There are some parts of homesteading that seem almost magical.
Like when watch the cream you skimmed from yesterday’s milk suddenly turn into golden butter…
Or when you are able to make vinegar appear from mere fruit peels.
Or when you pack shredded cabbage into a jar and it turns into perfectly tangy sauerkraut a week later.
That said, it took me a while to jump on the sauerkraut train.
I’ve never been a huge fan of storebought sauerkraut… I mean, I tolerated it in some recipes, but didn’t exactly crave it. I also had an irrational fear that my homemade fermented cabbage would turn into a mutated-cabbage science experiment, so I always pushed it to the bottom of my “to-try” list.
But I’m so glad I finally took the plunge.
The Health Benefits of Homemade Sauerkraut
Fermented foods, like sauerkraut, are superfoods.
First off, sauerkraut is a natural source of probiotics since it is packed full of good bacteria. (Traditionally, kraut was used in Germany for medicinal purposes.) Instead of popping a probiotic pill, try weaving more fermented foods into your diet instead. As the cabbage ferments, lactic acid bacteria produce a variety of lactobacillus bacteria species that’ll boost your digestion and gut health.
As Hippocrates famously said, all disease begins in the gut. So, as you support your digestive health with old-fashioned fermented foods like yogurt or homemade saukeraut, you’ll be boosting your immune system at the same time.
Keep in mind that in order to reap the probiotic health benefits of sauerkraut, it needs to be raw. Unfortunately, the pasteurized grocery store varies will not have the same benefits, since heat destroys most of the beneficial bacteria and enzymes. (This is why I never can my kraut.)
You may find that your body begins craving kraut after you start making it… This has happened to me with several ferments. Considering the probiotic prowess of sauerkraut, I have a hunch our bodies are trying to tell us something, so I try to listen.
What You Need to Make Your Own Sauerkraut
Homemade kraut only requires a handful of simple ingredients. But quality matters here.
Fresh Cabbage
You can use any kind of cabbage here, although green cabbage or white cabbage are the most common varieties. Organic cabbage is ideal, but homegrown is even better. Select cabbage that’s as fresh as possible. (I’ve noticed when I use heads that have been lingering in my fridge, they don’t produce as much juice. They are still usable, just not as easy to smash.)
Salt
Skip the regular table salt for this recipe, as it contains iodine which can hamper the probiotic bacteria and discolor your ferments over time. As far as texture goes, I prefer fine sea salt for my ferments, although coarse will work in a pinch (it just takes longer to dissolve into brines). I use Redmond Real Salt for ALL of my homestead cooking, including fermentation. (I buy 25-lb bags since I go through it quickly!)
Water
?Avoid using chlorinated water in your ferments, as it can hamper the action of the beneficial bacteria. I use our tap water (we have a well.)
Jars & Tools
There are a lot of fermenting gadgets floating around that will indeed make your life easier, but remember that none are a necessity. Our great-grandparents smashed their cabbage into giant crocks, stuck them in the root cellar, and called it good. If you’re operating on a tight budget, stick with a simple jar and regular lid. (I love the large mason jars (2 quart) for this!)
If you suspect fermentation will become a large piece of your old-fashioned skill repertoire, I suggest investing in the following:
- Fermentation Weights: These come in a variety of styles and keep the fermenting foods safely under the brine. I like glass weights that fit inside the mouth of a mason jar. If you don’t have a fermentation weight, simple use the outer leaves or core of the cabbage to weigh the rest down.
- A Crock: The recipe below is written for one head of cabbage. However, it takes nearly the same amount of effort to make a LOT of kraut as it does a little, so bigger batches make sense and a fermentation crock makes this much easier. (Learn how to use a fermenting crock in this post.)
- Airlock Lids: These aren’t 100% necessary, but can come in handy. Air locks (aka a fermentation lid or pickle pipes) can reduce mold on a ferment and allow the gasses to escape without you having to “burp” the jar. The airlocks you see in the photos in this post are from Fermentools.com
Need Some Extra Coaching?
If you are new to making homemade fermented foods, especially sauerkraut, check out my Heritage Cooking Crash Course. In this course, you can watch me make homemade sauerkraut, and also learn more old-fashioned heritage cooking skills such as cheesemaking, sourdough bread, canning, and more.
Click here to learn about my Heritage Cooking Crash Course.
(this post contains affiliate links)
Homemade Sauerkraut Recipe
Yield: 1 quart jar
Ingredients:
- 1 small to medium head of green cabbage
- 1 tablespoon fine sea salt per head of cabbage (I use this salt)
- Clean glass jar (I usually use one average head of cabbage per quart-sized mason jar)
- If you need extra brine: 1 additional tablespoon of fine sea salt and 4 cups non-chlorinated water
Instructions:
Wash and remove the outer leaves of the cabbage.
Quarter the cabbage, remove the core, and slice or shred the cabbage into thin strips (I shoot for around 1/4″ wide). Try to make the strips as uniform as possible, but they don’t have to be perfect. (You can also use the slicing or shredding attachment of a food processor for this.)
Place the sliced cabbage in a large mixing bowl and sprinkle the sea salt over the top.
Allow it to sit for 15 minutes or so, and then start mashing. There isn’t a right or wrong way to do this– just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to start the juices flowing. (It helps if you can think of something that makes you mad while you do this–it’s better than therapy, really…)
I mash/knead for about 8-10 minutes. Hopefully by the end of this process, you’ll have lots of liquid sitting in the bottom of your bowl. At this point, taste the juice in your bowl. If it doesn’t taste salty, like ocean water, add a little more salt.
Place several handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air pockets as possible.
Repeat the packing and mashing until the jar is full and there are no more air bubbles. (Just make sure to leave 2″ of room at the top.)
If there is enough liquid flowing from your cabbage to cover it completely, congrats!
If you don’t have enough brine, make a 2% brine solution to fill up the rest of the jar. (If you don’t completely submerse the cabbage in liquid, it’s susceptible to mold and other gunk).
To Make a 2% Brine:
Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don’t use all of the brine for this recipe, it will keep indefinitely in the fridge.
The finer the salt, the less stirring you must to do to dissolve. I particularly like this sea salt from Redmonds (learn more about them in my Cooking with Salt article), as it dissolves almost immediately.
Cover the exposed cabbage with brine, leaving 1″ of headspace at the top. If you are having troubles with the cabbage floating to the top, you can weigh it down with a glass weight (this is my favorite glass weight), OR wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it’s no big loss.
Affix a lid to the jar (fingertight only), and set aside in a room temperature location for at least one week. (Keep the jars out of direct sunlight.)
Place a small dish or tray under the jar, as they have the tendency to leak a bit and spill over. Also, removing the lid after a day or so to “burp” the jar and release any pent-up gasses is also a smart idea.
Taste and smell your kraut after one week. If it’s tangy enough, move to the refrigerator for storage. If you like a bit more tang, simply allow it to ferment for a bit longer.
A Note About Salt Amounts
I’ve had a few commenters say their sauerkraut either was too salty or not salty enough. This is a part of the learning curve of making homemade sauerkraut, and the more batches you make, the better you’ll get at adjusting the salt levels. However, here are a few tips:
- If in doubt, start with slightly less salt than called for– you can always add more.
- A good way to start training your taste buds to the proper salt levels is to make the brine listed above and taste it. That is what the proper salt levels should taste like.
- Taste-testing is also important as not all salts contain the same level of saltiness.
- After mashing the cabbage and salt for 15+ minutes, taste the brine in the bottom of the bowl. It should taste like ocean water (very salty). If not, add a bit more.
- Getting the proper salt levels is crucial. Too little salt will result in spoiled cabbage, while too much salt will stunt the fermentation process. You’ll get better the more you practice– promise!
Kitchen Notes for Homemade Sauerkraut:
- There are lots of ways to flavor your sauerkraut, such as caraway seeds, juniper berries, dill seeds, or celery seeds. However, I’ve been happy with just the plain version.
- If there is exposed kraut at the top of the jar, it will turn brown, or develop “scum.” If this happens, scrape it off and you’ll be good to go. Even a little mold is OK, as long as it hasn’t contaminated the entire batch. Remember, lacto-fermented foods contain a host of friendly bacteria that keeps them safe. (This is why botulism isn’t a concern with ferments like it is with canning.) However, if at any point your sauerkraut smells rancid or nasty, and beyond the point of that pleasantly sour tang, toss it.
- Although I used a swingtop jar in my photos (because it’s cute), I used a regular mason jar for the fermentation process.
- If you’re wanting a good beginner’s kit of fermenting tools, I recommend Fermentools.com
- Ready to try your hand at other fermented projects? Check out my old-fashioned fermented pickles.
- Still hesitant about making fermented foods? Learn to make sauerkraut with me in my Heritage Cooking Crash Course.
How to Make Sauerkraut
- Category: Fermented Foods
- Cuisine: German
Ingredients
- 1 head green cabbage*
- 1 tablespoon sea salt (I use this one)
- Clean glass jar (I usually use one average head of cabbage per quart-sized mason jar)
- For brine: 1 additional tablespoon of salt and 4 cups water
Instructions
- Wash the cabbage and remove any wilted outer leaves.
- Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around 1/4″ wide). Try to make the strips as uniform as possible, but don’t feel like they have to be perfect.
- Place the strips in a large bowl, and sprinkle the sea salt over the top.
- Allow it to sit for 15 minutes or so, and then start mashing. There isn’t a right or wrong way to do this– just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to start the juices flowing. (It helps if you can think of something that makes you mad while you do this–it’s better than therapy, really…)
- I mash/knead for about 8-10 minutes. Hopefully by the end of this process, you’ll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl.
- Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.
- Repeat the packing and mashing until the jar is full– just make sure to leave about 2″ at the top.
- If you there is enough liquid flowing from your cabbage to cover it completely, congrats!
- If not, make a 2% brine solution to fill up the rest of the jar. (If you don’t completely submerse the cabbage in liquid, it’s susceptible to mold and other gunk).
- To Make a 2% Brine:
- Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don’t use all of the brine for this recipe, it will keep indefinitely in the fridge.
- Cover the exposed cabbage with brine, leaving 1″ of headspace at the top. If you are having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, OR even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it’s no big loss.
- Affix a lid to the jar (fingertight only), and set aside in a room-temperature location, out of direct sunlight, for at least one week.
- You’ll probably want to place a small dish or tray under the jar, as they have the tendency to leak a bit and spill over. Also, removing the lid after a day or so to “burp” the jar and release any pent-up gasses is also a smart idea.
- Taste and smell your kraut after one week. If it’s tangy enough, move to the refrigerator for storage. If you like a bit more tang, simply allow to ferment for a bit longer.
This post is happily sponsored by Fermentools.com, because I love being able to share quality homestead tools with my readers, especially when they make our homestead lives just a little bit easier!
Davi says
You can easily turn your regular salt into extra fine using your coffee grinder, if you have one. I like to make extra fine salt for our popcorn. I can’t wait to try this. I don’t like sauerkraut, but most everyone else I know loves it so I can share. 🙂
Jill Winger says
Great tip, Davi!
Kathy says
Jill is the sauerkraut recipes in a book I could buy? If so what is the name of the recipe book?
Larry truex says
Can you use store bought cabbage all ready choped
Jill Winger says
Possibly– I think you’ll have tastier results with cabbage you chop yourself, tho. It’ll be fresher and have more moisture content.
Aqua says
NO it will have no nutrients left in it and is likely got some form of additive/preservative. How hard is it to cut a cabbage?
Claudia Danyluk says
This recipe looks amazing! I have a garden full of cabbage that needs to be processed or it will go bad. Some heads are almost 10 lbs. I have two questions, what ratio of salt to cabbage weight should I use? (Made kraut last year and didn’t measure…wayyyy too salty!) With so much to process at once, I will be using my large crock and wonder how much salt I should use? Second question, because I am making such a large batch, what do you recommend for processing? I know canning kills alot of the nutrients, so should I pickle instead? Is there a recipe for that? Or just hot water bath it? If I pickle, maybe I should go without the fermentation? Thank you and any help is loved!!!!
Katnenee says
I use canning salt for years..it just as easy never no problem..use crock churn for making Kraut…30 days fermatation. .so easy and delicious
Anne says
What is crock churn?
Letha says
It’s how my parents would make butter and they also fermented cabbage in it
Cindy Renner says
Just filled my two gallon crock, so excited for kraut
john wayne wilson says
your kraut will be ready in 21 days.
Theresa says
I found a great way to work the kraut. My hands aren’t as strong as they used to, so instead of massaging the kraut, I put it in a heavy duty plastic bag and use the rolling pin to extract the juice. It works great, is very quick and not messy at all as long as your bag is strong.
john wayne wilson says
use a 1 gallon crock. shred 2 or 3 heads of cabbage and place in crock. a typical saucer will fit in the crock. put an eight to ten pound weight on saucer. cover with plastic wrap, pierce wrap with ONE small hole . place crock on counter, wait 3 weeks. voila! sauerkraut. no squeezing with hands. gravity does all the work.
Wendy S Campbell says
Love this tip. I had a hard time getting enough juice out of mine.
Teresa says
Thanks Teresa, I am 73 and my wrist are getting a little weak. Your tip is great and I will try it out this year.
Rose Jackson says
Awesome idea since I have arthritis and I really want to try making my own sauerkraut….thank you for this idea Theresa 🙂
Roxanne says
Great idea Davi. One thing I learned the hard way is to use cooking gloves (no talcum) to massage the cabbage; however, you may end up with much yucky bacteria that will ruin all of your hard work. Also, the best sauerkraut I ever had was in Berlin at a restaurant.
Janet W. says
I never toss the core. If you peel the rough edges away you end up with a crunchy piece of cabbage goodness. Mom called it cabbage heart and sprinkled a little salt on it before eating. I loved it as a kid, been doing it ever since.
Julia Duncan says
I’m excited to try the recipe. How do I process the saukraut? I like it crispy, but I don’t have room in the refrigerator. We do have a store Room does it have any windows and is cooler than the house. Can I store my saurkraut in there or should I hot water bath to seal the lids?
Lara R. says
My homemade kraut is the only kraut my dad will eat. I make 25 lbs at a time and I don’t have one of those beautiful crocks, so I use a food-grade 5 gal bucket. Is there anything those buckets aren’t good for?! 🙂
Jill Winger says
5 gallons! How awesome is that?!
Georgio says
Ha awsome
Carolene says
Hi Jill,
I happened upon your website by chance and am glad I did! I was looking for a different way to process cabbage into sauerkraut and I gave your recipe a try. Success! Just checked my first batch this morning after 1 week and it is coming along nicely. I love that I don’t have to can it if I don’t want to and frankly I love the crunch. I made a large batch a couple of years ago in a large crock and fermenting for about I think 6 weeks and after canning it was too soft for my liking. I even bought the tools for fermenting and it made the whole process much less worry about safety. Thank you for your know-how and I will be using this recipe from now on. I love that I can do smaller batches with less worry of failure.
Kellum says
hey there, I was wondering how you store 25lb of sauerkraut? Does it have to be refrigerated or sealed in a water bath? I like making sauerkraut as well, but I haven’t ever made a large quantity.
Barbara says
I process mine in pints and quarts in a water bath canner. It lasts 2 years, depending on how often we crave it! Lol
Julie says
When you heat process sauerkraut you kill off all of the good bacteria that you worked so hard to create. I like to make one small batch at a time, store in the fridge and eat it. Depending on the season and how hot it is, it takes about 6 weeks for kraut to ferment to our tastes.
Leesa Imler says
Then how long does it last in the fridge? I just opened mine after a week. But I did burp it once or twice. It’s not bad at all but if I only eat a small amount everyday I wonder how long the quart lasts in the refrigerator
Janet says
Hi, how do you can yours in a water bath? I’m seeking a way to make it last for the two years!
LC says
I know this is an old comment, but if you’re going to can it there’s no reason to ferment it first, as you’ll kill all the probiotics by heating and pressure canning. There are recipes for canned sauerkraut that are like pickling you can use instead.
Diana Bartels says
My first try. Best ever sauerkraut!! This recipe is a keeper.
Kayla- Prairie Homestead Assistant says
So glad to hear that!
Dan Rawson says
25# !! Is your recipe any different from this one? Any hints on making the best kraut (one head) is appreciated.
Lara says
I use this recipe: http://nchfp.uga.edu/how/can_06/sauerkraut.html
Marion Askildt says
Why do you use a wood spoon to tamp down the cabbage in the jar? Could a metal utensil be used instead?
Cris - Prairie Homestead Team says
Some metal containers (other than stainless steel) may react with the acid in the food and give it a strange flavor or color and could leach into the food. So you need to make sure your metal utensil is stainless steel. That’s why wooden utensils are often suggested instead.
Stephen says
Do you put weight on the kraut and leave cover off??
Lara says
I use this recipe: http://nchfp.uga.edu/how/can_06/sauerkraut.html
Isabella Oliver says
But that recipe link sends to a link that uses heat processing for the Sauerkraut! Is that a mistake or wrong link? Sorry, but I thought you wrote that probiotics are killed by heat processing. I thought it fermented naturally. ?
Shannon says
I have just started making counter top sourkrout. I found that you can add whey to the cabbage instead of a brine and it gives it an amazing flavor. A tsp of honey on top can add a little sweet to the tangy!
Jill Winger says
Yes– I know a lot of people use whey! And the honey idea sounds yummy!
Karen @ On the Banks of Salt Creek says
I’m looking forward to making sauerkraut. We have the seeds to grow our own cabbage this year. So excited.
Dana says
How long can you store this?? Also, will this keep in the pantry or does it need to be kept refrigerated?? Starting my first garden this spring, can’t wait to try all kinds of “firsts” for me.
Jill Winger says
It can be kept in a cool, dark place (i.e. root cellar) for several months. I prefer the fridge, though. It will last for several months at least!
The Crazy Heifer says
Can the kraut be canned after the ferment is complete?
Jen says
You could can it, but from what I’ve been hearing, you’ll end up with similar to grocery kraut, having lost most of the benefits of making it fresh. Many of the beneficial bacteria and enzymes are destroyed during canning.
Jill Winger says
You can, but it will lose all the probiotic benefits.
JULIE HART says
So we can’t warm it up at all or it loses all it’s healthy benefits?? Eat it cold or room temperature then??
Jill Winger says
Gentle warming is fine, but cooking it will remove a lot of the beneficial bacteria. Not the end of the world, just not as probiotic.
mark ohler says
I can mine every time I make it n it’s nothing like u buy at store it’s awesome !!!!#
James Mustian says
I agree. I can mine and it’s nothing like store bought. As far as I can tell, you lose nothing by canning. Minerals and things don’t just disappear thru a sealed jar. Just my thoughts
TERRY DUKE says
i do a lot of canning [mason jar]but that entails cooking your recipe’s in the jar,re wild meat /fish -soups stews etc.but how would you can sauerkraut.how would it seal/ i have worked 50yrs .cooking for a living.my first try at sauerkraut.
Joy says
Canning (heat) destroys the good bacteria which is the whole purpose of making your own. The health benefits from the bacteria far out way the need to can. You might as well buy it from the store because there product is canned as well.
Janice Forkins says
I freeze it in quart bags.
Melinda says
My batch was to salty. Then went soggy. What happened ?
Rod says
I use the 4 oz jelly jars on top of the cabbage in large mouth jars to keep the cabbage submerged. It fits perfectly. I fill the 4 oz jars with brine.
Jennifer S. says
This looks so easy. One of these days I’m going to try making sauerkraut, and when I do I’ll follow these instructions. Thank you for sharing.
Jill Winger says
You can do it Jennifer. 🙂
Lori from LL Farm says
This brings back memories of my childhood…my Dad would make sauerkraut in a huge crock and store it in the cellar part of our basement while it ‘did its thing’. I would sneak the weight off the top and eat that salty deliciousness 😉
Lori
Jill Winger says
LOL– love it! 🙂
Danielle says
Nice and detailed recipe, thanks! What ferment did you use ?
Thanks!
diane @smartmoneysimplelife says
This is something I’ve wanted to try for a very long time. I love sauerkraut but the stuff in the shops is very ordinary. Years ago we had a ‘supplier’: a lovely Eastern European lady who made it herself. It was amazing!
Now, I’d better go get some cabbage seeds started… Luckily, February is planting time where I am.
Pinned for future reference!
Jill Winger says
Yes– I can’t wait to make it with homegrown cabbage this year!
Steffanie Mormino says
Thanks for sharing! I have not been packing my cabbage tight enough in the jars. This was helpful. I too put off fermenting way too long! It’s silly how something so simple can be so intimidating at first.
Jill Winger says
I hear ya Steffanie! 😉
Leesa says
If I could do it you can do it! I think it is a simple awesome recipe.
Dana says
I have started reading your blog a month ago and so far I have made butter, apple cider vinegar and sauerkraut (this one a week before you posted the recipe here!) even though I am a city dweller with a 9-5 job and a little kid. I got the mesophilic and termophilic cultures delivered today from Amazon and my goal this weekend is to make mozzarella. I have a back yard garden and long for chickens but the HOA won’t allow that. I keep dreaming of owning a farm, one day….anyways, you are an inspiration! Though I read tons of homesteading and financial independence blogs, this is the first time I leave a comment……mostly because of the ‘kraut!! Mine is a week old tomorrow.
Jill Winger says
Way to go Dana– you are a rockstar!
Marina says
Thank you for the recipe! I am going to the store for cabbage and will be attempting this today:)
How do you eat/serve kraut? Do you season it, add vegetables to it or eat it straight out of the jar?When my MIL shares her kraut with us, I like to add diced sweet onions and season it with my favorite oil, such as olive or non GMO sunflower oil. Any other serving suggestions?
Aleta says
My grandma fed us sauerkraut when we were kids and she would serve it as a side with a nice sausage and fried potatoes. I particularly LOVE it as a topping on a bratwurst in a bun with tons of onions! 🙂
Jill Winger says
Oh YUM!
Sean says
Can I use Himalayan salt ?
Jill Winger says
Sure
MacKenzie @ Humble House says
Himalayan Pink Salt is a great choice for fermenting as are other mineral-rich dry salts like Real Salt brand sea salt. This is because they are unstripped of naturally occurring minerals which can enhance the flavor of your fermented foods, plus they have no additives that can negatively impact your recipe. Standard table salts are not a good choice because they contain additives like anti-caking agents that can inhibit fermentation.
Jill Winger says
We just like to eat it straight–although I added some to a roasted potato dish the other day and it was awesome!
Deb Jackson says
Its real good with pork chops. Just cook the chops and put the kraut in the pan with it for a few min. I usually use the meat/kraut juice to spoon onto mashed or baked potatoes.
Connie Peck says
I do this with pork as well. Seems kraut and pork go together. I put a pork roast in a large baking dish leaving enough room on the sides to add the kraut to the broth. I then put it back in the oven while it’s cooling down. This heats it up. I only buy Bavarian style with caraway seeds. I will try this recipe soon and put my own caraway seeds in them. I LOVE sourkraut!!
Bear says
Traditional flavorings to add to kraut include sauteed onions, caraway or dill seed. I personally like to saute bacon and onion, top it with a drained portion of sauerkraut and about a half teaspoon of caraway seeds, breaking the pan glaze and mixing it together. If the kraut is a bit sharp or I have a sweet tooth, add a touch of honey a minute or two before serving. Thin sliced cooking apples or pears, sauteed (With or without onion) is good too and was common in my French/German mother’s kitchen, although I cannot speak as to how traditional this is.
Ben says
That was a really good sauerkraut tutorial, best one I’ve seen. Clear, straightforward, detailed, and you explained why steps are done rather than just saying to do them. Hope to see more.
Jill Winger says
Thanks Ben! 🙂
Leigh says
I have been wanting to try this for a long time. I guess there is no time like the present! I have been fermenting feed for my flocks (40 chickens, 20 ducks) for the past couple of winters and they love it! I also sprout BOSS for them (they obviously eat better than I do . . . ).
My question for the saurkraut – is it okay to add Braggs raw apple cider vinegar to the mix during the process?
Peter Ross says
Yeah I wanna know too, and is vinegar of any type good or bad for the probiotic flora?
Wandering in the Wonderful says
We made about 30 quarts of kraut in the fall. I love good sauerkraut!
Jill Winger says
Wow– how awesome!
Margaret Dunson says
My grandmother used to make saurkraut in a big urn.Several of them at a time. There was nothing better than that.I love kraut on my hot dogs.Also add a bit to my home made vegetable soup to give it a tang.
Beth H says
My mom’s recipe is so much simpler. Here is verbatim from the cookbook she wrote:
“Pack jars with shredded or chopped cabbage. Mix 1 gallon cold water, 1 cup salt and 1 cup vinegar. Pour over cabbage; tighten lids. I have found that zinc lids used with rubber rings are better for this method of making sauerkraut than the usual two-piece lids. Kraut will be ready to eat in 10-14 days.”
She told me that she would leave the lids a little loose and set the jars on a cookie sheet until the juices stopped seeping out, then fully tighten the lids.
Bonnie Wilson says
I’ve heard though that the vinegar will kill the healthy bacteria that you want for your healthy gut…is this not true? I heard that you should make it without vinegar such as your recipe above at top & that way you get all the good bacteria your going for or at least I am having severe bowel issues-just sent my friend to store for a cabbage & I got a ferment kit last yr but wasn’t sure how to use it but now that I see you pics I can do it I’m certain! Thanks a million. One question-it’s not like Kimchi is it? God that stuff so beloved just gags me even just smelling it. But I tried any who! Thanks!
Peter Ross says
yeah I know i’m repeating myself but here goes again is vinegar of any type good or bad for the probiotic flora in zee sauerkraut?
Aaron F says
Some vinegar will help the helpful bacteria grow and will help repress the bacteria that you don’t want to grow. I don’t like to do it, only because it definitely does taste different than kraut that is allowed to make its own acid.
Jimpa says
If you use vinegar use apple cider vinegar with the mother. The probiotic in the mother is an added bonus.
Rachael Tryon says
I have been making sauerkraut for many years in a crock and then canning it when ready. this sounds easier but I assume from the recipe you don’t can yours you keep in the refrigerator. I don’t have much refrigerator space and I don’t have a good root cellar. just a basement room that I used as a pantry and to store potatoes and squash. just wondering if I could use your method and still can?
Kimberly @ KimRidge Farm says
Yes you can. This is the method I use. Except, I use canning salt and shred in a little bit of carrots to make it prettier and to add a tad of sweetness.
I can my sauerkraut for Reuben sandwiches. I have some in the larder right now. I can my pints for about 30 min at the pressure of 10.
Jill Winger says
You probably can, but canning it makes the kraut lose all the probiotic benefit.
Kimberly @ KimRidge Farm says
Although the sauerkraut is much tastier, crunchier, and more beneficial when consumed raw, canning is still an excellent alternative. Even after canning, you still preserve other very beneficial qualities of sauerkraut, such as the abundance of vitamin C, and other nutritional values.
The lactobacilli species that are referred as the probiotic bacteria are ubiquitous in other foods we eat. They are present on the surface of every raw vegetable you eat, in your milk (raw or pasteurized), live yogurt, and many more foods. It’s everywhere.
Lynn says
Are you honestly kidding me, Kimberly?! Heat is notoriously known for destroying Vitamin C!! And you said you’re canning for 30 minutes!!! You’ve completely obliterated all the vitamins and probiotics in your jars! Sauerkraut can keep up to a year in the fridge, so why anyone would ever need to can it, is utterly and completely ridiculous!!!!
Kimberly says
Dear Lyn,
Sauerkraut is a source of a variety of nutrients including dietary fiber, vitamin C, vitamin K, vitamin B6, folate, iron, potassium, copper and manganese. Thermal processing of foods is only one of many ways of food preservation. It is well known that vitamin C is destroyed partially by heat. According to NIH, it is also destroyed by prolonged storage (https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/) and other factors. Heat processing, however, does not “completely obliterate” all of the vitamins and probiotics. And there are so many dishes that can be prepared with sauerkraut rather than just eating it raw. Variety is the key, Lyn.
Kimberly says
Dear Lynn,
Sauerkraut is a source of a variety of nutrients including dietary fiber, vitamin C, vitamin K, vitamin B6, folate, iron, potassium, copper and manganese. Thermal processing of foods is only one of many ways of food preservation. It is well known that vitamin C is destroyed partially by heat. According to NIH, it is also destroyed by prolonged storage (https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/) and other factors. Heat processing, however, does not “completely obliterate” all of the vitamins and probiotics. And there are so many dishes that can be prepared with sauerkraut rather than just eating it raw. Variety is the key, Lynn.
Stephanie says
I’m curious if kosher salt would work for this? That is all I have on hand right now
Kimberly @ KimRidge Farm says
Yes kosher salt will work too. I’ve been making sauerkraut all my life non-stop. I always have it in my house. It never fails and always super crunchy. Mine is usually ready in four days.
Stephanie says
Awesome! I love sauerkraut but have never had made it. I’m going to grow lots of cabbage this year for sauerkraut! Thanks!
Lynn says
Four days is not nearly enough time for the full set of beneficial bacterias to develop. It’s needs 21 days minimum. Then again, you’re the foolish lady who cans her kraut, even though it lasts for a year in the fridge! Ridiculous.
Kimberly says
Dear Lynn,
Lactofermentation bacteria Lactobacillus and Bifidobacterium spp. are already present on the surface of the vegetables. When you treat your raw vegetables with salt, you eliminate other bacteria and microorganisms that may be harmful for your health. The goal of lactic acid fermentation is to allow the beneficial bacterial species proliferate as quickly as possible and out-compete other bacteria and microorganisms in the system limited carrying capacity. If your food stays unrefrigerated on the counter for “21 days minimum” as you mentioned, and if the Lactobacillus and Bifidobacterium species are not given a full opportunity to survive and proliferate in the first few days, the harmful bacteria take over and your food rots. You may be eating something very dangerous, Lynn.
Lynn says
Kimberly, you really don’t know what you’re talking about at all. Many people ferment their krauts at room temperature for a heck of a lot longer that 21 days and they haven’t got an ounce of rot in their jars! I happen to use a wine cooler….but not because I’m afraid of rot….certainly not…but because I want to maintain ideal temps for the best tasting kraut. I can’t achieve 66 F any other way. My wine cooler takes all the worry and stress out of fermentation. Love that thing.
Wow…you have so much to learn.
The good bacterias and salt prevent any of the bad from taking over….that is the whole point of fermenting! I use airlocks so my jars are airtight. Harmful bacterias need oxygen to thrive. There is nothing whatsoever that is dangerous in my jars. You can only imagine how amazing tasting my sauerkrauts are.
I’m not even gonna defend my methods or dignify anymore of your silly responses because frankly, to argue with an idiot, only proves there are two.
Kimberly says
I don’t understand why this website does not moderate Internet abusers and cyberharassment…
Donald says
Hey Kimberly,
Don’t worry about morons on the Internet. We like your kraut. And we’ll always be getting it from you.
Cheer up girl!
Kimberly says
Thanks Donald!
Lynn says
Kimberly,
Just because some people disagree with your bad advice about how to properly make sauerkraut, doesn’t make them an “internet abuser”. I just think you mislead people about the supposed “dangers” of fermenting kraut longer than 4 days and it’s ridiculous. Can’t believe any educated person would believe the bunk you preach. People have been making sauerkraut for centuries and fermenting it a heck of a lot longer than 4 days. It’s absurd to tell people there are dangerous things in their jars. Bad bacteria needs oxygen to survive and grow. I use airlocks and when I remove my locks anywhere from 5 weeks to 8 months later, I don’t even have a stitch of mold or yeast…let alone a bad odor. My kraut is incredible tasting. So I’m sorry Kimberly but your method is to accumulate details….none of which you truly understand.
Lynn says
And as for you Donald Duck,
I think the real moron is someone backing bad information and defending ridiculous notions that it is dangerous to ferment longer than 4 days.
Laurie says
Lyn-this isn’t Facebook! Is it necessary to be quite so nasty with your comments?
Lynn says
Laurie, I think you need to butt out and go make some kraut. I’m not even sure why you felt the need to make a comment, unless it pertained to sauerkraut. I don’t use Facebook. I give what I get. Certain people should not be telling others that it is dangerous to ferment veggies longer than 3 days, as though it were fact. I have no patience or tolerance for ridiculous nonsense that has no truth whatsoever. You can safely ferment your veggies for many days and even months if proper techniques are used.
Wendy says
Home made canned sauerkraut is so way better than store bought! May loose as they say some of the probiotics but not all. Also I agree with other comment the vitamins and minerals don’t escape out of the jar. You water bath only 15 min. Per pint (following Ball blue book instructions) and then you can put up 25 or 30 on your shelf to grab as needed. I’m one of those people who think what if something ever happens to power grid. If you put in refrigerator and something happens to your power and you don’t have a generator to run you fridge it will spoil, while the canned on the shelf will be fine. Just a different way to look at putting up food.
Kristi says
Jill I’ve been making my own sauerkraut and I plant a several heads every year including this year. I use canning salt, caraway seeds and mustard seeds in my kraut. I ferment mine in 2 quart mason jars on my counter in a dark area of my cupboard for 1 month and after 1 month is up I refrigerate my jars which will last 3-4 months in the fridge. Nothing tastes better than homemade kraut, diced onions, diced homegrown potatoes fried in a cast iron skillet and served with homemade sausage.
Melissa says
When do you add the seeds at the beginning of the fermentation or at the end?
Kimberly @ KimRidge Farm says
I enjoyed reading about your sauerkraut, Jill. Thank you.
I grew up watching my mom and dad making sauerkraut together. It was our family activity in the kitchen. And I’ve been making sauerkraut all my life. I never ever had a failure. It is a simple and fool-proof recipe.
I always make sure that my cabbage is very clean. If there are black spots, I remove them. Black spots on cabbage are caused by fungus, which will compete with the lactobacilli. Mine is usually ready in four days.
A nice trick to submerge your kraut is to place a sealed Ziploc bag full of water on top. You can fit it through any lid and it spreads out over the surface of your cabbage and keeps it under the juices.
I also shred or julienne about 4 medium carrots per head of cabbage. I don’t know if it changes the taste much, but it sure looks pretty.
Thank you for the post.
Jill Winger says
Great tips Kim– thanks!
Bonnie Wilson says
But will the brine affect the plastic bag at all or cause it to deteriorate in any way like tomato sauce does to aluminum foil? Don’t know much about reactions with plastic but this seems like an easy way to keep the cabbage covered I was just wondering if anyone knew the answer to this question about the bag & the brine reacting. Thanks!
Melanie says
I have used a plastic bag filled with water as my mother always did it that way and it works great!
Norma says
i love the water in the bag trick, thank you.
Lynn says
Sorry Kimberly, but you really give a lot of TERRIBLE advice on this page.
Plastic bags….are you kidding me?!!!! ?
I can only imagine the disgusting toxic chemicals being leached into your krauts from those bags…plus the salt would break down the plastic even more!!!
Wow…you have much to learn.
4 days is absurd and not nearly enough time for all the stages of friendly bacterias to develop.
21 days is the proper amount of time.
Then again, you can your sauerkraut, even though it can last up to a year in the fridge so the development and preservation of probiotics, obviously isn’t important to you.
Canning sauerkraut is a ridiculous and counterproductive practice, for the ignorant.
Frankly, I don’t know why you even waste your time making kraut…when you’re basicslly creating the same trash they sell in the stores on a shelf!
Kimberly says
Dear Lynn,
I am sure you know from your chemistry classes that that plastic is not water soluble. Being made from oil, plastics are oil-soluble. Unfortunately, salt does not break down plastics. That is why, we see so much plastic garbage on the oceanic beaches. I wish it was that simple. If you are still concerned about plastics dissolving in your water, you need to replace all of your PVC plumbing. Just a friendly suggestion. Along with that, plastic carpeting, shoes, counter surfaces, polyester, nylon, and acrylic clothing should be replaced with natural materials. Oh, and don’t forget the toothbrush. And don’t drive your car. Remember that new car smell? You are inhaling the toxic fumes and holding that plastic steering wheel.
And you are worried about a ziplock bag.
If you are so concerned about plastics being dissolved and integrated into your body, you should avoid physical contact with plastic. Being oil-soluble, plastic dissolved by the oils that are present on our skin (naturally secreted and applied in the form of lotions). Plastics further penetrate via our cellular bilipid membranes into the cells and advancing into the interstitium. Have you noticed that computer keyboards become shiny with time and computer mouse becomes rough in some spots. That’s because your oils dissolve the plastic and your fingertips absorb them. So you need to stop using your keyboard as well. You will benefit from it, Lynn.
Lynn says
Kimberly,
Who would even take the time to write such a lengthy and silly reply! Someone with no life. Frankly, your method is to accumulate details…none of which you really understand.
Your facts are all mixed up. Salt does in fact leach toxic chemicals into the oceans, from plastic bags. So no, I don’t want plastic bags in my salt-ladened sauerkraut. Thank you. Not gonna take that risk.
I don’t use a keyboard actually….but thank you for your concern. I use Siri on my iPad and it types while I speak.
Furthermore, I have ridden mostly all plastics from my home… within reason. Just because we are forced to come in contact with plastics and can’t rid it completely from our lives, doesn’t mean I want to insert it into my kraut.
Kimberly, put out the few bucks and get yourself some glass weights and kindly stop advising others to infest their krauts with plastic toxins.
Sarah says
Hi Kimberly,
I see what you mean. This person is ignorant. Don’t worry about her. It may be some bully teenager sending messages from mom’s computer.
By the way, come for dinner tomorrow. I am making pork ribs from the pig Harry butchered last week. Bring some of your sauerkraut too.
Kimberly says
Thanks Sarah, we’ll come tomorrow. I’ll bring some sauerkraut.
When is Rachel leaving? Should she wait for a better weather?
I’ll call you. (We are using other person’s website.)
Kimberly says
In response to Lynn:
As far as the time frame for Lactobacilli to “develop” – no, they are already naturally inoculated on the surfaces of the vegetables. I am not sure what you mean “develop,” but Lactobacilli are already in the proliferative stage and the continue thriving. As I mentioned in my previous response, 21 days provide enough time for the harmful bacteria to outcompete Lactobacilli in the limited carrying capacity and your food will rot.
And with regard to canning, as I already responded to you above, canning provides variety and delivers other valuable nutrients besides vitamin C.
Lynn says
Wow Kimberly…your replies are just getting more and more ridiculous. I have fermented some of my krauts for up to 8 solid months, and not only was there absolutely NO rot, slime or mold…but the cabbage was still crunchy!
And yes Kimberly, it does take 21 days minimum for the sauerkraut to fully ferment unless you’re fermenting at 95 F!! In which case you would very likely have slime, yeast and molds to go with your kraut. I use a wine cooler and keep a steady temperature of 66 F so it takes time to get that wonderful developed flavor I so love.
I really could care less about your defences and excuses. Canning sauerkraut is absurd and it destroys too much of the goodness inside the jars. It can last up to a year in the fridge so why would anyone need to can it. Ridiculous.
Then again, I’m not all that shocked that someone who suggests putting toxic plastic bags in kraut, also cans their ferments. Makes perfect and total sense in your case.
Lynn says
I will also lastly add…
When I fermented kraut for 8 months, it was before I had bought my wine cooler so my jars were at room temperature in my pantry cupboard. Needless to say, I used airlocks of course. It was likely the best sauerkraut I have ever made…bar none! Just absolutely unbelievably delicious and still had some crunch too. So, your silly and uninformed opinions about krauts rotting if left at room temperatures for 21 days or longer, are completely and utterly WRONG.
Sarah says
Hi Kimberly,
Look, she’s been fermenting for 8 months! Whoop-de-doo! Did she even see that your original comment was in 2015?
We learned how to make sauerkraut from our mothers in the 70’s.
Can you bring an extra quart? Rachel is going to Ohio. I’ll send it with her.
Bis bald.
Lynn says
Hilarious Kimberly, that you were so upset that I disagreed with your terrible and misleading advice, that you had to ask your little friends, Donald Duck and Sarah Stupid, to come here and defend you. Hahaha! Proceeding to have conversations about visiting each on a page about sauerkraut! Wow, it takes all kinds.
Lynn says
Sarah, it’s painfully obvious that you are about as intelligent as your redneck friend, Kimberly. I mean who comes on a sauerkraut page and talks about visiting each other! Make a phone call and stop acting like a couple of little grade school girls. I could get a bunch of my friends on here too, but that would mean I would be as ridiculous as the two of you are. I have sauerkraut to make and I don’t have time for your unintelligent posts. Get a life. Seriously.
Lynn says
Ziplock bags leach chemicals into your kraut. Very bad advice to suggest using them to weigh down kraut. If you’re serious about making sauerkraut over the long-term, get yourself some lead-free glass weights. Amazon sells them. You will love them and won’t have to worry about plastic leaching harmful chemicals into your food.
Lynn says
Who said I had only been fermenting 8 months? Lol. I said I fermented a single jar for 8 months and it turned out amazing….so your silly notions about it being dangerous to ferment longer than 4 days are just simply wrong, Kimberly. Sorry that you cannot deal with the fact that you’re wrong. I’ve been fermenting for 40 solid years and learned from the best of the best. I find it incredible that you’ve been fermenting since the 70’s and you don’t even know basic common sense stuff.
Lynn says
Sarah and Kimberly,
Both of you could seriously use an education about the fermentation process. You best read this quote from an article, written by an extremely reliable and educated source…not a couple of dumb rednecks stroking each other’s egos on a sauerkraut page! Lol. Read and try to absorb some facts rather than fiction…
“ STAGE ONE: LEUCONOSTOC MESENTEROIDES, DAYS 0-3
The bubble-blowing, flavor team goes to work first. The L. mesenteroides bacteria of this stage wilt in the heat and refuse to work at temperatures much above 72° F (22° C). Hence, the need to get creative if you are fermenting in hot weather. The job of the L. mesenteroides bacteria is to produce carbon dioxide that replaces the oxygen in your jar, making it anaerobic and producing the bubbles you see rising to the surface. Just what we want “
continued in next post…
Lynn says
“ STAGE TWO: LACTOBACILLUS PLANTARUM & LACTOBACILLUS CUCUMERIS, DAYS 3-16
The sugar-busting team, Lactobacillus plantarum & Lactobacillus cucumeris, work during this two-week period, eating the sugars in the cabbage and vegetables and making lactic acid. Lactic acid gives sauerkraut its characteristic tang and acts as a preservative.
STAGE THREE: LACTOBACILLUS BREVIS & LACTOBACILLUS PENTOACETICUS, DAYS 16-20
The finishing team, Lactobacillus brevis & Lactobacillus pentoaceticus, do their work during last few days of fermentation, rounding out the flavors and dropping the pH of your sauerkraut to a safe level (below 4.0) “
So as I said Kimberly, your silly and uneducated babblings about it being “dangerous” to ferment for longer than 4 days is nothing short of bloody well ridiculous.
SARA says
OK! WHOSE BLOG IS THIS ANYWAY! IF YOU DO NOT LIKE WHAT YOU READ GO TO ANOTHER SITE!!! I HATE TO SEE THIS GOING ON! LYN YOUR CONTRARINESS IS SO IRRITATING! PLEAE ONE OF YOU GET OFF THIS WEBSITE, THEN I WILL DECIDE IF I WANT TO CONTINUE READING IT!!!
Lynn says
Sara, why you even bothered to comment is beyond me. Next time, try minding your own business. You’re not a referee here and nobody asked for your 2 cents. Obviously your only purpose is simply to rock the boat. It’s better to remain silent and thought a fool Sara, than to open your mouth and remove all doubt. Get a life and move on.
Garth Wunsch says
You CANNOT have sauerkraut in 4 days!
Jeff Hughey says
I will be making kraut using an airlock. How do you know when it is finished? Do you store it in the same container you made it in?
Thanks for the recipe.
Jill Winger says
It’s finished when it reaches the amount of sourness/flavor you like. And yes, you can store it in the same container.
Christi says
I know this is probably a silly question, but can I mix green and purple cabbage together for my sauerkraut? I think it would be so pretty.
Jill Winger says
I don’t see why not!
MLK says
Purple cabbage takes a lot longer to ferment. Might be an issue. I would research it first. Probably have since this thread is 2 years old.:)
Also from the comments here there is confusion as to preparing for TASTE and for Probiotics. Canning will kill the probiotics. If you are just going for taste then canning is fine.
Ann Rosenberg says
I am so confused all I want to do is make kraut in canning quart jars, have the probiotics (no canning) and be able to put them on a shelf with all my other canned stuff is this possible- thank you
Katia says
No, sorry, unless your pantry shelf is cold. If you want to keep probiotics you have to store in cool/cold place. Will keep fermenting but at a much slower pace.
Matt says
I put mine in mason jars and put it in the freezer.
Lynn says
Well sorry Katia but you’re wrong.
Ann, I know people who never refrigerate their kraut. As long as you have an airlock and you don’t remove it, you can keep the kraut in the cupboard for as long as you want….but it will continue to ferment of course. It may get a little soft but mine has remained crunchy even after 8 months of shelf life. Of course when you open your jar to eat it, pop it into the fridge where it can easily last 6 to 12 months. You’ll know by the smell and look of it, when it goes bad.
AlanC says
I have mixed colored cabbage, as well as cabbage and red kale, red onion and many other variations. The purple vegetables look great for a week or two and then turn to a red-brown that my guests associate with spoiled. The ferment was fine but it doesn’t look good. The red veggies (including red radish) work better with vinegar brines and not ferments (I know, no probiotics but still tasty).
Beth W says
I always thought I had to have a good crock in order to make sauerkraut! We have tons of mason jars for canning, so seeing this has made me a happy camper- thanks!
Jill Winger says
You bet!
Jordan says
Should I scrape off the scum that forms as it happens or wait till the week is up? Also should I wash it when it is finished?
Jill Winger says
You can wait until the end of the week– and no, definitely don’t wash the finished kraut.
Melanie says
If you use a bag filled with water placed on top of the kraut you won’t get any scum forming.
Lynn says
Never use plastic bags…are you kidding me?! You don’t want toxic plastic chemicals leaching into your kraut!!!
Furthermore, some folks with high blood pressure do need to rinse their kraut before eating. Granted, it will wash away some of the probiotics but not all of them. ?
Lynn says
The question mark was a mistake. It will wash some of the probiotics away…but not all of them.
Cindy S says
We love sauerkraut, so I thought I would give this a go. Bought the starter kit from Fermentools, followed the directions, left the sauerkraut in the wine cellar for several weeks while we went away on vacation. We checked on it over the weekend, and took our spoon along. Man, that is some GOOD stuff!!! Thanks so much, Jill, for super easy-to-follow directions!!
Jill Winger says
YAY! So happy to hear that. And isn’t Fermentools awesome?! 😉
Helen Howdle says
Does freezing the sauerkraut Kill the probiotics? How long can the jars be kept safely in a cold room as opposed to a fridge?
Jill Winger says
You should be able to freeze it. In the old days, folks would keep their kraut in cold room storage for many months.
Anne says
Thanks everyone for the inspiring words and comments! I have fresh garden cabbage and my husband and I are going to make some today!! We are first timers and love Kraut with our favorite hand made, nitrate free ,sausage, from the Sausage Co in Mt Angel, OR!!
Jill Winger says
YUM! Enjoy!
Em says
Thanks to this recipe, I’ve just made my first ever batch of sauerkraut. I love eating it but had never tried making it before. My first two (fairly small) jars are tucked away under the coffee table, fermenting away happily (hopefully). I had nothing to weigh the cabbage down with so I think some will float to the top and be lost but it’s a start. Looking forward to “burping” it tomorrow evening!
Susie Jackson says
My Mother and Daddy used to make sour kraut every year. Daddy would take a piece of plywood and put it in the back of his truck. He would clean it good and bleach it. After rinsing it good he would take a machete and chop the cabbage until it was “just right”. Mother would then pack the cabbage into quart jars, add salt and water. Daddy would tighten the lids just a little and take the jars to the basement. He would go tighten the lids periodically. They made the best kraut. Unfortunately by the time I realized I wanted to make kraut they both had passed away and I didn’t get the salt to water recipe. They also didn’t throw away the stalks. Daddy would put it in a jar with the chopped cabbage. It would fermit and be wonderful. My sister and I would fight over it!!!! If someone knows the amount of salt and water to put in each jar let me know. They didn’t weigh down the cabbage under the liquid.
Jill Winger says
So neat Susie! Thanks for sharing!
Rosa says
It is soft when is done with fermentation.?
Jill Winger says
You’ll know it’s ready to transfer to cold storage when it smells sour and tangy like kraut should. it does soften some, too.
Diane says
I have a batch of kraut brewing now for almost two months in a 8 gal. crock. I tend to it daily and I am finding about the top two inches is soft and mushy. Is it still good to eat? should I be putting it into jars now and sealing it?
Jill Winger says
I personally would scrape off the top layer and feed to chickens, but if it’s not moldy or gross-smelling, that’s up to you. You can transfer it to cold storage anytime now– if you are happy with the level of sourness.
Pattyann says
I just made my very first batch of sauerkraut! It’ll be two weeks tomorrow and it’s still fermenting away!! I opened it to “burp” it the second day….and I’ve been checking it periodically to make sure the cabbage is still under the brine. Is it ok to keep opening it to check every few days? Or will that ruin the batch? About how long do you let it ferment? I’ve read other comments who say it was done after only 4 days?!!!
Jill Winger says
Awesome! It’s ok to open it periodically. I usually let mine ferment 5-10 days– just keep smelling it until you like it. Then transfer to cold storage.
Cheryl says
I’m making sauerkraut for the second time. Yummy! One problem I’m having, though, is that the cabbage spits out almost ALL of the liquid before the sauerkraut is done. I know this is “normal,” but is there a way to stop it from losing so much liquid—maybe not pack it as tight or use a coffee filter instead of a lid? My end product is really dry. Thanks!
PS: I couldn’t rate the recipe…the stars aren’t responding to my touch. But I give it 5 stars. Lots of helpful info in the recipe instructions.
Jill Winger says
So glad you’re liking the recipe! I would suggest maybe not filling your jars so full? 🙂
Kathi says
I have also had the same problem as Cheryl with my delicious brine draining out leaving dry sauerkraut. I tried adding additional brine but it just didn’t taste the same! I would like to add a clove of garlic and a little dill this time. Do I include it at the beginning or wait until I put the kraut in the refrigerator ?
Bill Robinson says
Jill, I didn’t see a reply to this question. I have the same problem with a lack of liquid. After the 1st day am I to tightly seal the jars? Should I add more brine? Do I just let this cabbage sit for a month like one of the other posters had suggested? This is my 1st time and I want to get it right. Can you or anyone give me a clear answer to what to do if the juice is gone at the end of the 1st week, please?
Jill Winger says
If the juice is gone after a while, just remove any discolored food from the top layer, and add fresh brine. The rest of the ferment should be fine. I only leave my kraut out for a week initially– but I do know some others go longer.
Lynn says
If you have an airlock….do not worry if your brine disappears. It hasn’t really gone anywhere…it just absorbs back into the cabbage…which basically is influenced by temperature.
Cooler temps tend to make the brine disappear back into the cabbage….but after a week, there should be plenty of good bacteria and an air tight environment, so that even without the brine covering the top….all will be well….but only if you have an airlock. Just leave the airlock in place and don’t take it off under any circumstances. When it’s time to eat your kraut, if you have a couple brown pieces on top, just remove them or mix them into the jar.
Brown pieces aren’t really bad to eat…brown just means the cabbage experienced a bit of oxidation and those pieces won’t have as much, or any, vitamin C in them. No big deal.
If you want the full set of friendly bacteria in your kraut, leave the jars for a full 21 days. Otherwise, if flavor is what you care about most, call them done wherever you want. You’ll still have some probiotics…maybe just not the full range if you stop fermentation sooner than 21 days. To each their own. ?
Debbie Officer says
I scrolled through all the questions and comments but didn’t see this one. Do you use 1 1/2 T of salt for each head of cabbage or continue to double it (or more) when making bigger batches (I’m supposing). I just made a batch from your recipe and it seems the most logical than any others I’ve used in the past. Mine have been overly salty from previous recipes.
Jill Winger says
Yes– use approximately 1 tablespoon per head of cabbage (12 cups of shredded cabbage). I just edited the recipe from 1.5 T to 1 T. to give people a bit more wiggle room so they wouldn’t end up with a too-salty result.
Kehaulani Zdvoracek says
I use a tablespoon of salt for every 3 pounds of cabbage, that beaks down to 1 teaspoon of salt for every 1 pound of cabbage, so if I have a 1\2 pound that would be 1\2 teaspoon and if a 1\4 pound a 1\4 teaspoon etc. etc. this has always given me good results as all cabbages do not weigh the same and what a middle sized cabbage to one person may be a small or larger cabbage to another. Hope this helps.
Lynn says
Actually, the rule of thumb is…3 tablespoons of salt for every 5 pounds of cabbage. And it’s a good idea to weigh your cabbage and be precise…because too much salt can slow or even prevent fermentation….and too little will pave the way for bad bacteria to develop. You want to get this right. A small kitchen scale is $5 at Walmart. I place my big bowl on the scale and set it to zero…then add my cabbage.
Also, try to use a great salt…like pink Himalayan sea salt….loaded with minerals. Many white sea salts are not what they are cracked up to be. In fact, the whiter the sea salt, the more refined it is and the more void of healthy minerals.
Toni says
What did I do wrong? My sauerkraut was toooo salty. All I can taste is salt? I used 1.5 T of Salt to one head of cabbage and it fit in a quart mason jar. It’s so salty we aren’t going to be able to eat it.
Jill Winger says
I would suggest tasting the brine before you add it to the cabbage– it should taste like sea water before you start the process.
Daryl says
Don’t throw it out. Just rinse it in a collander under the tap and cook it with weiners, sausage or any pork product and it will taste great.
Yunus Khimani says
My wife suffers from brain cancer and I am told that sauerkraut is very good for her (Dr. Johanna Budwig Protocol). I tried making sauerkraut yesterday. Was a realy small cabbage. I grated the cabbage and added 1 tp of rock salt. Covered the jar with cloth (to allow breathing and avoid dust). Checked it today. But I don’t see any liquid at all. Have added some water. Have I done it wrong?
Jill Winger says
You need to really, really knead/crush the cabbage before you pack it into the jar– and if it isn’t covered in it’s own brine when you’re done, you’ll need to make the brine listed above and pour it into the jar.
Nils Mathisen says
We have just made sauerkraut in a large crock and we are about to transfer it into jars. I know I have to sterilise the jars but am I meant to vacuum pack them I.e. Heat them like you do with jam to create a vacuum seal?
Jill Winger says
Are you referring to canning the jars with a hot water bath, or ??
Charlie says
Everyone has their own taste buds and opinions…….BUT…….Best rule of thumb is to always ferment 20 days……always……always. You can go 28 days if you want…but 20 days is your minimum. You won’t be sorry. Charlie
Lynn says
I couldn’t agree more, Charlie. ?
Most people are making sauerkraut because they want the benefit of the probiotics…but if they’re stopping fermentation before 21 days, the full set of bacteria won’t have time to develop.
Plus, sauerkraut is like fine wine. The longer it sits, the better it tastes. Charlie is exactly right. Best advice I’ve seen yet on this page.
Deb Jackson says
I used my mortar and pestle to grind my sea salt finer. I also found the perfect way to pound the cabbage. I put it a handful at a time in a gallon size ziplock bag. Leave it open or it’ll pop. I used my rolling pin. Hold it like you normally would and bring it down forcefully on the cabbage. When you’re happy with how it looks just roll it a few times. Put it in the jar and repeat until it’s all done. I actually had to dump some of the juice off because I had too much. I also took one of the outer leaves and folded it to press on top of the cabbage to keep any from floating on top. I weighted it down by putting one of the weights I use in my sewing, sealed it in a sandwich bag and put it on top before putting on the lid. Where there’s a will there’s a way, and I’m all about shortcuts!
Lynn says
Never put plastic bags anywhere near your kraut!!! Do you know how many toxic and disgusting chemicals that salty brine will leach out of that plastic and send it right down into your kraut?!! Very bad idea. Stop doing this….for the good of you and your family’s health.
Bill Geise says
Go get yourself a heavy hand sledgehammer. Mine is a 4 pounder. Bash the juice out of the cabbage, let sit for 3-4 beers, fluff it, bash it, sit. For as long as you want, or until the six pack is gone. Hand wring cabbage. Will get plenty of juice. No need for brine. Let ‘er stew for 3-4weeks.
Lynn says
Ummm…the juice is the brine, Bill. Maybe you finished that six pack already. Lol.
donald miller says
I have made sauerkraut for years and just got my cabbage today and started reading all the comments about the process. So, I thought that I’d share my experiences.
I have an antique shredder from my grandmother. It works well every time. I use 3 tablespoons of kosher salt per 5 lbs of shredded cabbage. I mix it well but, I don’t pound it. I put it in a 5 gallon plastic bucket. I’ve used 2 methods to weigh down the cabbage. I used to put a dinner plate on it with a heavy duty plastic bag filled with water on it. Use enough water to weigh it down and make an air tight seal around the edge.
Now I use the tight fitting lid that comes with the bucket. I drilled a hole in the lid to accept an air lock used in home wine making. I used hot melt glue around the air lock to seal out any air.
I like the kraut raw after about 4 weeks. It is salty and sauer just like it is in Germany. I put it in 1 lb zip lock bags and freeze it.It lasts all year until the next fall season.
I have been told that some people put raw pickling cukes in the cabbage and they ferment with the cabbage. Other people say they put red or green peppers in the cabbage. They cutoff the top, remove the core, and pack cabbage in them so they won’t collapse. Then they pack cabbage around them and proceed as normal.
Has anyone tried these variations?
Cammy says
Don’t you love those cabbage shredders? Mom has a couple of them we used. We got one from ebay and it is large and has had the blade sharpened so it works great. We bought cabbage at the market, 50 lbs at a time. Mom has large crocks/butter churns that are about 21″ tall that we used sometimes and sometimes we packed it in jars. But, we didn’t crush it before packing. Simply sliced and salted, let it set for a few hours then packed it into jars. I miss being able to eat it but, health problems prevent anything with acid now.
Bonnie Wilson says
Love the health benefits of this & the ease of your recipe. I used to make my own dill pickles in a big crock in the basement but after a few yrs when it was just me alone I stopped & would buy them at the store. But this is a way I can make all kinds of thing fermented in small jars just right for 1 or 2 when my son comes to visit. I’d love to julienne carrots & use same recipe to ferment them as with the Kraut. I can’t wait to make these & got my own ferment kit last yr but didn’t know how or what to do with it so I’ve not yet used it but maybe now I know how to use them. Thank so much for the recipe & I can’t wait to see more of your recipes! Yay! Thanks!
Jill Winger says
Enjoy Bonnie! 🙂
Roberta Wilkinson says
Is the juice should be only on the top or in the whole jar? I’m asking this because when I push down the cabbage in the jar the liquid doesn’t go down. Did I packed it to tight?
Thanks
Jill Winger says
If you pack it very tight, it will release juice as you press it, so you should be fine. Definitely make sure there is the juice covering the top, though.
Jill says
Hi Jill, I have a question about that. My sauerkraut is on day 3, I put the core on top to hold it down (I had hoped), however, all the cabbage keeps lifting and the brine goes to the bottom. There is not a layer of brine at the top. Should I add water? Weights? I’ve tried pushing it down again with a wooden spoon a few times but after s few hours it has raised up again. I’m a little worried I’m exposing it to too much oxygen. Also, it has not been bubbling at all. Any thoughts?
Jill Winger says
Yes, try adding some more weight to the top to hold it down. 🙂
Deb Jackson says
I made it for the first time ever. I’m the one that used a rolling pin to smash it. Worked great. I switched out the sewing weight and used a ziplock sandwich bag with a shot glass and just enough water to hold it down. I let mine ferment for 10 days and it turned out perfect! Now I’ll never buy sauerkraut again! It’s the best I’ve ever had. Im going to make a few quarts to give family with all the stuff I’ve canned this summer as gift baskets for Christmas. Thanks for such a great tutorial.
Jill Winger says
Yay! So so happy it was a success for you, Deb!
Cat says
I want to make different flavors. When do I add the turmeric, dill, etc.? Thanks!
Jill Winger says
You can add the other herbs/flavors right in with the cabbage before you ferment.
Melanie says
I used bay leaves and peppercorns and the removed them after the fermentation process. It gave the kraut a wonderful flavor!!
Lisa says
I eat a cup of cold sauerkraut almost every night. If I crave a sweet, I add a little sugar on top which I’ve done since I was little. I alone eat about 10 lbs of cabbage made into sauerkraut every 4 months. This Czech girl lives for her sauerkraut!
Jill Winger says
Nice! 🙂
Brenda hicks says
I’ve been making kraut with your instructions for a few months now and eating lots of it..I have a dense gluten free bread with chia, flax and walnuts…when I toast it and put on some home made sauerkraut it is like a meatless reuben…makes a great breakfast, in my opinion! I use the zip lock bag submersion trick, works well even here in the tropics.
Jill Winger says
So glad you are enjoying the recipe!
Yuyin says
Can I use the brine (juice) from previous batch and add to a new batch?
Jill Winger says
Yes!
Sanford Blum says
I have high blood pressure, so I have to limit my salt intake. What is the least amount of salt I can use? Also, if I buy store bought Kraut can I dip the portion I’m going to eat in water to reduce the amount of salt?
Jill Winger says
You’ll need to keep to the salt recommendations in the recipe as written to keep it fermenting properly and not rotting. I imagine you could rinse it before eating, though, to reduce the salt.
Kelly says
Jill adding salt by weight is a much safer easier way to control the salt.
Just weigh the cabbage / vege’s in grams my last batch was 1400g and multiply by .02 to .035 for the amount of salt needed. Much more accurate than measure because of grain size of salt.
I use 1/2 gallon mason jars and just put a plastic bag filled with 2% brine (in case it leaks) to the top 1/4 of the mason jar. The water seals well but lets the CO2 escape.
Also let people know to go wild with trying various fermentation’s like carrot, turnip, beets etc. Or even make your own Tabasco sauce like I do with tomatillo’s and ghost peppers.
Kelly says
I realize most doctors say to limit salt but be careful about it. Studies since the 80’s have shown people who limit salt do not live as long. In 2015 they released a study that showed the same thing on high blood pressure patients.
Every doctor says to lower salt but I have yet to here any ask how much salt you consume. If you do mostly home cooking you might be dying younger than you need to. Death does tend to lower blood pressure though. I had a friends mom end up in the ER multiple times because of doctors never asking her how much salt she used and she eliminated completely. Doctors just presume everybody eats processed food.
For tighter controls on salt use weight at 2% to 3.5% of the weight of the cabbage. Keep in mind for a 1/2 gallon of kraut we are only talking about 1 tables spoon so per serving you are not getting much.
Larry says
It seems to my admittedly simple mind that salt weight to vegetable weight for the 2% ratio is not the same as the salt to water 2% brine ratio. Would not one weigh the water, then calculate the 2% by weight of the salt? Or is a brine ratio calculatd by volume, not weight?
Monica B says
We switched to Redmond Real salt. It doesn’t seem and salty as traditional salt. It also did not affect my husband blood pressure like table salt does . It is an ancient sea salt it’s pink and had minerals in it. It doesn’t go through the chemical dye process to make it white. I can but it at our local Fred Meyer, but it is available on Amazon. You might try it and see how you husband does with it.
Anonymous says
This was really handy recipe an your instructions are perfect. I really like the way you casually explain it as if you were talking to your friends.
Thomas says
Can u cut up jalapeños the same as the cabbage is cut up and add a few of them in with it to make it spicy?
Jill Winger says
Sure!
Bear says
Traditional flavorings to add to kraut include sauteed onions, caraway or dill seed. I personally like to saute bacon and onion, top it with a drained portion of sauerkraut and about a half teaspoon of caraway seeds, breaking the pan glaze and mixing it together. If the kraut is a bit sharp or I have a sweet tooth, add a touch of honey a minute or two before serving. Thin sliced cooking apples or pears, sauteed (With or without onion) is good too and was common in my French/German mother’s kitchen, although I cannot speak as to how traditional this is.
Bear says
Jalapenos, like most hot peppers have a level of antibacterial effect and may affect the fermentation by limiting the Lactobacilli’s metabolism. You may consider adding the Jalapenos when hearing before serving or trying a short batch to see if it creates an issue.
Matt says
I make mine with jalapenos and garlic, have for years with no problem.
Kelly says
Put anything your heart desires. I love shredded beets with a red cabbage. Most root vegetables are fine just use a cheese grater. Other greens like kale or collards work but have a much stronger taste.
Any of your favorite herbs and spices are also good. Caraway with apple is a traditional German recipe.
Rhianon says
Wow, that looks really good. There’s few things better than naturally fermented sauerkraut! I tried making it once, but it turned out kinda lousy- I think my salt ratio was off. I may have to try making it again using your tips!
Jill Winger says
It takes a little practice, but it’s worth it!
Kelly says
Use weight instead of measure. 2% to 5% of salt by weight is the standard amount. I do 2.5% to 3% most of the time. Just use grams to make the math easy. Most every vegetable has the bacteria on them that know how to eat the sugars in them. You can buy starters or whey from yogurt that have bacteria in them that will give you special flavors or extra vitamins like K.
dollardecals says
My mouth is watering just from reading these comments. We have been SO brainwashed by processed “food” that we can’t visualize “making your own” in such an “uncivilized” manner. Simple Cabbage, Salt, and FERMENT? Our parents and grandparents did it and it didn’t kill us! And CHEAP! And BETTER! I put some of my last batch (whatever I couldn’t keep from eating “raw”) in with some Italian sausage (beer helps with the cooking AND waiting process) and it is JUST SO DARN GOOD! Not to freak you out, but try a little on your next PIZZA! Why would ANYBODY pay 10X more more for a can/jar of processed preservative crap? ABSOLUTELY DELICIOUS and BETTER FOR YOU! THANKS!
Lynn says
I have actually eaten some of top of pizza and it is shockingly wonderful. Totally yummilicious!
Jenny says
Can you use a KitchenAid mixer to mash the cabbage? I did my first batch a few weeks ago and it’s already gone!
Jill Winger says
Hmmm… I suppose you could– I’ve never tried it though. I’m not sure if it’d knead it adequately though?
Kelly says
I use a food processor to slice mine but you really do not need to worry too much, fermentation will happen. Breaking the cells just gets more water out of the cabbage which protects against air spoiling the kraut.
If your hands are not strong enough mix the salt in and just top off with celery juice to protect from air. I prefer using a baggie filled with 2% salt solution to airlocks in the top 1/4 of the mason jars I use. They give weight to the ferment and seal nicely.
Cindy says
Super excited about the prospect of an affordable probiotic, not to mention fresh kraut. I just finished packing my first ever batch into jars. Thanks for the recipe!
Bonita Loidolt says
Especially during the winter, I note the following: 1-it takes six weeks or more to be ready, due mostly because of house temperature I suppose. 2-it just doesn’t get the sourness, is drier, and it’s tough. Could it be that cabbage purchased in MN in the winter is not fresh or dries out in transit? I can’t tell by looks or feel what will be a “good” cabbage in the store. Any thoughts? I can’t wait to use my fresh garden cabbage! Thanks for your site and all the info.
Lynn says
Bonita, you are definitely onto something there.
The best cabbages to use for kraut, that will produce the most brine, are freshly grown ones you get at harvest time in August, September and October.
Older cabbages are drier with less moisture content.
Dolores knerr says
I cut the core of the cabbage to fit on top of shredded cabbage in the jar. No need to used weights. You throw core away anyway so might as well put it to good use.
Dolores knerr says
I place the core of the cabbage on top of shredded cabbage in jar. Why not use core…you toss it anyway.
Jill Winger says
That works too
Lynn says
Yeah but without an airlock, you end up with a disgusting moldy old core at the end of fermentation! No thanks.
I’d rather put out the few bucks and invest in the proper items to make my fermenting projects go smoothly and successfully. Glass weights are amazing and they work.
Steph says
Thank you!! I just tried to make this for the first time tonight; and didn’t realise how much the red cabbage I used in part would turn the water blue due to the chemical reaction of the salt! I hope this works; I love cabbage ??
Julie Wilson says
I used a cocktail muddler to pack the cabbage layers in the jar and it worked very well!
Jill Winger says
Great idea!
Stephanie says
I just discovered an amazing shortcut to all the chopping! I juice the cabbage using my Breville juicer. Then I take all the now-thoroughly-shredded cabbage out of the bin, and I salt it down. Then, I put it into my half-gallon mason jars, tamp it down, pour the cabbage juice (there is a LOT of juice!) back on top, and I’m good to go! Oh, and I also add a good-sized bay leaf to every jar.
I made my first batch about a month ago and let it sit for 4 weeks, to really get the probiotics going. It came out awesome!!! I am making my second batch today. Twice as much this time, because it goes so fast…!
Lynn says