Making Traditional Sauerkraut
You do not need a starter culture or fancy equipment to make good kraut. The salt does the heavy lifting, pulling moisture out of the leaves to create an environment where only the right kind of bacteria can thrive.
Cleanliness is your only insurance
Wash your hands and your equipment thoroughly with hot, soapy water. While wild fermentation is robust, you want to ensure the good bacteria have the upper hand from day one.
- Large mixing bowl
- Sharp chef's knife or mandoline
- Wide-mouth glass mason jar
- Glass weight or a clean, smaller jar that fits inside
What goes in.
- 1 large headgreen cabbage (about 3 lb)
- 1.5 tbspsea salt (coarse or fine, non-iodized)
Massaging the cabbage
Do not rush this. Squeeze the salted cabbage firmly with your hands until your palms are wet and the cabbage looks limp and translucent.
The method.
Prep the cabbage
Discard the tough outer leaves. Quarter the head and cut out the dense core. Slice the cabbage into ribbons about an eighth of an inch thick.
Salt and massage
Place the ribbons in your large bowl and sprinkle with salt. Let it sit for 10 minutes, then begin squeezing. After about 5 to 10 minutes of work, the bowl should have a pool of liquid at the bottom.
Pack the jar
Transfer the cabbage to the mason jar in handfuls. Press each handful down hard with your fist. The brine should rise above the cabbage; if it doesn't, keep pressing until it does.
Weight and seal
Place your weight on top of the cabbage to keep it submerged under the brine. Cover the jar loosely or use an airlock, and place it in a cool, dark spot.
Ferment
Check it daily. If the cabbage rises above the brine, push it back down. Start tasting it at the two-week mark; it is ready when the tang is to your liking.
Other turns to take.
Caraway Kraut
Add one tablespoon of caraway seeds during the packing phase for an earthy, traditional profile.
Juniper and Apple
Mix in a thinly sliced tart apple and a few crushed juniper berries for a complex, slightly floral finish.
When it doesn't go to plan.
Use non-iodized salt; iodine can sometimes interfere with the fermentation process.
If you see white scum on the surface, it is likely kahm yeast. Skim it off, but if it smells putrid or fuzzy mold appears, toss the batch.
The cooler your kitchen, the slower the ferment. A cool pantry is better than a spot near a hot stove.
The ones that keep coming up.
What if there isn't enough brine?
If you cannot press enough liquid out to cover the cabbage, add a small splash of filtered water with a pinch of salt dissolved in it.
How do I know it's safe?
Trust your nose. Good kraut smells sharp, clean, and acidic, like a pickle. If it smells like rot or sewage, discard it.
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