Making sauerkraut has become a tradition in my home, yet it all started by accident. Many years ago, we set out to prepare a traditional Polish dish, staffed cabbage leaves, known in Poland as “gołąbki” (pronunciation [ɡɔˈwɔmpki]). To start with, we boiled a head of cabbage in salted water to make it tender. However, as we only used the big outer leaves for our gołąbki, we were left with the small, half-cooked inner part. It was wrapped in plastic, placed in the fridge, and – as often happens – forgotten. When we cleaned the fridge a couple of weeks later, we rediscovered the cabbage and in the same stroke of luck, rediscovered the ancient art of fermentation. Yes, your guess is spot on – left unattended, the cabbage turned itself into sauerkraut. From then on, we knew we could make it: start the process, and fermentation would work its magic.
Our first sauerkraut creations were quite traditional: the cabbage, sometimes some grated carrots, and salt. Over the years, however, we became more creative and developed unique recipes to add a personal touch to the dish. Some of the more successful experiments were adding shredded red peppers – for finesse; and spicing the cabbage with curry powder – for a delicious taste and slowing down the fermentation as a byproduct.
In this blog post, I want to share with you my experience of making sauerkraut, the necessary preparations, and the fermentation process. I will give you some advice on how to avoid problems and tips for storing your sauerkraut. I hope this blog will inspire you to try and make your own sauerkraut at home. I also recommend that you read our Beginner’s Guide on Making Sauerkraut.
Preparation steps
Selecting and Preparing the Cabbage
Select good-quality cabbage – this is a prerequisite to success. Look out for fresh, firm, and crisp heads of cabbage without blemishes or soft spots. Avoid cabbages that are wilted or have discolored leaves.
Before shredding, remove the outer leaves and set them aside for later use. Then, cut the cabbage into quarters and remove the core. Finally, slice the cabbage into thin shreds. To save time, you can use a shredder or a mandolin for this part.
Salting the Cabbage
The next step is to salt the cabbage. This step is essential as salt helps to draw out the moisture from the cabbage. This salty juice creates the perfect environment for the good bacteria responsible for the fermentation process.
For salting, place the shredded cabbage in a large bowl and sprinkle it with salt. Use 3 tablespoons of salt per 6 pounds of cabbage (or 1 tablespoon per kilogram). Then, use your hands to press the salt into the cabbage, squeezing and mixing it until it releases its juices. It’s also the proper moment to add other ingredients: grated cabbage, shredded peppers, paprika powder, or curry powder, should you choose to enhance the taste of your sauerkraut.
Once the cabbage is thoroughly salted and the juices start to release, pack it tightly into a clean and sterilized fermentation vessel, such as a crock or a jar. Press down on the cabbage to remove any air pockets. Make sure that it is fully submerged in its juices. Press the leaves you have set aside before on top of the cabbage. This creates a kind of airlock.
Read on to learn more about the fermentation process and the sauerkraut storage.
Fermentation Process
After filling the jar with the salted cabbage, the next step is to create a proper environment for the good bacteria to ferment the cabbage. Temperature is of the essence here, and it should be within the range of 18-24°C (65-75°F). To quickstart the process you may place the fermenting cabbage at a higher temperature for a day (25°C / 76°F), but return the container to a cooler room as soon as fermentation kicks off. This fermentation process usually takes between 2-4 weeks, depending on the room temperature.
How to Fill the Jar
For the fermentation process to start properly, the cabbage needs to be packed tightly into a jar. To allow for expansion during fermentation, leave at least 3-5 cm (1-2 inches) of headspace at the top of the jar. Use a wooden spoon, a tamper, or just your hand to press down the cabbage and remove any air pockets. This is also the right time to press the leaves you set aside on top of the cabbage.
Creating an Anaerobic Environment
To create an anaerobic environment for the bacteria, keep the cabbage submerged in its own juice. You may use a weight to do this. You can also place a smaller jar filled with water on top of the cabbage, or a small plate and a round rock. The last solution is our preferred way as we like to keep things simple. Just remember to clean and disinfect the rock throughly.
Another option is to use an airlock lid. This is the easiest option, as it allows gases produced during fermentation to escape and prevents air from entering. However, it’s also the most costly, so personally, we steer clear of it.
Monitoring Fermentation
You need to monitor fermentation on a regular basis to make sure the process is running smoothly. Check the jar every few days to see if the cabbage is still submerged in its juice. Remove any scum that may form on the surface to avoid mold formation.
After a week, you may start testing the sauerkraut to assess the level of fermentation. It should start to taste sour – this is how you know the fermentation is going well. Another option is to see if the cabbage starts to look “watery”. Once you notice the fermentation process is becoming less stormy, it’s time to transfer the cabbage to the refrigerator. This will slow fermentation, preserve texture, and prevent the sauerkraut from becoming oversoured.
Storing the Sauerkraut
Proper storage will help maintain the sauerkraut’s flavor and quality. Here are our tips:
- Refrigeration: If you plan to consume your sauerkraut soon, you can store it in an airtight container in the refrigerator. The cool temperature will slow down the fermentation process and keep your sauerkraut fresh.
- Canning or jarring: Canning and jarring are good ways to preserve your sauerkraut for longer. Pack your sauerkraut into clean, sterilized jars, leaving about 1 inch (3 cm) of headspace. If necessary, add brine to cover the sauerkraut, leaving 1/2 inch (1,5 cm) of headspace. Wipe the rims of the jars clean, and seal them with lids. Process the jars in a gently boiling water bath for about one hour. Another option is to allow the turbulent fermentation to continue in the jar until it naturally slows down. The fermentation process will expel the air from the jar. When the process slows down, the vacuum will form and seal the lid the same way as the hot-water bath.
- Freezing: Freezing is another method of long-term storage. Pack the sauerkraut into freezer-safe containers, leaving about 1 inch (3 cm) of headspace. Press as much air out as possible, then seal the containers well. If you deep freeze your sauerkraut, it can be stored for up to 8-12 months.
- Fermentation crocks: If you used a fermentation crock to make your sauerkraut, you can continue storing it in the same crock. Simply cover the crock with a lid or a clean cloth, and place it in a cool area.
Always use clean utensils when handling your sauerkraut to prevent contamination. Properly stored, your homemade sauerkraut will last for several months and retain its quality. There is a saying in Poland: “Some and a keg of sauerkraut will get you through the winter.”
Dealing with Problems
Mold and Yeast Prevention
Mold and yeast can destroy the fermentation process. This is how you can prevent it:
- Always use clean utensils and jars, and wash your hands.
- Use the right amount of salt. Too little salt enables mold growth, while too much kills beneficial bacteria. A good rule of thumb is to use between 1 and 3 tablespoons of salt per 6 pounds of cabbage (I always use 1 tablespoon per 1 kilogram).
- The cabbage should be fully covered in brine. Since oxygen leads to mold growth, you may want to use a weight to press the cabbage down.
- The proper temperature is between 18 and 24°C (65-75°F). Higher temperatures will lead to mold growth, while lower temperatures will slow down or stop fermentation.
Texture and Flavor Adjustments
- Your sauerkraut is too salty: rinse it with cold water before serving.
- It’s not salty enough: add more salt or let it ferment for a little longer.
- Your sauerkraut is too sour: add a bit of sugar or honey for balance.
- Let it ferment for a few more days if it’s not sour enough.
- Your sauerkraut is too crunchy: let it ferment for a few more days (or shred the cabbage more finely before starting the process).
- It’s too mushy: reduce the fermentation time or use less salt.
Also, remember that sauerkraut is a fermented food, so slight variations in texture and flavor are normal and may even be to your liking. So my advice is to find your own way of making sauerkraut.
Serving Suggestions
There are many ways to enjoy your sauerkraut, and I strongly advise you to find your own. Below you’ll find my serving suggestions:
- Serve it as a side dish with grilled sausages or pork chops.
- Use it as a topping for hot dogs or sandwiches.
- Mix it into salads for a tangy crunch. The picture above shows a salad of our invention: sauerkraut, onion, fresh tomatoes, and peppers – seasoned with coarsely ground black pepper and sprinkled with olive oil.
- Add it to soups or stews for extra flavor.
- Use it as a base for homemade Reuben sandwiches.
- Make a delicious Polish dish, bigos /ˈbi.ɡɔs/ stew.
- I also use sauerkraut as a topping for avocado toast and add sauerkraut to my burgers or veggie burgers.
Sauerkraut is a wonderfully healthy food that can be served in many ways. Experimenting will help you find your own way of making and adding it to your diet. Enjoy!
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