One of the easiest fermented foods to make at home is sauerkraut. With only two ingredients – salt and cabbage – it’s hard to get wrong, and the results are so delicious that you’ll want to make it again and again. Check out this tutorial on how to make sauerkraut, and once you’ve mastered the basic recipe, try adding new vegetables, spices or herbs to make a more sassy flavored kraut.
How to Make Lacto-Fermented Sauerkraut
1) Start with the freshest cabbage you can find. Green or red head cabbage is perfect, but you can also use Napa cabbage.
2) Slice, grate, or food process your cabbage of choice. I like my sauerkraut on the chunkier side, so I use a knife to coarsely chop the cabbage.
3) For every 5 lbs of sliced cabbage, sprinkle 3 tbsp. of salt over the top.
4) Place the cabbage/salt in a large bowl, and massage the cabbage thoroughly, for 3-4 minutes, then let it sit for 10-15 minutes so the cabbage can release it’s natural juices.
5) Pack the cabbage tightly in a glass jar or ceramic crock, frequently pounding it down with either your fist, or a kraut pounder.
6) Loosely place a lid on the jar or crock, and store on your kitchen counter, where you can check on it each day. You want to make sure the cabbage is always covered by its liquid. Some people place a clean rock or glass weight in their jar to keep the cabbage weighted down.
7) After a few days, you will notice some bubbling. This is a great sign of lacto-fermentation! When the kraut has fermented to your liking, transfer it to a cool place. I prefer to move it to cool storage on the earlier side, so my sauerkraut remains nice and crisp.
Do you learn better from video? Watch my video on how to make sauerkraut:
If you’re having troubles with your fermentation, check out these trouble-shooting posts:
Pin it for Later: