Step-by-Step Guide to Making Traditional Sauerkraut

Sauerkraut is a classic German dish that has been enjoyed for centuries. It’s a tangy and flavorful fermented cabbage that pairs well with all kinds of dishes, from hot dogs to pork chops. Although you can easily buy sauerkraut in a store, it’s surprisingly easy to make at home. Plus, making your own sauerkraut gives you control over the ingredients and allows you to customize the flavor to your liking.

In this article, we’ll take you through the step-by-step process of making old-fashioned sauerkraut at home. Whether you want to try something new in the kitchen or are looking for a fun and easy DIY project, you’ll find everything you need to know to make delicious sauerkraut that you can enjoy for months to come. So, get ready to roll up your sleeves and start fermenting!

Section 1: The Essentials of Making Old Fashioned Sauerkraut

Making your own old-fashioned sauerkraut at home isn’t rocket science, and it doesn’t take a lot of time, money, or effort. However, it does require some essential ingredients and equipment, as well as some basic techniques and knowledge. Here are the top ten things you need to know:

The Cabbage:

The first step in making sauerkraut is selecting the right cabbage. You’ll want to use fresh, organic cabbage with tight, crisp leaves that are firm and dense. Avoid any heads with brown spots, cracks, holes, or wilted outer leaves. Generally, you’ll need about 5 pounds of cabbage to make a gallon of sauerkraut.

The Salt:

Salt is one of the most important ingredients in sauerkraut because it helps to preserve and ferment the cabbage. Ideally, you should use sea salt or pickling salt that contains no additives or iodine. The general rule of thumb is to use about 1.5 to 2 tablespoons of salt per 5 pounds of cabbage. However, you can adjust the amount of salt to suit your taste preferences.

The Fermenting Container:

You’ll need a large container with a tight-fitting lid to hold your sauerkraut while it ferments. You can use a glass jar, a ceramic crock, or a food-grade plastic bucket. Just make sure it’s clean, sanitized, and has enough room for the cabbage to expand and release carbon dioxide during the fermentation process.

The Weight:

A weight is essential for keeping the cabbage submerged in its own liquid, which promotes anaerobic fermentation and prevents spoilage. You can use a specially designed fermentation weight, a sterilized rock, a glass or ceramic plate, or a plastic bag filled with water or brine. The weight should be just heavy enough to keep the cabbage submerged, but not so heavy that it crushes or breaks it.

The Seasonings:

Although traditional sauerkraut only requires cabbage and salt, you can add some spices or herbs to enhance its flavor and aroma. Some popular seasonings include caraway seeds, juniper berries, dill, garlic, ginger, or chili peppers. However, keep in mind that too many seasonings can overpower the natural taste of the cabbage and interfere with the fermentation process.

The Preparation:

Before you start fermenting your cabbage, you’ll need to prepare it by shredding it finely or coarsely, depending on your preference. You can use a mandolin, a food processor, a shredder, or a sharp knife. Make sure you remove the outer leaves and the core, and wash the cabbage thoroughly to remove any dirt or pesticides.

The Brining:

When you combine the shredded cabbage with salt, it will release its own liquid, or brine, which will cover the cabbage and protect it from oxidation and bacteria. You can massage the cabbage with the salt to help release more brine, or you can add some water to cover the cabbage completely if it’s not enough. Make sure you leave about one inch of headspace to allow for expansion.

The Fermentation:

Once your cabbage is in the container, covered with brine, and weighted down, it’s time to let it ferment. The ideal temperature for fermentation is around 65 to 75°F, but it can range from 60 to 80°F. Keep the container in a cool, dark place away from direct sunlight, and check it every few days to make sure the cabbage is fully submerged.

The Skimming:

During the first few days of fermentation, you may notice some scum or foam on the surface of the brine. This is a harmless byproduct of the fermentation process, but it can make your sauerkraut look unappetizing. To remove it, you can skim it off with a sterilized spoon or ladle, or you can cover it with a clean cloth or a piece of plastic wrap.

The Aging:

After about 3 to 4 weeks of fermenting, your sauerkraut should reach its peak flavor and texture. However, aging it for a few more weeks or months can deepen its flavor and increase its probiotic content. You can store your sauerkraut in the refrigerator, where it will last for several months, or you can can it using a pressure canner or a hot water bath.

The Ingredients Needed for Homemade Old Fashioned Sauerkraut

Before we can delve into the process of making old fashioned sauerkraut, it’s important to have a clear understanding of the ingredients required. Essentially, all you need is cabbage and salt! However, a few additional ingredients can help enhance the overall flavor of the sauerkraut.

1. Cabbage – The primary ingredient in sauerkraut is the cabbage. One medium-sized head of cabbage should make about one quart of sauerkraut.

2. Salt – Salt plays a crucial role in the fermentation process by inhibiting the growth of harmful bacteria while allowing the beneficial ones to flourish. Use non-iodized salt, such as sea salt or pickling salt, to avoid any potential interference from additives.

3. Caraway Seeds – That said, sauerkraut can be quite bland on its own. If you want to add a bit of spice to your sauerkraut, consider adding some caraway seeds.

4. Garlic – Garlic is another popular addition to sauerkraut, especially for those who love the extra boost of flavour. Make sure to chop it finely before mixing it in.

5. Juniper Berries – Another spice that can add a bit of sweetness and spiciness to your sauerkraut is juniper berries.

6. Apple – For a subtle sweetness, some people like to add sliced apples to their sauerkraut.

7. Onions – Onions can add a bit of sharpness and texture.

8. Beets – Beets give the sauerkraut a beautiful pink hue, and they also add a slightly earthy taste.

9. Bay Leaves – Bay leaves are used sparingly in sauerkraut, but they can add a subtle depth of flavor.

10. Water – Finally, water is needed to provide enough moisture for the fermentation process to take place. Use clean, filtered water or spring water instead of tap water.

Now that you have your ingredients, let’s move on to the process of making your own homemade old fashioned sauerkraut!

The Process of Making Sauerkraut

Once you have gathered the necessary equipment and ingredients, you can start making your old fashioned sauerkraut. Follow these simple steps:

1. Prepare the cabbage

Start by washing your cabbage to remove any dirt or debris. Remove the outer leaves and set them aside. Then, cut the cabbage into thin slices, either with a knife or a mandolin slicer. You can also shred the cabbage using a food processor.

2. Mix and salt the cabbage

In a large mixing bowl, combine the sliced cabbage with the salt. Use around two tablespoons of salt per five pounds of cabbage. Massage the salt into the cabbage until it starts to release its juices. This can take around 10-15 minutes.

3. Pack the cabbage into a jar or crock

Once the cabbage has released enough juice, pack it tightly into a jar or crock. Use a wooden spoon or your hands to press down on the cabbage to remove any air pockets. Make sure the cabbage is completely submerged in its own juices. If there is not enough liquid, you can add a little bit of salt water.

4. Cover and ferment

Cover the jar or crock with the reserved cabbage leaves, making sure to tuck the edges down around the sides of the jar. This will help keep the cabbage submerged. If necessary, you can place a weight on top of the leaves to keep the cabbage submerged. Then, leave your sauerkraut to ferment at room temperature for around three to four weeks.

5. Taste and store

After a few weeks, taste your sauerkraut to see if it has reached your desired level of fermentation. If you’re happy with the taste, you can transfer it to smaller jars or containers and store in the fridge for up to six months. If you prefer a stronger fermentation, you can continue to leave the sauerkraut to ferment for longer.

Making old fashioned sauerkraut is a simple and rewarding process. With just a few basic ingredients and equipment, you can create a delicious and healthy fermented food that’s perfect for adding to sandwiches, salads, or serving as a side dish. Remember to be patient and give your sauerkraut enough time to ferment properly. Once you taste the tangy, crunchy goodness of your homemade sauerkraut, you’ll never want to go back to store-bought again!

Enjoy Your Delicious Homemade Sauerkraut!

That’s all from me on how to make old fashioned sauerkraut. I hope this guide has been helpful and inspires you to create your own batch of sauerkraut. It may seem daunting to try making it at first, but it’s actually quite easy. Remember to be patient and let the fermentation process work its magic. Thanks for joining me on this sauerkraut-making adventure, and I hope to see you again soon for more culinary tips and tricks! Happy cooking!