Sauerkraut

This is meant as a guide to making sauerkraut, not a definitive set of recipes.

Tools

  • Stainless steel mason jar fermentation kit (or some other kind of fermentation device)
  • Mason jars (for above; see notes below for sizing)
  • Very large stainless steel mixing bowl (2 preferred)
  • Mashing implement of some kind is technically optional, but can be helpful

Ingredients

Cabbage

  • 1 medium-sized cabbage per quart mason jar (roughly)
  • Remember to save a few of the cleanest outer leaves to use to top the mixture before applying the spring mechanism (or weights of some kind)
  • Note: Each quart-size mason jar can hold about 750g of cabbage

Salt

  • Aim for 2.5%-3% salinity, by weight post-shred (of course)
  • Use less salt if you’re fermenting it somewhere cooler (60ºF-70ºF). Use the high end if you’re fermenting it somewhere warmer (70-75ºF).
  • Use natural sea salt for best results; alternatively, a pickling/canning salt; avoid iodized salt or salts with anti-caking agents.

Flavorings

You can make the kraut plain or add some flavorings. Here are some ideas. For reference, this assumes quart-size mason jars.

  • 2 tbsp dill, ½ tsp fennel seed, ½ tsp caraway
  • 1 small red onion (sliced thin) and 1 small red jalapeño (sliced thin)

Instructions

These are not step-by-step, per se. But here is the general idea.

  1. Prepare the cabbage. Remove the outermost layer and if it’s wilted or damaged, discard to compost. If it is still in good condition, or using the next layer, pull a full leaf of cabbage off (keeping it in tact) and rinse it well on both sides. Set aside.
  2. Halve the cabbage. Cut the core out using angled cuts.
  3. Using one of many methods (see below), thinly slice the cabbage. Preference plays a role here on thickness. I recommend a thickness somewhere less than ¼” – but not so thin that it is flimsy. It will scrunch down quite a bit before it even begins fermenting, so don’t make it too thin of a slice.
  4. Measure the weight of all of the sliced cabbage (and estimate a bit more weight for the leaves you’ll be adding on top). Then add at least 2.5% of that weight in salt, and closer to 3% if you’re fermenting this in a warm location.
  5. Crush with your hands or mash using a tool of some kind. Mash and let it sit and then mash again. You are aiming to squish it so much that there is enough liquid to cover the cabbage once you put it into quart jars. You shouldn’t have so much liquid that the cabbage is drowning in it – if you’re reaching that point, stop mashing! But you do want noticeable and sufficient liquid, especially when you squish it. This process may take 2-3 hours of mashing and waiting.
  6. Once adequately mashed and juiced, prepare your flavorings (if using).
  7. Add about 750g per quart mason jar of the salted cabbage and flavor add-ins and then cover with part of one of the outer leaves you saved from earlier. Using whatever spring/weight system you’re using, push it down and close the jar.
  8. If you are using clear jars, you can check once per day (or more!) to make sure no yeast is growing on top and that the vegetables are staying below the water line. If you have a crock of some kind that makes it less visible, only check weekly at the most frequent.
  9. It should take about 4 weeks in total for optimum results – less in warm weather, more in cool weather or higher salinity. Supposedly, you can also pull it after about 1 week if you like a lighter ferment.