do. I cut the cabbage into quarters, slice out the core, and then run those pieces through my food processor fitted with the big shredding blade.
- For every 2 large heads of cabbage, I will use one apple in my ferments. This is optional to add. Wash, core, and shred the apple. Add cabbage and shredded apple to a large bowl and toss to combine.
- Plan on about 2 teaspoons per 1 pound of cabbage, and sprinkle over top of the cabbage.
- Using your hands, toss to mix in the salt and massage with your hands. The cabbage should begin to slightly wilt and release its juices.
- Using a sterilized half gallon wide mouth jar, add in the cabbage mixture, a little of the salt brine, and 2 tablespoons of liquid from a previous ferment if using. Press down the cabbage as you add it and punch it with your fist or a wooden tool or spoon to encourage the cabbage to release more liquid.
- Fill the jar to about 2" headspace. Press down on the cabbage to be sure enough juice has been released to cover the cabbage. If not, add some of the liquid brine from the bowl.
- Weight down the cabbage with a glass fermenting weight, add an air lock, and allow the cabbage to ferment in a cool, dark place for 5-7 days. At this point, taste the kraut to see if it has fermented to your liking. If not, allow to ferment, tasting weekly, until it does. The speed of fermentation depends largely on room temperature; warmer=faster, cooler=slower.
- Once kraut is fermented to your taste, store with a lid on in a cool, dark cellar or in a fridge and it will keep for a year or more.
Excellent!
thanks! Hope your kraut turns out amazing!