How to Make Homemade Sauerkraut
You will learn how to make homemade Sauerkraut in this post.
Sauerkraut is one of the food like you hate it or love it kind of food.
If you hated it, you haven't tried a homemade version of Sauerkraut yet.
And you have to try homemade one or making it by yourself at least once.
Because it's super simple to make and an easy way to maintain your gut health!
Also, making your Sauerkraut at home is going to add more variety in your meal and save some bucks—did you know a jar of sauerkraut cost from $4 to $7 a jar! You can make it for much less than that. And the method of making Sauerkraut is pretty simple. Other fermented food like Kombucha, making Sauerkraut involves waiting time, the most way tells you that it'll take two weeks to be fully fermented, it depends on where you live and temperature. If you live in a warmer place, it may not take two weeks, and if you live in a colder area, it may take more than two weeks to fermented. You need to check once in a while during the process.
Here is the process of making homemade Sauerkraut!
Suggestions For Making Delicious Sauerkraut
- Pick fresh cabbage, possibly from the market instead of from the grocery store. (If not, no biggie, go with the one from the grocery store)
- Use Natural salt. Salt is an essential ingredient in making Sauerkraut. We like to use Himalayan Pink Salt.
- Make an anaerobic environment. It is a crucial thing in making sauerkraut steps. All the cabbage that you sliced needs to be entirely submerged underneath a brine for the lactic acid bacteria to generate. It is essential for guarding your ferment against mold or other unwanted bacteria. Fermentation weights can help keep your cabbage submerged.
- Waiting period. Although you can transfer fermented Sauerkraut after only several days to cool storage, giving Sauerkraut a more extended fermentation period can produce the texture and flavor a little better. Lots of sites suggest two weeks fermentation period, but you can experiment with taste and texture by checking the cabbage during the process. This is the best part of making homemade Sauerkraut. Have fun with it, and find your best Sauerkraut.
SUPPLIES FOR MAKING SAUERKRAUT
Here are the recommended tools to make Sauerkraut…
If you are just starting to make your first Sauerkraut, having the basics is a start as below…
- A good knife and slicer (If you have a slicer, it will make you save lots of time)
- A Container for fermenting: Wide mouth Mason Jar would work. If you don't, any glass jar you have would be fine too.
- A fermentation weight (You can use a smaller jar if you don't have one)
- and some kind of lid with an airlock
is all you have to get started.
Once you've understood the basics, you can change this recipe by combining other vegetables, spices, and herbs.
HOMEMADE SAUERKRAUT RECIPE
INGREDIENTS ONE JAR (can contain 2lb):
- 1 Small Head of Cabbage (about 2.5lb)
- 1 1/2 Tbsp. Himalayan Pink salt
- 3 small red chili peppers (optional)
- Slice the cabbage thinly. Mix with salt.
- Massage the cabbage with both hands for about 10 minutes. You will see lots of liquid (brine) will come out from the cabbage.
- Transfer the cabbage into a jar, crushing the cabbage under the liquid. If there is not enough brine to cover the cabbage, add salt water to cover cabbage entirely.
- Cover the jar with a tight lid or airlock lid if you have.
- Ferment at room temperature for about two weeks or until your desired texture and flavor are reached. If using a locked lid, burp daily to loosen excess air pressure from fermentation.
- When the Sauerkraut is done, transfer it into the fridge. The cold fridge will slow down the aging process.