Traditional Fermented Sauerkraut
Sauerkraut is simply cabbage and salt transformed by time and lactic acid bacteria. You shred the cabbage, massage it with salt until it releases its own liquid, and pack it tightly into a jar to ferment away from the air for three to four weeks.
Patience is your primary ingredient.
Your hands are the best tool for this job. Ensure every piece of equipment is scrubbed clean, but don't obsess over sterilization; the salt provides the environment the good bacteria need to thrive.
- Large stainless steel mixing bowl
- Sharp chef's knife or mandoline
- Wide-mouth glass mason jar
- Fermentation weight or a small glass jar that fits inside the opening
What goes in.
- 2 lbsGreen cabbage (firm and heavy for its size)
- 1.5 tbspCoarse sea salt (avoid iodized salt)
- 1 tspCaraway seeds (optional)
Massage until limp
The goal is to break the cell walls of the cabbage. Squeeze the salted shreds firmly until you have a pool of liquid at the bottom of your bowl—without this brine, the cabbage will spoil instead of ferment.
The method.
Prepare the cabbage
Remove the tough outer leaves and set one aside. Core the cabbage and slice the rest into very thin ribbons, about the thickness of a coin.
Salt and massage
Place the cabbage in the bowl and sprinkle the salt over it. Spend ten minutes squeezing and kneading the shreds. You will see the volume shrink as the cabbage becomes shiny and pliable.
Pack the jar
Transfer the cabbage to the jar in small handfuls. Press each handful down hard with your fist until the brine rises above the cabbage level.
Weight and seal
Place the reserved cabbage leaf on top to act as a barrier, then place your weight over it. The brine must completely cover the cabbage. Leave the jar in a cool, dark spot.
Fermentation
Check it daily for the first week to ensure the cabbage stays submerged. Taste it after three weeks; it should be sharp and tangy. If you prefer it stronger, let it sit for another week.
Other turns to take.
Red Cabbage Kraut
Use purple cabbage for a deeper color and earthier flavor. It takes slightly longer to soften than green cabbage.
Spiced Kraut
Add sliced garlic cloves, peppercorns, or thin ribbons of carrot during the packing stage.
When it doesn't go to plan.
If the cabbage doesn't release enough liquid to cover itself after an hour of sitting, add a splash of water mixed with a pinch of salt.
Keep the fermentation jar out of direct sunlight to prevent the bacteria from overheating.
The white film that occasionally appears on the surface is likely kahm yeast; it is harmless but can be skimmed off if you find the taste unappealing.
The ones that keep coming up.
How do I know if it has gone bad?
Trust your nose. A successful fermentation smells sharp, acidic, and clean. If it smells like rotting garbage or shows fuzzy, colorful mold on top, discard it.
Can I use a metal lid?
Avoid direct contact between the brine and a metal lid, as the acid will corrode it. Use a piece of parchment paper under the lid if necessary.
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