Homemade Fermented Sauerkraut Recipes

"EASIEST" LACTO FERMENTED SAUERKRAUT

Steps:

• Let's start by discarding the tough outer leaves of the cabbage. Now, remove a couple of the large unblemished leaves and set them aside (we will use them later to top off the sauerkraut).
• Get out your favorite stainless steel knife and quarter, core, and chop or shred the cabbage.
• Sprinkle the cabbage with the salt and start massaging and kneading the cabbage. You can also pound it with a potato masher. It should start looking wet and limp. The goal is to knead the cabbage until the liquid begins to pool. If this doesn't happen, try adding a little more salt and/or covering the kraut and letting it sit for an hour. Then try massaging it again.
• The hard work is done. Now, it's time to stuff the cabbage into your jar. Make sure to press down the cabbage so it sits underneath the brine (liquid). If necessary, add a bit of water to completely cover the cabbage. Leave 2 to 4 inches of headspace.
• Top the cabbage with the leaves you set aside and weigh it down with a sealed, water-filled ziplock bag and screw on the lid (not too tightly).
• Set aside out of direct sunlight at room temperature (60-70°F is preferred) for four to 14 days (I let mine sit for 2 weeks) until it's pleasingly sour/pickle-y. You'll also notice that the cabbage will turn a translucent, yellowish color. Check daily to ensure the cabbage remains submerged and burp every couple of days to release excess pressure.
• Once the sauerkraut is finished, tighten the lid and store it in the fridge. It will keep for a year continuing to develop its buttery, sauerkrauty flavor over time.

EASY HOMEMADE SAUERKRAUT

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

HOW TO MAKE SAUERKRAUT

Steps:

• Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
• Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
• Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
• Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
• The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

HOMEMADE FERMENTED SAUERKRAUT

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.