A few months ago I wrote up a short post on a new food “trend” with ancient roots – fermentation. Many of you expressed interest in learning more about the process. I’ve never done any fermenting at home before, but your interest inspired me. For my first fermentation adventure, I decided to take a crack at homemade sauerkraut. Together with my kitchen assistant Gary, who happens to be a farm trained, do-it-yourself culinary school grad with lots of fermenting experience, we fermented a crock of cabbage to make homemade sauerkraut.
Sauerkraut, a combination of the southern German and Austrian words “kraut,” meaning cabbage, and “sauer” meaning sour, literally translates to sour cabbage. It is created by fermenting cabbage over a long period of time. There are several health advantages to homemade sauerkraut. It’s high in enzymes and vitamin C, both of which are lost during the heating and pasteurization of store-bought sauerkraut. It’s also low calorie and easy to digest.
As I was learning about the fermentation process, I became curious about the difference between fermenting and pickling. The most obvious difference is that fermentation creates acid, while pickling requires an added acid, for example vinegar. Both serve as a preservation technique, the science is just a bit different.
Sauerkraut takes about 4-6 weeks to make. Since it’s a “hurry up and wait” kind of thing, I am documenting the adventure here on my blog. I will walk you through what we did, step-by-step, so you can try it at home.
First thing’s first– I bought a crock. A big, honking fermentation crock. It really looked so much smaller online. At first, I was dismayed. After the initial shock wore off, I decided the size was a plus… it means you can make a large batch of fermented veggies at the same time. With the amount of time it takes to ferment, why not make a big batch that will last you several months? And I do mean a big batch. We sliced up enough cabbage to create a decade’s supply of sauerkraut. Seriously.
If you too would like to be the proud owner of a ginormous fermenting crock, here is the one I’m using. Keep in mind that it’s pretty heavy/substantial and kind of awkward to handle. It also comes in a smaller size, which is likely a lot more manageable. There’s an even larger size, but that would require some serious fermentation love. You will also need a set of weights to help weigh down whatever you are putting in the crock. We used 10-15 liter stone weights; for a smaller crock, use 5 liter weights.
Crocks can be a bit pricey, so if you’d rather not invest in one, there are some less expensive options. You can use just about any sterilized container, taller than it is wide, made from enamel, ceramic or food grade plastic.
Once you have chosen your vessel, find a plate that will cover the majority of the cabbage. To make sure that the cabbage stays submerged in the brine, a key component of fermentation, you will need to make a weight to place on top of the plate. The simplest option is to place plastic storage bags filled with salt water on top. You can then cover your container with plastic wrap or a lid.
Once we cleaned out the crock, we got to work. With Gary and Ashley’s help and experience, I felt more confident in outlining the process for you here. I’ll check back with you in a few weeks and let you know how our sauerkraut turned out. Meanwhile, here are a few books that helped us learn the basic fermentation process:
Preserving Food Without Freezing or Canning
Since I’m fairly new to fermentation, I decided to start with a basic sauerkraut, which only requires salt, cabbage, and water. Spices can be added to make a flavored sauerkraut or kimchi. If you feel like experimenting, the same method can be used for other vegetables, including cucumbers, onions, beets, carrots, kohlrabi, red cabbage, and rutabaga. You can even combine a variety of vegetables in a kraut medley if you’re really feeling adventurous.
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Ingredients
- Fermentation crock
- Cabbage - amount varies based on your needs we used 3 large heads
- Large mixing bowl
- Kosher salt
- Kitchen scale
- 2 fermentation weights
- Medium saucepan
Notes
Instructions
- Start by boiling 6 cups of water with 1 tbsp of kosher salt till salt is dissolved. Allow to cool.
- Meanwhile, clean your cabbage and pull off 5-6 of the external whole leaves, set aside. Shred the remaining cabbage - for instructions on shredding cabbage, click here.
- Cover the bottom of your fermenting pot with 3-4 whole cabbage leaves. You will only need two layers of whole leaves in the crock, one on the bottom and one on the top.
- You will need to salt the shredded cabbage before adding it to the fermentation pot. We found this is easiest to do in smaller batches, to keep the salting amount consistent and mixed throughout the fermentation crock. Measure out 2 pounds of shredded cabbage into a bowl (we zeroed our scale with the bowl on, then measured a 2 pound batch).
- Use clean hands to toss the shredded cabbage in the bowl with 1 tsp kosher salt.
- Place the salted, shredded cabbage into the fermentation pot on top of the whole leaves.
- Measure out another 2 pounds of the shredded cabbage and mix with 1 tsp of salt, then add to the fermenting pot. Repeat this process in batches until all of your shredded cabbage has been salted and added to the pot. Pack down the cabbage tightly, but do not crush the cabbage strips.
- Cover the top of your shredded cabbage with remaining whole cabbage leaves. These leaves will help to collect the yeast and mold that may accumulate at the top of the crock, and can easily be removed and discarded after the fermentation process is complete.
- Place stone fermentation weights on top of the whole cabbage leaves and press down, but not too hard. You don’t want to damage the cabbage.
- Cover the fermentation crock with a lid. The salt will naturally draw some water out of the cabbage. After a few hours, check to see how much liquid has accumulated inside of the pot. It should be about 1-3 inches above the cabbage. If this hasn’t happened, add cooled, boiled salt water to the pot. We ended up needing about 3-4 cups of salt water. Pour it over the cabbage till it is submerged (you may not need to do this if your cabbage has created enough natural liquid). Reserve the remaining salt water.
- Once the water level is where it should be, cover the pot and fill the channel around the lid with cooled salt water to create an airtight seal. This will keep oxygen out of the pot. Once this has been done, do not open the fermentation pot for at least 2 weeks. No peeking! Reserve the remaining salt water brine in a sealed container in the refrigerator; you will need it over the course of the next several weeks.
- For the first few days, store the pot in a warm place, between 68 and 72 degrees. After a few days have passed, listen for a fizzy, bubbling sound coming from the pot. This is good and means that fermentation has begun. If you don't hear anything, don't worry, it may just mean that the walls of your crock are too thick for sound to travel through. After fermentation has started, move the pot to a cool place, between 59 and 64 degrees, for the remaining fermentation time. If you don't hear anything after 1 week, go ahead and move the crock to a cooler location without waiting for it to sound bubbly.
- Check your water channel regularly to make sure that it's filled with salt water. At times, the pressure which builds up inside the crock can cause suction, which pulls the channel water into the crock (it happened to us a few days in). If this happens, pour more of the salt water into the channel to keep it full.
- After the first 2 weeks, check your sauerkraut’s brine level and skim off any mold or bubbles that have gathered near the top. Be sure that your cabbage is always submerged in the brine. Fermentation breeds strange sounds and smells, so try not to worry about those. Close the fermentation crock again and refill the channel with salt water.
- Your sauerkraut should be ready in about 4-6 weeks. You will know for sure once bubbles no longer appear in the liquid. The longer you allow the cabbage to ferment, the tangier the flavor will be.
UPDATE: Our kraut turned out great! It took about 5 weeks to achieve the flavor and texture I was going for. This sauerkraut was so much better than the store-bought kind… it was salty, pungent and the lactic acid made it tingle on my tongue. It’s delicious and way cheaper than store-bought probiotics. Good for your gut, good for your tastebuds… can’t beat that!
Have you tried fermentation before? Did it turn out the way you hoped it would? What is your favorite fermented food?
Kate says
I borrowed my mom’s crock which she hasn’t used in a while. I opened it up to find tons of mold! I don’t know what to do. Any suggestions? Is this normal? I’m so upset bc I prepped my cabbage and found this issue afterwards. Now maybe I just have to sautée it.
Ashley at ToriAvey.com says
Hi Kate, Tori’s assistant Ashley here. Sorry for the late response. I’m not sure what would have caused the mold in your mother’s crock. Before using again, make sure it is very thoroughly sanitized with very hot water and antibacterial soap.
Jennifer says
I’m probably too late to help you this year, but if this happens again, just take out all the moldy stuff. You will probably find perfect sauerkraut underneath. This has happened to us before. My husband’s family has been making sauerkraut for decades, and this problem is not uncommon. Hope this helps for next year 🙂
Charles says
U could just go to Home Depot or Lowe’s they have food grade buckets for low cost
Gary says
I used your recipe to a T but notice that other recipes call for 3 TABLESPOONS per 5 lbs. That is a huge difference. We just made 32 lbs last night and looks like I may have to add another 14 tablespoons if the above instructions are incorrect ugh!
Please let me know if you meant TABLESPOON per 2 lb rather than TEASPOON :/
Ashley at ToriAvey.com says
Hi Gary, Tori’s assistant Ashley here. The recipe is correct as written, it should be teaspoons.
Judy says
Hi. I’ve made saurkraut twice. Once with a store bought cabbage and the other with a farmer’s cabbage. The store bought was dry and I had to add a lot of liquid to it, but it came out great. The farmer’s cabbage was full of it’s own liquid and I was thrilled – until it was done fermenting. It didn’t smell like saurkraut at all – it wasn’t a spoiled smell – just not right. Anyone out there know if there are some kind of cabbages you shouldn’t use for saurkraut?
Kaz says
There are so many varieties of cabbage now, each will be a little different. I’ve tried 3 different white cabbages and they all taste/smell differently both fresh and fermented! I’ve done a 3 jar experiment – I use kilner jars, they work well – I’m growing my own this year with 2 varieties so they’ll be organic. Mass produced cabbage often has less flavour and can be force-grown with fertilizers which is why you may have a different taste. Ask the farmer what variety he’s grown 🙂
Steven Pegram says
White mountain fall cabbage. It’s full of its own juice and want have to add any water. I make 40lbs. Every year and it comes out great. I make it in a 10 gallon crock. 3 table spoons of sea salt to every 5 lbs. Of cabbage. Then wait 2 weeks and skim top of liquid. After 5 to 6 weeks cabbage is done
Taste great.
Julie says
Alright, followed all of your steps and when it came time to add water I had to add 18 cups, was my cabbage just dry? I salted it exactly the way you said, 1tsp for every 2 pounds. Is this okay or is my kraut doomed?
Tori Avey says
It should be fine!
Stephanie says
I currently live with my parents. I do believe my mom would murder me with the crock if I ever attempted this!!!! Lol. Maybe someday!!!!
Lisa says
Your recipe is a good one and one many of my friends have used.
My family is originally from Czechoslovakia (my great-grandparents came to Texas in 1869). The recipe we use was passed down by their great-grandparents down (at least) We don’t use brine during the fermenting period. We let the cabbage sit with the salt for about 30 minutes. Then move the cabbage slightly squeezed out and layered with dill in a fermentation crock or a 5 gallon bucket with a plate and a gallon of water on top of that. After 3-6 weeks we put the cabbage (in batches) into a big soup pot, add water to barely covering. Bring that to a boil for just a few minutes. Put the cabbage in prepared canning jars, adding some of the liquid if needed to cover, then secure with hot lids and rings. No hot water bath required. As the sauerkraut cools the lids will seal. It’s never been too salty and even us kids were making this as newlyweds on our own with no issues. My kids are now making their own by the quart using the same recipe. Just offering a tried and true alternative that has much less sodium and is extra simple since all you do during fermentation is skim mold.
Melissa says
Lisa, if you cook the cabbage in any way, you kill all the beneficial bacteria.
LLC says
By heating the sauerkraut, you are destroying the probiotic benefits. I am sure it is tasty though.
Karcar says
Heat takes away the natural probiotic bacteria
Sharon Scott says
Hello Lisa, what is the proportion you use of salt to cabbage and do you use Kosher salt as well? thanks
Sharon
Annelie Roux says
Won’t boiling the sauerkraut kill the beneficial microbes?
Pam Wyatt says
What type of dill are you using? And what are the measurements of salt to amount i f cabbage?
Joseph C. says
For my calculations, it would be helpful to know how many total pounds of cabbage you used in this recipe. (I.e. how many times did you put 2 pounds worth of cabbage on the scale.) 3 large heads but… how many total pounds?
John K says
We just got the same croc and made our first batch.
Daryl says
Can you add brine water when you open the pot after 2weeks?
Lou M says
Used the basic recipe but did it all in stainless steel pot. I used plastic wrap in place of the leaves on top and covered it with a flat cover from a smaller pan that fit in perfectly. Weighted that cover with a large decorative stone. Was left at room temperature for three days and refrigeratored for four weeks with excellent results and not one bit of “slime” on the surface.
Thanks.
Karcar says
Stainless steel kills the natural probiotic bacteria
Jenny C says
I love the idea! Hadn’t heard of this process until my son in law started a crock of sauerkraut. Can’t wait to taste!
Arleen says
I used to much salt when I made my kraut for every 2 heads I used about 1/2 cup salt, now my kraut in not fermenting, it has sat for 2 weeks and has done nothing, someone told me to take it out and rinse it so I have done so, will my kraut still turn out?
Adam says
Hey nice job I never use a formula to make kraut I have been making it for about 5 years and it has always come out amazing. I make large batches 50lbs of cabbage I use one lb of kosher salt. I let the cabbage wilt and gentle squezze it and then put it in my 6.5 brewing bucket, I also make a lot of wine and such. I can mine and give it as gifts and I have enough till the batch is ready next year, the things I love growing up with a full German grandmother at home. Great peice, thank u for your time!
Paula Doney says
How bad does it smell. Never made before but love, love, love homemade kraut. live in PA Dutch country and have many that make it. I want to put garlic in with mine. My garden cabbage needs to be picked and want to start mine tomorrow. Hope it doesn’t smell up the house too bad! I want to can after it is fermented. I have a 10 Liter crock. How many quarts will that make? Anyone know?
Mitch says
Arg! Another failure! I followed directions exactly. I made sure hands, crock and utensils were clean. I used weights in my crock, and cabbage was submerged. I kept the airlock filled with sanitary brine.
After 4 weeks, I opened it up and was met with the most putrid foul nightmare.
I crossed my fingers and hoped it was just surface mold, but it wasn’t. The kraut was rotten all the way through. The stench!!!!
This is the third time. I’ve only had one batch turn out, and that was the first time I made it. Every attempt since then has been a fail.
I fermented it in the corner of the dining room, out of the way. Our A/C is set at about 72F. Is that too warm? Should I wait until cooler weather to try again?
Any other ideas of what I did wrong?
Lavern says
I personally like my kraut with a salter taste and have not had a problem with any batches I have made. I prefer to use 1/4 cup ( 4 tbsp) salt per 2 pounds of cabbage. I check (taste test) the batch @ 4 weeks, then adjust time from then. Also use a crock like the one pictured above and keep just out of the way but where I can keep a watch on it. My house temp stays at about 72 to 75 degrees. MAKE SURE WATER STAYS IN THE RING. You will have problems if not! I make batches of 8-10 heads at a time. This taste just like my grandfathers.
Lavern says
One thing I forgot. After I add salt I mix and and hand squeeze the 2 pound read good. Also put into a container large enough to hold all the cabbage. After all cabbage has been added hand mix extra well by hand. Let set about 1 hour. Then process the the crock. follow instructions from that point.
Linda says
I had the same problem when a batch was in a room that was 70 degrees…65 is best and i have been making it in summer by submerging the crock in container of water…the water maintains an even cool temp when kept in a shady place…perfect.
Randy says
I ordered a pot. Do you think having a water softener will have any impact on the sauerkraut? Would distilled water be better?
Randy says
well, It turned out a little soggy but ok. Guess I will use a little more salt next time.
Melina Brock says
I was just wondering if you could have too much water in the sauerkraut, after the first day I checked it and I have a plate on top for weight and the water is in the plate, do I need to drain some of the water?
Joshua says
Hello I started to make some I used 7 heads of cabbage w salt I still have 6/7 more heads to cut when ready . Can I keep adding to the croc .
Rebecca says
Hi Tori, that fermenting crock, is just like the one we use for our Chinese pickles too, but we don’t have the stone weights. We pour water to seal as there is a drain surrounding the top and the water will reach the cover so it is 100% sealed.
We keep it in the crock but always use a clean pair of chopsticks. We keep the liquid in for the next pickle. The old brine is to best. will pass on to the children or any new pickles in other place or house. As long as there is no Black mold as that is the poisonous thing, the brine is fine.
Thanks for sharing. I will try some
Mark says
Lots of people get scum on top of their sauerkraut but nobody ever asks why that is. My feeling is there is too much airspace in the crock or you are opening the crock too often. One thing beer brewing taught me is “keep out!”. If you have bubbles coming out through the airlock, that’s all you need to know. Add a small amount of sanitizer, like Star San, to the water in the trough, not the fermenter itself. That way you won’t have to stand over the fermenter to know if it’s bubbling. Oxygen in the crock changes the bacteria profile. The wrong kinds of bacteria can consume the lactic acid causing the pH to rise. When that happens the kraut can spoil and you risk botulism. This is why aerobic fermentation is a very bad idea. Fill your crock to the brim with brine so there’s no empty air space. 76 grams of canning salt to 1g of water will give you a 2% solution, suitable for kraut, specific gravity will be about 1.013 @ 72 degrees. 2% is not sufficient salt for aerobic fermentation. Other vegetables may require different salt concentrations.
Mark says
I got the part about botulism from what I believe is a reputable site. After thinking about it, I wonder just how likely it would be to get botulism from aerobic sauerkraut. Some other type of bacterial food poisoning, yes. Botulism? Botulina is a bacteria that grows in anaerobic environments, not aerobic. It seem counter intuitive that you would get a botulina bloom with aerobically fermented kraut. I do believe though that you are risking food poisoning fermenting sauerkraut aerobically. I also don’t believe it’s normal do be getting a layer of foam or scum on top of your ferment. To me that indicates your salt content is too low, you have too much air in your fermenter and/or you are going into the fermenter too often. Each time you peek, you are letting in more undesirable oxygen. If you leave the dang thing alone, the CO2 will displace the oxygen. But this brings up another topic that is rarely discussed…sizing your fermenter. A 5 liter fermenter is usually way more than enough for beginners. But you want to limit the empty space inside so you limit the amount of oxygen.
Lynn Lambert says
Mark, talk of Botulism sort of freaked me out. Ok so filling the crock and minimizing the oxygen works?