About Tori Avey

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  1. Ken says

    3 stars
    No water needed, just salt the veg, squeeze/massage hard it a couple of time over 3 hours, pack into jars and weigh down, so that only cabbage juice forms the liquid, there will be enough to submerge the veg. Then ferment at room temp for a few days, then store cool and enjoy. Adding lots of water just dilutes the flavour (flavor in some languages ).

  2. Calvin slegal says

    Pretty good advice.i have been making krout 4 about 50 years & your process is just about right on. I ferment mine in an 8 gallon plastic food grade bucket. Works very well & is lite. Make 2 of these buckets every year. A great item is sauerkraut cole slaw like pepper slaw,no mayo delicious as side. Godspeed

  3. Peter Deutsch says


    The recipe calls for 1 tsp. of salt for every two pounds of cabbage. Most other recipes that I looked at require two tablespoons of salt for every two pounds of cabbage. I would prefer the sauerkraut less salty, but there is a substantial difference between recipes. I would appreciate your comments.

    • Ashley at ToriAvey.com says

      Hi Peter, Tori’s assistant Ashley here. I cannot attest to the other recipes, but this one has always worked well for us and lots of other readers have had great results.

  4. Egle says

    Sounds great! Thanks for sharing. I have started making sauerkraut but made a silly mistake of opening it a few times in the first few days of fermentation. It’s bubbling now (4th day) and I won’t open it again. Do you think it will be fine with the short glimpses of oxygen coming in?

  5. Andrew Bachmann says

    Add water? The reason you have to add water is because you haven’t bruised, massaged or crunched the cabbage which initiates the release of brine. If you were to do this, there would be enough brine to cover the cabbage and you wouldn’t have to water down your kraut.

  6. Link says

    5 stars
    I’ve used this process twice now, and getting ready to do it for the 3rd time. I leave it in the low traffic area in my house. I don’t have the ability to switch it to different temperatures, but in about 4wks (give or take) it’s good to go for me. Afterwards I can it to keep and to give out. People I give jars to rave about it. It is not like store bought. Much more tangy and firm. It has become my favorite.

  7. Kathy Sands says

    What’s the difference between eating old shredded cabbage from the refrigerator, and brine cabbage?
    I’m serious because it looks and smells the same . There is no yeast or mold involved.Except its crunchy.

  8. Larry Newell says

    I have been fermenting cabbage and many other things my entire life. I won’t eat the store bought stuff. It is terrible and has no health benefits at all. Just a suggestion for people wanting to try a different flavor of sauerkraut. I shred fresh horseradish root and chop habanero peppers. I mix about 5% of the total weight in to the cabbage and ferment that. It is amazing. People are always begging for handouts.

  9. Lisa Stewart says

    Great article! Just curious, since you’re not boiling this to can and store it, how do you keep it for eating the next few months?

    • DK says

      You store the excess in the refrigerator, unless you have a colder cellar or basement. The cooler temperatures minimize/cease further fermentation. If you kept it at room temperature, it would continue to ferment and make it more sour. At some point, it would be too sour to eat for most folks. I bought a 5L and a 2L. My first couple batches are with the 2L just to understand things better and then I’ll switch over to the 5L and use my 2L as a pilot crock for “new recipes”.

  10. amy depoy says

    Hi! My daughter is experimenting with fermenting (she regularly makes kombucha and kefir) and started a crock of cabbage about 3 weeks ago before leaving for college. This morning I cleaned off the top layer because it was growing either mold or yeast, and had an unpleasant odor.
    It’s only been fermenting 3 weeks. Would it be recommended for me to add brine and allow it to continue to ferment? The flavor at this point is not good. Or should we toss this batch and start again?

    • Tori Avey says

      It may be fine, fermentation can be stinky especially in the beginning of the batch. Some batches tend to be more smelly than others. If the smell is similar to the smell of human sweat, dirty socks, sulfurous, or “goaty,” then it’s likely a normal smell that will dissipate with time as the ferment progresses. However, if it smells unmistakably like rotten or putrid food, you should toss it. Truly putrid sauerkraut often develops mold or yeast, however mold and yeast does not mean a whole batch has gone bad– removing the layer and adding brine can help. As far as flavor goes, by “not good” I’m not sure what you mean. Does it taste rotten? Or just not tangy enough? If it’s an issue of tang, you can let it ferment a few days longer, then sample again. If you don’t notice any increase in tang, that means the fermentation sugars have been used up and this batch won’t get any more sour. For your next batch, you can add a bit of sugar to the batch – about 1/2 teaspoon for every quart – which will result in higher levels of lactic acid in the fermentation. If it tastes and smells rotten, trust your senses and scrap this batch. A batch will occasionally go bad, but it’s rare.

  11. Larry Doss says

    My wife and I decided to make kraut we cut the Cab mixed salt in each batch and put it in the crock. When the crock was full we put a plate and wieght and top of the plate. It bubbled for 10 days and quit so we waited be a few days and then checked it, we were not sure why it only bubbled 10 days but we tasted the mixture it seemed to be sauer so we put in jars. My question is why so little time or did we cut the process short?

  12. carol says

    I’m curious about the directions not “stomping” the shredded cabbage. I have one of the nicer crocks and the directions that came with it was to stomp, mash, beat the cabbage. Why the directions to be gentle with it?

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