Remove outer leaves from cabbage. Quarter cabbage heads lengthwise; remove cores. Using a mandoline, food processor, or large chef's knife, finely shred cabbage. Measure 2 1/2 pounds shredded cabbage.
Place the 2 1/2 pounds shredded cabbage in a large ceramic crock, glass container, or plastic food container that holds at least 1 gallon. Add pickling salt and sugar. Using very clean hands or tongs, toss cabbage with pickling salt and sugar. Let stand 10 minutes. Using a clean, heavy plate that fits just inside the container, press plate down on cabbage. Let stand at room temperature for 2 to 24 hours, tossing cabbage and pressing plate down on cabbage every hour or until enough liquid is released to cover cabbage by at least 1 inch. (If cabbage does not release enough liquid, add enough water to cover in a ratio of 1 cup water to 1 teaspoon pickling salt.)
Place a large resealable plastic bag filled with 1 quart water plus 4 teaspoons salt (or a clean 1-gallon jug full of water) over the plate to weight it down. Cover container with a clean dishcloth or loose-fitting lid. Place container in a cool place out of direct sunlight to ferment. At temperatures between 70ºF and 75ºF, fermentation will take 3 to 4 weeks; at 60ºF to 65ºF, fermentation will take 5 to 6 weeks. The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor.
Every 2 or 3 days, replace dishcloth with a clean dishcloth, skim off any scum that forms on surface of cabbage, and clean and replace plate. If any discolored cabbage appears at the top, remove and discard it. If the water level gets too low, add enough water to cover in a ratio of 1 cup water to 1 teaspoon salt.
Transfer undrained sauerkraut to canning jars or airtight containers; seal and label. Store in the refrigerator up to 2 months.
Apple-Caraway Sauerkraut:
Prepare as directed, except add 1 large or 2 small Granny Smith apples, peeled, cored, and shredded or finely chopped, and 1 tablespoon caraway seeds to the cabbage with the salt in Step 2.
FAQs
If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water. Or if you have a little brine left over from a batch of kraut or vegetables use that.
How to tell if homemade sauerkraut is ok to eat? ›
Here are some signs that your sauerkraut is off.
- Changes in Texture. Sauerkraut that's gone bad might feel different. ...
- Bad Odour. A bad smell is a dead giveaway of spoiled sauerkraut. ...
- Mold or Discolouration. Looking at sauerkraut can tell you if it's safe to eat. ...
- Altered Taste.
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 can go wrong when making sauerkraut? ›
Too high temperature during fermentation. Uneven distribution of salt. Air pockets caused by improper packing prior to fermentation. Use correct amount of salt, mix salt into cabbage well, ferment in a cool place (75°F or less).
What if there is not enough juice in sauerkraut? ›
If the juice does not cover the cabbage or pickles, add boiled and cooled brine prepared with 1½ tablespoons of salt in a quart of water. Cover the cabbage or pickles with a plate just small enough to fit inside the fermentation container and weigh it down with two or three clean quart jars filled with water.
How to make extra brine for sauerkraut? ›
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.
What happens if you use too much salt when making sauerkraut? ›
The amount of salt you use determines the rate at which fermentation takes place. Too much salt is a “Go away.” sign for the beneficial bacteria, the lactobacillus that you want living and multiplying in your jar. Fermentation slows way down or doesn't happen at all.
How to tell when sauerkraut is done fermenting? ›
Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.
How to tell if ferment is bad? ›
In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc.
Can you open a jar of sauerkraut while fermenting? ›
Although it is tempting, you should not open the jar during the fermentation of your vegetables. If you do, you expose your vegetables to all sorts of moulds, yeast, and other microorganisms. Undesirable organisms could then develop on the surface of the vegetables.
If your home is especially cool, fermentation will unfold slowly and bubble production will be reduced. Be patient or move your jar to a warmer spot. A temperature range of 65-70°F (18-21°C) degrees is best. Check your cabbage source.
What is the ratio of salt to cabbage for sauerkraut? ›
The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.
Why do I feel sick after eating sauerkraut? ›
Sauerkraut is high in histamine, which can be responsible for digestive issues and allergy-like symptoms in some people. It's possible that eating sauerkraut could cause or worsen these reactions.
Should sauerkraut be crunchy or soft? ›
Homemade sauerkraut is ready to eat about as soon as it begins to ferment, at about 5 days. “Young” sauerkraut tastes crisp and mildly acidic, while “older” sauerkraut left to ferment at the 10-day mark is softer, funkier, and every bit as delicious.
Can you add more liquid to sauerkraut? ›
The time you let your sauerkraut ferment is really up to you. I like to let mine go for 2 weeks, but you might prefer the taste at 1 week or even 4 weeks! Keep an eye on your sauerkraut throughout the fermenting process. If the liquid gets too low, top it off with a 2% solution of salt water.
What happens if sauerkraut is not fully submerged? ›
Mold forms when the cabbage isn't fully submerged under brine or if it's too warm in your kitchen. What you can do here is scoop off the mold and proceed with fermentation. That said, it's important to use your best judgment when fermenting food.
What happens if you don't put enough salt in sauerkraut? ›
The proper amount of salt is critical for success. Salt is what inhibits bad bacteria but still allows the good fermentation bacteria to flourish. Never try to make a low-salt sauerkraut, all you'll end up with is a crock of inedible rotten cabbage and you sure don't want that stinky mess anywhere near your kitchen.
Does sauerkraut need to be submerged in brine? ›
Cabbage should be covered by 1 to 2 inches of brine. Alternatively, place one extra-large food-grade plastic bag inside another and fill the inside bag with brine (1½ tablespoons salt per quart water).
