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How To Make Sauerkraut


Alright Lets Get Started - Here Is What You Need!

Before you begin making sauerkraut, make sure you have everything you need to get started. 

What you need:

  • 1 medium head of cabbage or 2/3 of a large one 
  • And depending on which way you prefer to try 1 of the following: 1-3 teaspoons salt 1-3 teaspoons salt and ¼ cup whey OR starter culture and the amount of salt indicated on the package 
  • A wide mouth mason jar 
  • We recommend using an airlock system such as the Easy Fermenter to avoid burping your jars and to help eliminate mold growth 
  • A mallet or blunt instrument (optional) 
  • A weight system (optional)

 

Step 1 - Prepare Cabbage 

Wash cabbage in filtered water. Then chop or grate it according to your preference. Keep one nice firm leaf intact for a later step.

Step 2 - Soften Cabbage

Place cabbage in a sturdy bowl that can take a bit of a beating without breaking. Sprinkle with the salt indicated above and mix the salt thoroughly into the cabbage with your hands for 5-10. Then let the salt sit in the cabbage for an hour so the salt can extract the liquid from the cabbage.

Step 3 - Massage Cabbage

Wait about 30-40 minutes for the salt to work the cabbage.  Once it has begun to extract the liquid from the cabbage continue to massage the cabbage with your hands for about 5 minutes

Step 4 - Transfer The Cabbage To Your Wide Mouth Mason

 Jar Next, it’s time to fill the mason jar. Stuff the cabbage down into the jar and every few inches use your hand or pounder to push down the cabbage further into the jar. By doing this you will begin to extract even more liquid from the cabbage. If you cannot fully submerge the cabbage in its own brine you can add additional brine with a ratio of 1.5 tablespoons for each quart of water

Step 5: Keeping Your Veggies Submerged  

To keep you veggies submerged below the brine, you can use a glass weight, a boiled stone, or even a piece of cabbage leaf. Really whatever works, will do the trick. If you are using an airlock system like The Easy Fermenter, this is not as important, but still not a bad idea.

Step 6: Seal Your Jar

We recommend using a an airlock system to seal your jar. A system that will let the the carbon escape and not let any oxygen in, will ensure you don’t need to burp your jars so they wont explode. And will also make sure no mold can develop.

Step 7: Let It Ferment

Check your Kraut after 10 days but it may take up to 30 days, so if you don’t feel the taste is right, allow a couple days and check again. 

When you have the preferred taste, just put your kraut in the fridge and your done!

The Visual Guide

 




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