Easy Sauerkraut Recipe - The Seasoned Mom (2024)

FAQs

What seasonings do you add to sauerkraut? ›

For every 5 pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

THE PERFECT BRINE

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.

Water and vinegar: This sauerkraut recipe starts with water and distilled white vinegar. Vegetables: You'll need a half of an onion and a head of cabbage.

Fall is the best time to make sauerkraut as late season varieties of cabbage contain more natural sugars that help with fermentation. As cabbage begins to mature, sauerkraut containers begin to make their appearance.

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.

Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

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.

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).

You must use a filter system to remove chloramine, fluoride, heavy metals, and other toxins. If your tap water is potable, you could use it for fermenting, but we recommend filtering it first.

What is the best brine method? ›

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.

History of Sauerkraut

In the 16th century, the Germanic peoples began dry curing cabbage with salt to extract the water from the vegetable and allowed the mixture to ferment, turning the sugars in the cabbage into lactic acid which served as a preservative. The process remains the same today.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well. Look for varieties that resist cabbage yellows disease.