DIY Sauerkraut Fermentation: A Homemade Cabbage Pickle Guide
Kickstart the Sauerkraut Journey!
Say goodbye to boring meals with this simple, delectable lacto-fermented cabbage recipe! You'll fall in love with homemade sauerkraut and embrace lacto-fermentation without breaking a sweat!
Welcome to the fermentation basics!
Cabbage, salt, and some patience are all you need to initiate this thrilling new culinary adventure!
Lacto-fermented cabbage, or "salt sauerkraut", is a mouthwatering, easy-to-digest condiment that's a breeze to make at home. With less acidity than pickled sauerkraut, it's packed with probiotics and oodles of goodness!
Follow this step-by-step guide to taste the first fruits of your lacto-fermentation labor! This timeless recipe will become your go-to for years to come!
In a hurry? Go straight to:
- Sauerkraut Essentials
- Equipment for Fermented Cabbage
- Lacto-Fermented Sauerkraut Recipe
- More Sauerkraut Recipes
The Art of Sauerkraut Fermentation
Touted as the gateway ferment, sauerkraut is made using just two humble ingredients—cabbage and salt!
But nothing could be further from the truth. Under the right conditions, cabbage is metamorphosed by lactic acid bacteria into delectable fermented cabbage!
Good bacteria, water, and salt transform the sugar in the cabbage into lactic acid, creating a tangy, scrumptious sauerkraut!
Creating homemade sauerkraut from ordinary cabbage is a walk in the park:
- Chop and salt the cabbage
- Jar it up, in an oxygen-free environment
- Let it ferment at room temperature
- Indulge!
Sauerkraut is easier to digest than raw cabbage and teems with probiotic bacteria. It's a vibrant, living food! Discover the science behind fermented vegetables for more insight!
What's Required to Ferment Cabbage?
To create the ideal environment for fermentation, you'll need some essential gear. There are several options to suit your fermentation needs:
Choose Your Jar
Jars keep the sauerkraut in an oxygen-free area. Opt for glass ones like Mason or Parfait jars for best results!
The Weight of the Matter
The cabbage must never be exposed to air! Add a weight to keep the cabbage submerged. Options include:
- Glass weights
- ViscoDisc inserts
- Water-filled plastic bags
- A small jar that fits snugly
Other Necessities
- A sharp knife or mandoline
- Cutting board
- Kitchen scale
- Large mixing bowl
- Fermentation packer (optional but handy!)
For a deeper dive, check out our Sauerkraut Making Kit or our A Comprehensive Guide to Fermentation Equipment.
Lacto-Fermented Sauerkraut Ingredients
Classic salt-based fermented sauerkraut is bursting with flavor despite a short list of ingredients!
Select a Cabbage
Any cabbage can be fermented! Start with green or red cabbage for fantastic results.
Pick a fresh, firm cabbage. While it's recommended, cabbage doesn't have to be organic to ferment well.
Learn more about the Best Cabbage for Sauerkraut.
Season with Salt
Salt keeps the bad bacteria at bay! It's essential for lacto-fermentation.
For optimal results, use about 20 g of salt per kg of cabbage, or 4 teaspoons.
Go for salt with no additives, like sea or pickling salt.
Discover why This Salt is Ideal for Lacto-Fermentations.
Spice It Up
Plain sauerkraut is tasty. Spicy sauerkraut is even better!
Add your favorite spices to flavor your sauerkraut. Popular choices include juniper berries, bay leaves, and caraway seeds.
Encourage Fermentation
Lactic acid bacteria are crucial for fermentation and are present naturally on and in the cabbage!
The magic happens when you combine the cabbage and salt, creating an environment just right for these bacteria to multiply and produce lactic acid fermentation!
Sauerkraut (Fermented Cabbage) Recipe
41 glowing reviews Print Recipe Pin Recipe### Gear & Ingredients
- 1 Parfait jar 1L
- 1 ViscoDisc insert Large
- 1 Cutting board
- 1 Chef's knife
- 1 Kitchen scale
- 1 Large mixing bowl
- 1 Pickle packer tamper (optional)
- 1 Fine blade mandoline (optional)
Cabbage
- 2.2 lb green or red cabbage
Seasonings
- 4 tsp sea salt
- 1 tsp caraway (optional)
- 1 tsp black pepper (optional)
Procedure
Prepare the Cabbage
- Gather the ingredients and equipment.
- Lightly rinse the cabbage and remove any damaged or soiled parts.
- Save a large cabbage leaf for later.
- With a knife or mandoline, finely slice the cabbage. Place it in a large bowl. Set aside the cabbage core.
- Sprinkle the salt and spices over the cabbage.
- Mix the concoction thoroughly with your hands (about 1 minute).
- Allow the cabbage to rest for at least 15 minutes.
- Mix again (about 1 minute with your hands). The cabbage will release water.
Jar the Sauerkraut
- Fill the jar with vegetables, pouring in the juices. Squeeze the cabbage as you pack it.
- Stuff the jar to within 1 inch (3 cm) of the rim.
- Place the reserved cabbage leaf on top and press it down firmly.
- Top with the insert, folding the sides up.
- If necessary, add water to ensure the cabbage remains submerged.
- Seal the jar's lid.
Fermentation Time
- Store the jar on a large plate, just in case it overflows during fermentation.
- Leave the jar undisturbed for 3 weeks at room temperature without opening it.
Notes
Frequently Asked Sauerkraut Inquiries
How to Serve Fermented Sauerkraut
Eat fermented sauerkraut raw or cooked as a condiment!
- Stuffed in a sandwich
- On a burger
- In a hot dog
- In a Buddha bowl
- In a wrap
- Mixed with mashed potatoes
What's the Difference between Pickled and Fermented Sauerkraut?
Sauerkraut can be made by either fermentation or pickling—with vinegar.
Pickled sauerkraut is typically pre-cooked and mixed with vinegar and spices. It's commonly found pre-packaged and pasteurized in stores.
Fermented sauerkraut offers a less acidic and richer flavor, also containing beneficial probiotics.
Dive deeper into the mystery of Pickling versus Fermentation.
Is My Cabbage Laden with the Right Bacteria?
Worried that your cabbage might be missing the right bacteria?
Don't fear—lacto-fermentation is incredibly difficult to botch! As long as your cabbage hasn't been frozen or cooked, it's likely to be teeming with beneficial bacteria!
Embrace the journey and learn more in our Guide on Fermenting Vegetables.
Need to Wash the Cabbage Before Starting?
We advise a quick rinse and removing the outer leaves for your fermentation. Lactic acid bacteria reside on the leaf surface and within the cabbage.
Are There Any Dangers in Creating Fermented Sauerkraut?
Lacto-fermentation is extremely secure! It's an excellent, safe way to preserve and process food at home.
The salt and acidity of the fermentation process protect the vegetables from harmful microbes and bacteria. Vegetables can be preserved for months without risk of contamination.
Put your mind at rest and learn more in The Safety of Lacto-Fermentation.
How Do I Know if My Sauerkraut Has Fermented Successfully?
It's easy to spot a bad lacto-fermentation:
- Presence of mould of any color (white, green, blue, or black)
- A repugnant, offensive odor reminiscent of forgotten garbage left in the sun
- Nothing you'd voluntarily eat!
On the flip side, well-crafted sauerkraut boasts these distinguishing features:
- Acidic scent and taste
- Softer texture
- Occasional presence of bubbles (sometimes)
Uncover the secrets of Healthy Lacto-Fermentation.
Can I Add More Ingredients and Veggies to My Sauerkraut?
Absolutely! This is your sauerkraut—feel free to experiment and add:
- Vegetables
- Spices
- Mushrooms
- Seaweed
Let the sauerkraut recipes inspire your creativity!
- Sauerkraut with Cumin
- Apple and Onion Sauerkraut
- Salvadoran Sauerkraut (Curtido)
- Eastern European Sauerkraut
Get the Right Stuff!
Here's what you need for this recipe:
Hit the Sauerkraut Trail!
- Mastering Lacto-Fermentations
- Purchasing a Sauerkraut Making Kit
- Exploring Fermented Veggie Equipment
- All Our Fermented Veggie Articles and Recipes
- Embrace the art of fermentation by incorporating homemade lacto-fermented sauerkraut into your health-and-wellness and lifestyle routines.
- Fitness-and-exercise enthusiasts can reap benefits from a diet rich in probiotics found in lacto-fermented sauerkraut, which can boost immune function and aid digestion, promoting overall well-being.
- During your food-and-drink explorations, incorporate lacto-fermented sauerkraut as a flavorful and nutritious condiment, enhancing culinary masterpieces in cooking, from simple meals to gourmet dishes.
