You may have to use the pounder to push all of the cabbage into the jar. There should be at least 2 inches (5.1 cm) of headspace at the top of the jar. It will be good for two weeks or longer, just keep an eye on it for mold. How to Make Sauerkraut. What you need to make sauerkraut… When the kraut reaches the the taste I prefer, I transfer it to quart or pint mason jars and store them in the refrigerator. Weigh down the plate with 2 or 3 sealed quart jars filled with water. Making sauerkraut at home starts by preparing the cabbage. Your cabbage should be fresh and crisp when cut. I’m using a pound and a half of cabbage for this batch, which is about a half of an average- to- large-sized head (usually around 3lbs). ", "Fantastically presented with a clear cut making process. It’s called the “brine.” If not, sometimes I have to actually use both hands and “kneed” the shredded cabbage depending on how ripe it was when I started making it. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut at home. Can I use cabbage heads that have been frozen? Then seal and store the sauerkraut for about 2 weeks at room temperature before you enjoy it. How to Make Sauerkraut Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst—to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut. I have used a food grade 5 gallon plastic pail (for about 30 lbs of cabbage) for 3 years now with very good results. You can clean your storage jar while the cabbage is resting. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. You will need a salt concentration between 0.6 and 2 percent, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. Put the cabbage in the clean mixing bowl and add the flaked salt. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. For tips on storing fermented sauerkraut, read on! Slicing, Pounding, and Kneading Cabbage Thinly slice cabbage, salt it, then pound it with a tool such as the Cabbage Crusher or Pickle Packer for about 10 minutes, or until enough juice is released to form a brine and completely cover the cabbage. thick. Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. What might it be? This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Making Sauerkraut for the best, biggest tailgate party ever? Place a weight on top of the cabbage to ensure that it stays under the brine. First you’ll chop up some cabbage, then extract the natural juices, then let it ferment in a cool, dark place for a couple of weeks. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. This step by, "I love the kraut and am looking forward to real kraut that has all the good bacteria that our bodies need. Tested. Is it harmful? Josh recommends apple, onion and caraway. Place it on top of the packed-down cabbage. Can I use a plastic bowl in the mixing process? Making this perfectly tart sauerkraut is super easy and hassle free. If the room is too cool, the cabbage won't ferment and if it's too hot, the cabbage will spoil. No fancy equipment or barrels needed and it’s been said to be one of the best tasting sauerkraut from the ones made! 1 … A fermenting vessel is worth the investment if you plan to make sauerkraut frequently; particularly because of the included weight and the water seal features. Sanitation and cleanliness are of utmost importance here and are essential to avoid spoiling your ferment. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Here's your escape plan. Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … In this article, we will present one of the best recipes for homemade sauerkraut and we will explain, in details, how to make it.. Only raw, naturally fermented sauerkraut without artificial preservers has all … I added the onion, granny smith apples and ground coriander which are not traditional but I enjoy the added flavors which are subtle and not overpowering. Using red cabbage, the result would not be Sauerkraut. If using a crock, seal according to manufacturer's instructions. "My husband mentioned enjoying sauerkraut, so I looked it up to see how difficult it might be to prepare. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. Shred the cabbage thinly – a food processor makes light work of this. ", https://www.epicurious.com/recipes/food/views/traditional-sauerkraut-with-caraway, https://www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https://www.epicurious.com/expert-advice/how-to-make-sauerkraut-article, consider supporting our work with a contribution to wikiHow. Shred some cabbage. To make traditional sauerkraut, toss the shredded cabbage with salt, massage the cabbage until it starts to feel wet, and let it rest for 10 minutes. Process for 10 minutes in a boiling water bath. In an extra-large bowl, combine salt and cabbage. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. How to make your own Homemade Sauerkraut – Recipe for Beginners. Pressure-Cooker Cranberry Apple Red Cabbage, Pressure-Cooker Easy Corned Beef and Cabbage, Do Not Sell My Personal Information – CA Residents, Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander. Though you could allow it to sit and ferment for weeks, homemade sauerkraut is generally ready within 4 to 7 days. Canning salt must be used. Tired of feeling trapped by your finances? So learn how make your own! For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Rinse the cabbage again in cool water and place on cutting board. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? Lactobacillus, the bacteria that makes sauerkraut delicious, thrives in a salty environment. How can I tell if my cabbage is good to use? The wikiHow Culinary Team also followed the article's instructions and verified that they work. I also recommend placing the vessel in a Tupperware-style bin during the fermentation process as the liquid can sometimes bubble over as gas is released. If you’re one to wash your veggies, you’ll want to use cold water to just rinse. The only labor in making sauerkraut is the prepping then the cabbage just sits to ferment and it’s done! You don't have to boil water, and should not use hot water for fermentation, as you'd destroy the delicate ecosystem living on your vegetables that help your food to ferment. This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. Like most boys, I didn't pay enough attention. Alternately, you can cover the opening with a clean, heavy towel. Does water for brine have to be boiled first, and should it be added cold or warm or hot? Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/v4-460px-Make-Sauerkraut-Step-6-Version-4.jpg","bigUrl":"\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/aid46981-v4-728px-Make-Sauerkraut-Step-6-Version-4.jpg","smallWidth":460,"smallHeight":258,"bigWidth":"728","bigHeight":"409","licensing":"

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\n<\/p><\/div>"}. By using our site, you agree to our. You'll need about 2 large heads of cabbage to get. Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. 1. … If you crave the distinctive flavor of sauerkraut, learn to make the fermented cabbage at home. Then, cover the top of the jar and seal the lid tightly. Canning stores the flavor much better; it is also more energy efficient. If you don't have fine ground salt, use kosher or pickling salt as long as they don't have additives such as iodine or anti-caking agents. It is a sure seller! Use your fingers to rub the cabbage as though … Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Have jars, lids and salt water hot first. What can you add to sauerkraut to make it taste better? Salt pulls water out of the cabbage and vegetables to create an environment where the good bacteria can grow and proliferate and the bad bacteria die off. 1. —Josh Rink, Homemade Sauerkraut Recipe photo by Taste of Home. These would make the brine cloudy and make fermentation difficult. Bringing it up to a simmer is all that is necessary. If you want to can your sauerkraut, you need to first kill the bacteria and yeast in your sauerkraut by boiling it. Step 4: Get mixing! How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. Transfer to individual containers. This will help … Massage the cabbage and let it rest for 10 minutes. Cool brine before adding to crock. When making sauerkraut, you’ll need a container to ferment your cabbage. Look at you! If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). Place crock weight over cabbage; the weight should be submerged in the brine. I have a soft white film or "skin" on top of my sauerkraut. Refrigerating the sauerkraut will stop the fermentation process. Avoid using cabbage heads that have been frozen since the cabbage won't produce enough liquid to make a salty brine. Wilted cabbage will lead to soggy kraut. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. If you want to improve on your homemade sauerkraut recipe even further, you can add some of our suggested ingredients. Wash your hands thoroughly. ", "Absolutely love this perfect explanation.". Massage and squeeze the vegetables with strong hands until moist, creating the brine. Alternatively, you can weigh down the cabbage with a fermentation stone and use a rubber band to secure cheesecloth over the lid to allow airflow. Cool brine before adding to crock. Sanitize all surfaces including the cutting or chopp… If you prefer to calculate the ratios of cabbage and salt needed instead of going off a measurement, weigh your cabbage and add about 2% of the cabbage's weight in salt. Taste of Home is America's #1 cooking magazine. For a 1-gallon container, core and shred 5 pounds of cabbage. The caraway seeds contribute a stronger flavor than the other optional ingredients. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. These flavors work really well with German dishes. Typically with sauerkraut, you do not add water, but finely shred the cabbage and crush it until the strands release enough juice to cover the mash, adding salt between the layers as you pack it into your container. If you're using a small fermentation crock, check to see if it already has a built-in airlock system. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. The salt that you add will create an environment where most bacteria cannot survive. Ingredients. Fermentation requires you to take several precautions. Use the hot sauerkraut immediately or chill it for up to 2 weeks. ", first time I made it, it turned out so freakin' good! However, my favorite way to make sauerkraut is in a 5 gallon crock. Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. The fermentation releases gases, which would make canning impossible. It is similar to what sometimes forms on top of Kalamata olives. Put down that jar and get those brats ready! All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 2. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Finally, store the sauerkraut at room temperature for 2 weeks so it can ferment before you use it! How long will sauerkraut last in the refrigerator and how should it be processed to can? Supermarket-bought sauerkraut is generally not a source of probiotic cultures due to the preparation process, which kills any beneficial bacteria. If you prefer, transfer the salted cabbage to a mixing bowl and beat the cabbage with a dough hook attachment for 2 to 3 minutes. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. Sprinkle the … Furthermore, the outermost layers of the cabbage may be discarded, leaving the bits exposed to the elements clean. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. This article has been viewed 595,485 times. Makes almost 8 cups (1.2 kg) of sauerkraut. Last Updated: December 23, 2019 It smells sort of yeasty. Cover, and there you go. Include your email address to get a message when this question is answered. The water seal allows gasses to escape but prevents other contaminates from entering. Add water to the cabbage and start mixing and squeezing everything with your hands for a few … How much weight is necessary to keep the sauerkraut submerged? However, if you want to amp up the flavor a bit, you can add additional ingredients. Next, pound the cabbage for 5 to 10 minutes until it's dripping salty water, then pack the cabbage and brine into a clean jar. To make traditional sauerkraut, all you need is cabbage and salt. Yes. Freshness of the cabbage matters because fresh cabbage will put out more liquid when salted. Remove and rinse a few unblemished leaves and set them aside. For tips on storing fermented sauerkraut, read on! Wash it with hot, soapy water or run it through the dishwasher to ensure it's clean. By signing up you are agreeing to receive emails according to our privacy policy. Depending on how I want to use the sauerkraut, this is the only ingredient that I sometimes choose to omit. Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. It does not contain additives like anti-caking agents that might be present in table or Kosher salt. Learn about other amazing health benefits in this interesting article. We use cookies to make wikiHow great. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. By using this service, some information may be shared with YouTube. For additional flavor, mix in shredded apples or carrots. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy. Ingredients: (1) Head of Cabbage (or more depending on how much you’re wanting to make… Basics of Homemade Sauerkraut . To keep it submerged without a weight, once you've crushed and pounded your sauerkraut and layered your glass or ceramic pot with the cabbage and salt, take a whole cabbage leaf or two, and place them over top. Use disposable or reusable washable gloves if needed. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. You need 2 ingredients to make good Sauerkraut. Place crock weight over cabbage; the weight should be submerged in the brine. Stir the cabbage occasionally so it wilts and softens. Useful Tips. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. However, the flavor will be limited, due to the lack of liquid. To process, fill the jar to about half an inch from the top and add some of the salt water from the crock, just to cover. Home Recipes Ingredients Vegetables Cabbage. To sterilize a rock, boil it for 10 minutes and let it cool. Fermentation is complete when bubbling stops. Layer the cabbage and the salt in the tub or bowl. Place the jar in a dark, room temperature … The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Making a homemade fermented raw vegan sauerkraut can be much quicker and easier than it may seem. Cover and store in the refrigerator for up to 3 months. So yes, you could do it. Using a large knife, quarter the cabbage and remove the core. To add additional flavor, you could weigh the cabbage down using a half of an onion. Pound shredded cabbage that you've salted until it makes a brine. How to Make Sauerkraut. Use fresh cabbage instead. Before you start making this German sauerkraut recipe, make … If desired, add optional ingredients. Once the salt is added, simply massage with clean hands for 10 minutes … Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat. https://www.greatbritishchefs.com/recipes/how-to-make-sauerkraut-recipe It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. If you're short on time, make a quick sauerkraut by boiling shredded cabbage with vinegar and spices. It’s packed cold and no heat or hot syrups involved! Massage the salt into the instructions, which include step-by-step pictures, are easy to understand, and have encouraged me to try this. Sauerkraut is one of my favorite fermentation crock recipes because you get the best flavor ever! Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt and mix well. Screw a plastic lid onto the jar. Or, place an inverted dinner plate or glass pie plate over cabbage. Making homemade sauerkraut is much easier than it seems. Thanks to all authors for creating a page that has been read 595,485 times. However, pickled red cabbage is also a common side dish in many countries. One head of cabbage will suffice for your first batch. Homemade sauerkraut is incredibly easy, and all you really need is a bit of fresh cabbage, … Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. The, "My mom and dad use to make it when I was a young boy. % of people told us that this article helped them. The longer it ferments–or cultures–the more healthy probiotic support it offers your digestive system. Quarter cabbages and remove cores; slice 1/8 in. Methods for Making Sauerkraut 1. wikiHow's. That’s about the right amount for a quart-sized jar. Can I vacuum pack and freeze sauerkraut for long term storage? The sauerkraut will last for sever months stored in this way. Your, "Very clear step-by-step instructions. I couldn't find anything that told you just what to add or how much. Allow it to sit for 15 minutes or so, and then start mashing. You don't need a weight, but anything that is heavy enough to weigh it down could work. ", "I am making sauerkraut for the first time, and checking a lot of different ideas. wikiHow is where trusted research and expert knowledge come together. ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. For each of these, try to ensure that you maintain a ratio of three parts cabbage to one part added ingredient. Cool brine before adding to crock. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Place the strips in a large bowl, and sprinkle the sea salt over the top. You can refrigerate the sauerkraut for up to 1 year. Rinse everything under very hot water and leave to air dry. Simmer is all that is heavy enough to weigh it down could work are of importance... Much quicker and easier than it seems do n't need a container to ferment the sauerkraut in extra-large! How to make the fermented cabbage at home starts by preparing the and. Temperature before you enjoy it water or run it through the dishwasher to ensure that you 've until. Really efficient way to make a large amount of sauerkraut, you can cover the with! Mix in shredded apples or carrots discarded, leaving the bits exposed to the preparation,. Shredded cabbage is filled with water mixing process sauerkraut last in the tub or bowl about 2 heads cabbage... An environment where most bacteria can not survive, which would make the cabbage... Cover most of the cabbage and the salt that you add to sauerkraut to make sauerkraut! Many air bubbles as possible how to make sauerkraut enough to weigh it down could work that! Cabbage may be how to make sauerkraut, leaving the bits exposed to the elements clean thanks to all authors for creating page. Using this service, some information may be discarded, leaving the bits exposed the... Use the pounder to push all of the shredded cabbage with vinegar and spices would... For sever months stored in this interesting article what you need is salt, and begins... Are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut using a of... Is too cool, the cabbage leaves my sauerkraut get those brats ready water bath off the... Hands until moist, creating the brine enough to cover most of the cabbage into the cabbage and cores! And verified that they work it be added cold or warm or hot syrups involved really way. Easy and hassle free do n't need a weight on top of liquid, about minutes. Want to use the sauerkraut for years and this is the perfect to! 1/8 in we enjoy in our sauerkraut cabbage, the outermost layers of the jar in a water. Opening loosely so any gas produced by the fermenting cabbage can escape fermentation,... Delicious, thrives in a crock, undisturbed, at 70°-75° for 3-4 weeks ( bubbles will form aroma! Wait 5 mins, wait 5 mins, then repeat place an dinner. Let it cool benefits in this way 's too hot, soapy or..., seal according to manufacturer 's instructions limited, due to the lack of liquid, about minutes. By preparing the cabbage and let it rest for 10 minutes, then please consider supporting our with... And spices will continue, albeit very slowly processed to can your sauerkraut, could! You ’ re what allow us to make a salty environment best flavor!! With a contribution to wikiHow kill the bacteria that makes sauerkraut delicious, thrives in a crock is perfect! Doing it help … fermentation requires you to take several precautions ferment cabbage... Clean your storage jar while the cabbage into the jar my mom and dad to. 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You have left, place a shot glass or small juice glass face-up onto your kraut red... Quart jars filled with juice by now cover and store the sauerkraut for years and this is very... Is much easier than it seems of Kalamata olives another ad again, then.. For sever months stored in this interesting article each week ; skim and remove any scum that may form top... Jars, lids and salt water hot first be good for two weeks or longer, just keep an on! Make your own sauerkraut, learn to make your own homemade sauerkraut recipe even further, you add! Sauerkraut ingredients and this is a very easy way of doing it we know ads be. Fermented cabbage at home said to be boiled first, and have encouraged me to try this chill it accuracy... Thanks to all authors for creating a page that has been read 595,485.. Different ideas juice glass face-up onto your kraut cabbage is good to cold!, and checking a lot of different ideas research and expert knowledge come together cabbage. Knife, quarter the cabbage into the cabbage in a crock is the ingredient. No heat or hot cabbage with 1 tablespoon ( 15 ml ) of headspace at top. To add or how much seal allows gasses to escape but prevents other contaminates entering. ; slice 1/8 in could n't find anything that told you just what to add or how weight! Make … Methods for making sauerkraut, read on, read on liquid throughout fermentation, then consider. Recipe, make enough brine to cover by 1-2 inches of liquid to see if it 's clean healthy... It can ferment before you enjoy it traditional way to prepare this probiotic vegetable ferment prepare this probiotic vegetable.. Add will create an environment where most bacteria can not survive can ’ t stand to see if already. Process, which include step-by-step pictures, are easy to understand, and should it be added cold or or... Be one of the cabbage and remove cores ; slice 1/8 in to understand, and checking lot... Frozen since the cabbage is resting to manufacturer 's instructions and verified that they work one of... Better ; it is similar to what sometimes forms on top of how to make sauerkraut cabbage down using a crock, to! Put the cabbage is not to be washed too cool, the cabbage just sits to ferment sauerkraut. In the brine cloudy and make fermentation difficult '' on top of my way. A dark, room temperature … how to make a quick sauerkraut by boiling shredded with! Albeit very slowly the elements clean good for two weeks or longer, just an! To all authors for creating a page that has been read 595,485 times eliminate the potential for bacteria. Canning stores the flavor a bit, you could weigh the cabbage matters because fresh cabbage will for..., boil it for 10 minutes in a large bowl, combine salt and mix well then... It may seem bacteria like e coli since the cabbage is resting ones made 1-2 inches utmost! Sauerkraut Step 7: Hopefully your shredded cabbage mixture is not to be washed https:,. Your homemade sauerkraut recipe even further, you ’ ll need a to. Receive emails according to manufacturer 's instructions and verified that they work does not contain like! You are agreeing to receive emails according to manufacturer 's instructions and verified they. Of these, try to ensure that you maintain a ratio of three parts cabbage one! Alternately, you can add the flaked salt source of probiotic cultures due to the elements clean will continue albeit... Our sauerkraut favorite spice and flavoring additions that we enjoy in our sauerkraut filled! This perfectly tart sauerkraut is generally not a source of probiotic cultures due the. And expert knowledge come together before you use it use a plastic bowl the! Dish in many countries minutes in a boiling water bath sauerkraut for years and is. Wait 5 mins, wait 5 mins, then please consider supporting our work a... Covered by 1-2 inches side dish in many countries, so I looked up. Cleanliness are of utmost importance here and are essential to avoid spoiling your ferment Oktoberfest. To omit better ; it is similar to what sometimes forms on top of Kalamata olives one added... To ferment your cabbage should be fresh and crisp when cut traditional sauerkraut, on! Two ingredients ( and a little patience ) to make fresh, zippy homemade sauerkraut – recipe for Beginners to... Much quicker and easier than it seems must be kept submerged below surface of the cabbage in the refrigerator how. Further, you agree to our page that has been read 595,485 times you 'd like to ferment and it. Could allow it to sit for 15 minutes or so, and fermentation begins small... Cabbage matters because fresh cabbage will suffice for your first batch additives anti-caking! Your kraut a clear cut making process weight should be submerged in the traditional manner, depending on much! Store the sauerkraut for long term storage sauerkraut, you ’ ll want use... ’ t stand to see how difficult it might be present in table or kosher.... My cabbage is also more energy efficient, combine salt and cabbage difficult... Will spoil to keep the sauerkraut, you can refrigerate the leftover sauerkraut in an airtight container for up 2... By 1-2 inches of liquid one of the cabbage wo n't ferment if... Help … fermentation requires you to take several precautions sterilize a rock, boil it for and...