Easy Homemade Sauerkraut (2024)

FAQs

What is the shortest time to ferment sauerkraut? ›

For a small-sized batch (quarter cabbage head) like the one we're making today, the minimum time needed for fermentation is approximately three days. If you leave the sauerkraut after those three days, it will continue to ferment and become yummier!

Making sauerkraut at home can really save some money—a jar of fermented sauerkraut can cost upwards of $7 a jar! I can make organic sauerkraut for much less than that. And the process of making sauerkraut is quite simple, so the work involved doesn't mitigate the savings.

No need to add any vinegar! Salt alone preserves sour cabbage very well. I add 1/4 cup of shredded carrot for colour. Sometimes, I add a laurel leaf and 1/2 teaspoon of caraway seeds.

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.

If you use jars as weights, you must check the sauerkraut two to three times each week and remove scum if it forms. Sauerkraut should be to desired tartness, with firm texture, have brine that is not cloudy, and be free of any sign of mold or yeast growth.

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.

Homemade sauerkraut is more flavorful than the best store-bought brands and introduces masses of wild beneficial microbes into our microbiomes. Making homemade fermented foods is not as complicated as we might fear.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

If there is not enough brine from the cabbage, add boiled and cooled brine as needed (1 1/2 Tbsp. non—iodized salt to 1 quart of water).

However it can stay in its unopened jar until you're ready to eat it, before the best before date of course. Sauerkraut that is raw and naturally fermented, like Living Goodness, should stay refrigerated to slow the fermentation process. It will stay fresh and tasty for around 4 - 6 months after being opened.

Can you use tap water to make sauerkraut? ›

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.

Place the sauerkraut in a large glass bowl and cover it with apple juice and let it soak for at least 30 minutes. Drain and press out the excess moisture. The apple flavor will reduce the sourness in the sauerkraut, making it much more fun to eat.

Using too little salt not only softens the cabbage but also yields a product lacking in flavor.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.

In a warm room in a house, you will have enough fermentation for mild sauerkraut in just 3 or 4 days. After that, the longer it goes, the more the flavor develops, until it reaches maximum acid levels.

The warmer temperature, the faster it will ferment. However, above 75 degrees and you are likely to be promoting the growth of other undesirable bacteria, which will influence the flavor and texture of the sauerkraut.

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.

Sauerkraut that isn't refrigerated and is pasteurised should be eaten within 3-4 weeks after being opened, room temperature air can cause it to dry out, lose its flavour and potentially allow bad bacteria in. However it can stay in its unopened jar until you're ready to eat it, before the best before date of course.