Homemade Sauerkraut Recipe (2024)

FAQs

How long does sauerkraut take to ferment? ›

Store the container at 70°–75°F (21°–23°C) while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60°–65°F (15°–18°C), fermentation may take six weeks. Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil.

The tangible factor is, of course, saving money, but there's also the intangible essence of creativity, satisfaction, and quality when you make your own lacto-fermented vegetables at home. I purchased two different live-culture sauerkrauts for nearly $14* at the store.

In Germany and Austria, cooked sauerkraut is often flavored with juniper berries or caraway seeds; apples and white wine are added in popular variations. In South Tyrol, it is made with Juniper berries, Extra-virgin olive oil and smoked pancetta.

Bubbling and foaming usually begin within about three days, depending on the temperature of your kitchen. And once you see bubbles forming (carbon dioxide being released), you'll know that fermentation is underway. When a week passes, check for taste.

You should still follow good practises while fermenting vegetables, like using fresh produce, chlorine-free water, iodine-free salt and ensuring your vegetables are properly submerged. Learn more about how to prepare for your ferment here.

Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

These bacteria, known as probiotics, are important for gut health and can help improve digestion and boost the immune system. Therefore, if you are looking to reap the full health benefits of sauerkraut, it may be best to consume it without rinsing.

Vinegar is an acidic medium commonly used in commercial pickles, sauerkraut and condiments to give the final product a sour, tangy flavor.

It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides). Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles.

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.

Store bought sauerkraut is typically pasteurized during the canning process, which destroys the active probiotics and therefore makes it less nutritious than fresh or homemade sauerkraut.

Raw sauerkraut has probiotics in it, which are really good for your digestive system. Probiotic is a Greek word meaning “promoting life.” Probiotics are microorganisms that provide health benefits when consumed.

Place container in a well—ventilated location (it will have a sour odor) with a relatively constant temperature of 68—72°F, for about 7—14 days. Sauerkraut will ferment faster in warmer temperatures and slower in cooler temperatures.

While the cabbage is fermenting it is best to keep it on the counter away from direct sunlight. You can also keep it in a dark place like a cabinet if you wish. The ideal fermenting temperature is 60°F to 75°F (15°C to 24°C). In other words, room temperature.

Ideally, you want to ferment sauerkraut at room temperature with the right amount of salt for 21 to 28 days. Not only does fermentation preserve food, but it also improves food. Sauerkraut lactic acid fermentation occurs when bacteria break down compounds in sliced cabbage under controlled anaerobic conditions.

Weights for sauerkraut fermentation: Fermenting cabbage must be completely submerged in brine to limit air and support growth of lactic acid bacteria. One option is to use a heavy plate or glass lid that fits inside the container.