Making Sauerkraut

Making Sauerkraut is a great way to enjoy cabbage and practice the art of fermentation.

Fermenting the Cabbage

The idea behind sauerkraut is to ferment cabbage in salt until the desired texture and flavour is achieved. Salt draws the liquid from the cabbage creating a brine. A weight holds the cabbage below the brine to prevent mold from occurring. As it ferments the flavour and texture of the cabbage changes and becomes tangy.

When the cabbage ferments it creates bacteria or probiotic. Probiotics are a friendly bacteria that help support good digestion and the immune system.

Modern Fermenting Practices

Traditionally, sauerkraut was prepared and fermented in ceramic crocks made specifically for sauerkraut. They are urn shaped and have a lid with a hole in the centre where the tamper fit. They usually come with a weight to hold the cabbage under the brine. Many people still make it the traditional way using crocks.

Airlock Fermentation Lids

Airlock lids that fit on wide mouth mason jars have been designed for fermenting foods. They vent naturally and only need to be opened to check for flavour and texture of the cabbage. If you plan on using regular snap lids and screw bands, be sure to open the jars daily to allow them to vent and to check for any mold.

Jar Weights

Jar weights have been designed to fit onto wide mouth mason jars. They keep the cabbage submerged under the brine and prevents it from being exposed to air. This is how we avoid mold from growing. If you are not using any weighs, be sure to check the cabbage daily and push any cabbage below the surface of the brine.

Salting the Cabbage

For this recipe we are using 1 1/2 teaspoons for every pound of cabbage. I used pickling salt as that is what I always have on hand. Coarse or sea salt will work as well.

An important part of the process of preparing the cabbage is the repeated motion of crushing the cabbage and salt together to begin the fermentation process. Take the extra time to crush the cabbage. The texture and colour will change as you crush it from crisp and bright green to limp and a muted colour. This will take some time, trust the process!

You will notice there is a lot of liquid collecting in the bowl. This turns into the brine that is needed to ferment the cabbage. It is very important to have enough brine to keep the cabbage submerged at all times.

Storing the Sauerkraut During Fermentation

Once the cabbage its thoroughly crushed it needs to be stored for the fermenting process. If you are using a sauerkraut urn, remove the tamper and place the weight over the cabbage submerging it in the brine. Place the urn in a cool location and check often.

If you are using fermenting lids pack the cabbage equally in 3 large mason jars 2/3rds full. Divide the remaining liquid between the jars. Wipe the rims clean with a hot cloth. Place a clean jar weight on top the cabbage, pushing the cabbage down under the brine. Add the fermentation lids and fill the vents with weather to the fill line. Place the vent securely into the lid. Place the jars in a dark cool location. It is a good idea to place the jars on a pan incase the jars leak.

If you are using regular lids and screw bands fill the jars as above. Wipe the rims and add the lids and screw bands finger tight.

How Long Does It Take to Ferment

The length of time the cabbage needs to ferment is determined by the temperature in the storage area. The cooler the space the longer it takes to ferment. You should try and aim to store it in a cool spot to prolong fermentation. 60 – 70F is a good temperature for making sauerkraut. You want to ferment the cabbage for a minimum of 3 weeks. My storage spot is a touch cooler; I ferment my sauerkraut for 6 – 8 weeks.

What if There is Mold

Occasionally mold can happen when fermentation is taking place. This happens when the cabbage is not submerged under the brine and exposed to air.

If you notice mold you can safely remove the top layer of sauerkraut. When the mold is grey or green you can remove it and continue the fermentation. If the mold is dark in colour (almost black) or has a pink hue toss the sauerkraut as it is not safe to eat. Also note the texture and smell, if is smells bad or has a slimy texture throw it out and start from scratch.

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Recipe type: Side dish

Cuisine: Fermented

Ingredients

cabbage
pickling or coarse salt

Instructions

Slice the cabbage.
Place the cabbage in a large flat-bottomed bowl.
Sprinkle with salt.
Let the cabbage salt mixture sit for 20 minutes.
Using a flat bottom tool, crush the cabbage using a twisting motion.
Crush all of the cabbage in the bowl.
If you are fermenting the cabbage in a crock, use the weight to cover the cabbage.
Push the weight down until it is submerged in the brine.
If you are fermenting in large mason jars use a canning funnel to fill the jars ⅔rds full of cabbage.
Using a spoon, press down the cabbage tightly so the brine covers the top of the cabbage.
Place mason jar weights (if using|) in the jars and push down to keep everything submerged.
If you are using a snap lid and screw band apply the lid finger tight.
If you are using a fermentation lid place the lid on the jar.
Add water to the fill line in the venting portion of the lid.
Push the vent into the fermentation lid.
Store in a cool dark location

Jarring the Finished Sauerkraut

Once you find it at a taste you like, pack the Sauerkraut into fresh jars and store in the refrigerator. The cabbage will continue to ferment but at a much slower rate due to the cold temperature.