How To Ferment Sauerkraut

How To Ferment Sauerkraut

Posted · 3 Comments

When curious people start their journey with fermentation, sauerkraut is often the first ‘experiment’ that they begin with and is certainly the first I would recommend.

Ever wondered how to make sauerkraut? I’ve got some great information on fermenting sauerkraut and gut health so you can make sauerkraut too.

sauerkraut-march

It’s super easy, the ingredients are readily accessible, and the result can be used at any time of day in many ways. Think BBQ sausages, roasts, hamburgers, veggie burgers, chicken fillets, in a salad, in sandwiches or wraps, on the top of curries to take the heat out or my favourite – nestled against hummus and falafels on top of a pile of grated carrot and sliced lettuce.

All you need to do is combine shredded cabbage with some salt or whey into a crock if you have one or glass jars for small batches.

By massaging the cabbage you will release natural juices, when the cabbage is submerged under these and either whey or salt for weeks at a time, the cabbage slowly ferments into this crunchy, slightly sour and delicious condiment or side that we know as sauerkraut.

sauerkraut

Recipe

2 quart sized mason jars or one 1 litre glass jar
Fabric and an elastic band or string for tying around the top of the jar OR a jar lid (I tend to lose all of mine)
Large mixing bowl
1 medium head of green cabbage or red cabbage
1 1/2 tablespoons sea salt or 2 tbs whey (whey recipe on page 15 in ‘Love Your Guts’ book)
Flavouring
1 tbs caraway seeds OR 1 tbs cumin seeds AND/OR 1 small birdseye chilli diced finely for a spicy sauerkraut

Method

  1. Clean and rinse everything thoroughly.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage though retain two large whole leaves.
  3. Cut out the core of the cabbage and slice the remaining cabbage thinly.
  4. Combine the cabbage and whey or salt in the mixing bowl and start to massage the cabbage with your hands. As the cabbage begins to wilt it should begin to release juices. You can also do this with a rubber mallet. This will take about 10 minutes.
  5. Add any flavouring and mix thoroughly.
  6. Pack into the jars as tightly as possible and press down your whole cabbage leaves on top to hold it in and make a plug. Ideally the cabbage should be submerged in its own liquid. If it is not, mix 1 tsp salt with 2 tbs water and add to the jar and then press down firmly.
  7. Cover with the fabric and elastic band or the lid of the jar.
  8. Place in the pantry and allow to ferment for 10 days before moving to the fridge to continue to ferment.

kimchi, white cabbage and red cabbage sauerkraut. Pin me to remember me!

kimchi, white cabbage and red cabbage sauerkraut. Pin me to remember me!

Video tutorials for how to make these foods are all going to be included in our next program ‘Love Your Guts’ which will be available for sale mid 2015.  

You can download your free ‘Love Your Guts’ book here. 

sauerkraut-ingredients

How To Ferment Sauerkraut was last modified: June 11th, 2015 by Alice Nicholls
  • sue

    Hi Alice
    Does the cabbage leaf that covers the shredded cabbage and acts as a plug need to be submerged also or can it be a bit exposed to air. Just worried about mould. Last time I tried to make sauerkraut it would not stay fully submerged.
    Thanks
    Sue

  • Alice Nicholls

    It’s simply a plug and is okay if the top of it hits the air. Your top layer of sauerkraut may get a bit moldy, but underneath where it is dark and cool and not touched by air should be fine. Many people through theirs out thinking it’s all gone bad, when in fact it is a mere scrape off the top. You will KNOW if it’s gone bad because it will lose that vinegary smell and simply be rotten. Give the jar a twist and a tip every few days to make sure there is liquid swirling through the cabbage. 🙂

  • sue

    Thanks Alice. Going to attempt a second batch as I didn’t leave the first one out to ferment long enough before I refrigerated it… it just tastes like salty cabbage
    🙁 thanks again

 
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