Recipe: How To Make Sauerkraut
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Since reading The Body Ecology Diet, I’ve been trying to get some fermented foods into my diet. Properly fermented foods like kimchi, sauerkraut, and kefir are rich sources of the probiotics that keep your digestion and immune system purring along. Of course you can find several types of kimchi, sauerkraut, pickles, and other foods in the grocery, but most of those are preserved through the use of vinegar, not through real fermentation. So I’ve been making my own sauerkraut.
Here’s a step-by-step of my latest batch (my third attempt)…the first one wasn’t very good, but the second was well-received. The only change between batch #2 and this one is the lack of a starter culture. Previously, I was using the Body Ecology starter culture, but it’s not necessary. Obviously Germans, Koreans, and others didn’t need convenient packets of the right bacteria to ferment their foods throughout history and I shouldn’t either. So here goes nothing!
First, we start with our ingredients. I’m using two green cabbages, a medium onion, and about a dozen radishes, along with salt.
As for the tools, I have a huge stainless steel bowl, a sharp knife, and a 3 quart (I think) jar with a sealing ring. To prepare them, I washed them in super hot water (all hot, no cold) with a fresh sponge to make sure I was starting with a sterile environment.
Supposedly the cabbage contains the proper bacteria to get fermentation underway, so I was informed not to wash it. Before chopping the cabbage, I peeled off the first couple leaves and tossed them in the trash, then peeled a few more leaves and set aside for later. I did give the radishes a rinse before starting to chop. I put aside half of the radishes, half of the onion, and a handful of the cabbage for use in the brine. Here’s one of the cabbages chopped. The other looks much the same, so I’ll spare you.
Now it’s time to start salting…
And working the salt in.
Lather, rinse, repeat until everything is well-coated with salt and water is starting to be pulled out of the cabbage. It took me 5-10 minutes of turning and salting, turning and salting. Then it was time to see just how much food can fit into a 3 quart jar. This part is easy: put in cabbage and compact, over and over until the jar is full. You can use a wooden spoon or whatever implement you desire. As you can see, I went with trusty ol’ Righty.
Time for the brine. I added enough water to make a thick juice from the radishes, onions, and cabbage and then hit the Liquefy button on the blender. Then it was the same deal…pour in brine, work it in so that it fills in the compacted cabbage, pour more brine, etc.
Now take the leaves that you set aside earlier, roll them up like you did in college, and fill in any space at the top of the jar. We want this baby as packed as can be. The lid on mine needs that metal clasp to stay closed.
Here’s the finished product, pre-fermentation.
Don’t forget to get out the vacuum cleaner to get up any that fell on the floor.
And here’s a look at how much salt I used. The picture on the left is before starting and the picture on the right is once I was done. It is probably about 3 tbsp of salt and that may not be enough. We shall see in a few days.
Hopefully it goes without saying, but you should probably wash your hands before doing this, especially if you go with my compaction technique.
I’ll be back with you on this in a few days to see how it turned out.
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Scott;
I want to try this as soon as your taste test is done. Please either drop me a note, or post recipe either on the PM or CF boards.
I was using the liquid whey from my Kefir making, but since stopped making kefir, no more whey. I also have a few Crocks which I’ll probably use for fermenting, then transfer to Wide Mouth Mason Jars.
Thanks for posting.
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Still waiting Jay. I tasted it today and it still tastes mostly like cabbage. I suppose not using the starter culture means that it takes a bit longer. I also started some coconut water and coconut meat fermenting today…if they turn out well, we’ll have some fun on my second batch. I’ll let you know when something comes of this kraut.
Scott
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Well, here’s the verdict. It’s good, but vastly different from the batch made with a culture. It has a more sweetish-sour taste (only way I can think of to describe it) and the cabbage is much softer (less crispy) than previous batches. I like it! It took until about Friday to be edible, so 5ish days of fermenting on my counter.
Good luck!
Scott
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Hi Scott,
I tried your recipe yesterday and am excited to try it. I did make a few blunders though. First, I didn’t add the brine as I went- I added it last because I forgot. But I poured enough of it on to bring the liquid level up to the top. After I sealed it and put it up in my cupboard, the little bubbles I saw in and around the cabbage began to play with my mind. Was I supposed to push those out? Was I supposed to take the level of the brine all the way to the very top of the jar? So the second day, I serilized a spoon, opened the container and pushed out all the air bubbles and added a bit more bottled water to take the liquid to the very top. Now I sit here wondering if I introduced any yeasts or molds into my batch. Also, maybe there is supposed to be air in the batch. Worst of all now I wonder if I haven’t created an anaerobic atmosphere for botulism. Do you have any answers to ease my over active mind?
-Pam
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Hey Pam,
Hmmm….I have always added the brine at the end and that’s worked out just fine. I usually put in enough cabbage and brine to bring it very close to the top, then I fill the top with some rolled up cabbage leaves as in this picture
I haven’t removed the bubbles though as I think they are part of the fermentation process, hence all the pressure that builds up. I have no clue about botulism. I know that an anaerobic environment can bring it about, but I’m not sure if what you’ve done will do it. Have any air bubbles appeared again? Is there any way to detect botulism from smell/taste?
Cheers
Scott
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Thanks for your quick reply. I just did a quick internet check. Seems like protein fermentations have a high risk of botulism. One site said Sauerkraut has a pH of 3.5 and botulism grows at 4.5 (probably explaining the acidic tomato phenomenon). One thing mentioned of importance here was the amount of salt added to the fermentation process is important! Lots of salt inhibits botulism and other nasties from forming. I have some pH test strips at home I think I’ll test the sauerkraut with before I eat it. That should determin if I did too many things wrong or not. Thank you!
Pam
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Hi all Sauerkaut is a no brainer but can drive you crazy with your second thoughts. Only because it is so easy it seems wrong.
First you do not need a starter use 3 Tbsp of non iodized salt per 5 lbs of shredded cabbage add salt evenly mix very well you will see water come out continue to mix well and then pack in a non metalic container plastic or glass. Cover the cabbage with cheese cloth place a plate on top with some kind of wieght to keep the natural brine above the cabbage place in a room temp area out of the direct sunlight. add water if needed but if cabbage is fresh you will not need water or brine it naturally has plenty of water. Fermentation is a natural process and will not allow botulism to grow botulism needs low acidity and absence of air to cultivate. Fermentation is what wine goes through so it is a pure cleansing process. The fermentation process will form a “bloom” as they call it or a scum on the top it will not hurt you just lift the cheese cloth off and rinse them replace the cloth. Some people mix it in but make it more sour. Try your kraut after the first week and every week there after place in refer when the sour or flavor is right. Cabbage will get soft if fermented or placed in an area to warm. Soft is ok old school German people like it like that. The bubbles are a natural part of the fermention the are a good thing. Every so often pack the cabbage back down the bubbles will make it rise. Next time try this use red cabbage with raddish, dicon, fresh dill, shredded carrots ferment like sauerkraut this a an old school Romanian dish. ENJOY
Scott if it has a sweetish flavor it needs to sit and ferment longer fermetation time is determined by natural sugar in veggies, natural yeast in the air, and mostly temp of the area. It will get sour if left long enough. you do not need a starter. Sauerkraut can take 4 to 8 weeks to complete the slower the the fermentation the fuller more complex the flavor. Try making Kimchi it is great……. good luck Steve
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I have never made my own sauerkraut, thank you for the recipe. I love to make hunter’s stew but the sauerkraut I have been using was store bought. I bet making the sauerkraut myself will make the dish even better!
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