Making sauerkraut at home

Making sauerkraut at home is a simple and rewarding process. The amount of salt used in sauerkraut making is generally about 1 to 3
tablespoons of salt per 5 pounds (approximately 2.3 kilograms) of
cabbage. This is a typical range, and the specific amount can vary
based on personal preference and taste. I personally prefer 1 tbsp per
kg of cabbage. A common ratio is to use about 2% to 3% salt by weight of the cabbage. For example, if you have 5 pounds of shredded cabbage, you might use
1.5 to 2.25 teaspoons of salt (since 1 tablespoon is equivalent to 3
teaspoons).

5ltr Sauerkraut fermenters

It's important to use non-iodized salt, such as sea salt or pickling salt, as
iodine and anti-caking agents in regular table salt can interfere with the
fermentation process. Additionally, using too much salt can result in
overly salty sauerkraut, while too little salt may not effectively inhibit
harmful bacteria during fermentation. Feel free to adjust the salt amount based on your taste preferences, but keeping it within the general
range mentioned above is a good starting point for a successful sauerkraut fermentation.

Other vegetables can be used as well for making Sauerkraut.

Here's a basic recipe for homemade sauerkraut:
Ingredients:
1. 1 medium-sized cabbage (green or red) or any other vegetables of your liking
2. 1 tablespoon sea salt (non-iodized)
3. Optional: Caraway seeds, juniper berries, or other herbs and spices for flavor

Instructions:
Prepare the Equipment: Wash your hands and make sure all
equipment (knife, cutting board, and fermentation jar) is clean and
sanitized. Use a glass or ceramic jar for fermentation. Make sure it's
large enough to leave some space at the top.

Prepare the Cabbage: Remove the outer leaves of the cabbage
and set them aside. Cut the cabbage into quarters and remove
the core.

Thinly shred the cabbage using a knife or a food processor.

Sauerkraut making: Cutting up the veggies and stomping them in the fermenter to release the juices.

Salt the Cabbage: Place the shredded cabbage in a large bowl
and sprinkle the salt over it. Massage the salt into the cabbage for
about 5-10 minutes until it starts to release liquid. This helps create
the brine.

Pack the Jar: Pack the shredded cabbage into the fermentation jar, pressing it down firmly with your hands or a tool to eliminate air
pockets.

Pour any liquid released during massaging into the jar.

Add Optional Ingredients: If you're using caraway seeds, juniper berries, or other herbs and spices, add
them to the jar for additional flavor.

Cover with Reserved Leaves: Place the reserved cabbage leaves on top of the shredded cabbage to
keep it submerged in the brine.

Sauerkraut at home: Place weights on top of the cabbage leaves.

Weigh It Down: Place a clean weight on top of the cabbage to
keep it submerged. This can be a small glass jar filled with water or
a purpose-made fermentation weight.

Cover and Ferment: Cover the jar with a clean cloth or use the jar's
lid loosely. This allows gases to escape during fermentation. Place the jar in a cool, dark place to ferment. The ideal
temperature is around 18-24°C. Fermentation usually takes about 1 to 4 weeks. Taste it occasionally
to check the flavor.

Sauerkraut stomper

Store in the Refrigerator: Once the sauerkraut reaches the desired
taste and texture, remove the weight and reserved leaves, then
secure the lid tightly. Transfer the jar to the refrigerator to slow down the fermentation
process.

Enjoy: Your homemade sauerkraut is ready to be enjoyed as a side
dish, on sandwiches, or in various recipes. Remember that the
fermentation time can vary based on factors like room
temperature and personal preference for the level of tanginess. Always trust your senses and adjust the
fermentation time accordingly.

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About the Author

Doreen Jachmann from Nourished Landscapes has been providing permaculture services for over 10 years.

Doreen is passionate about helping people create sustainable and resilient landscapes.

Nourished Landscapes offer a variety of services, including:

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