How is sauerkraut fermented

The amount of salt used can vary according to personal taste preference. We recommend 1 to 3 Tbsp. Create an anaerobic environment. This is an absolute essential step in the sauerkraut-making process. The cabbage must be completely submerged underneath a brine in order for the lactic acid bacteria to proliferate.

This is important for protecting your lactic acid fermentation from unwanted bacteria or mold. Fermentation weights can help keep your cabbage submerged. Give it time. You can ferment sauerkraut for only a few days before moving to cold storage, but giving sauerkraut a lower temperature and longer fermentation time can develop the flavor and texture a little better. We suggest letting it ferment for 2 weeks, though experimenting with time and taste is the best way to determine what time frame works best for you.

Supplies for Making Sauerkraut When it comes to fermentation supplies, there are a lot of tools out there to choose from , each claiming to be the best solution for perfectly fermented kraut. Methods for Making Sauerkraut. 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.

Weighting and Pressing Kraut in a Crock Place shredded cabbage and salt in a large fermentation crock or bowl. Whole Cabbage Heads with Brine In this method, the cabbage is not shredded or sliced prior to fermenting. Instructions: Chop or shred cabbage. Sprinkle with salt. Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.

Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. If using a tight lid, burp daily to release excess pressure. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage.

The sauerkraut's flavor will continue to develop as it ages. Variations: For a more complex flavor add caraway seeds to taste. During this time, the acidity in the product will increase. Once the sauerkraut is fermented, it may be canned or frozen.

Sauerkraut can be made from all cabbage varieties; however, some varieties are better suited than others. Typically cabbage heads grown for processing are much larger than those grown for the fresh market. Sauerkraut makers are encouraged to try new varieties as well. Mature heads weighing 6 to 15 pounds with a solid, white interior are most desirable.

Additionally, cabbage harvested later in the season may also contain more sugars that will support the growth of bacteria during fermentation. Head size small to large , shape round, flat, conical, and variations , density, and color green, blue-green or red , as well as leaf texture smooth or savoy should all be considered. Wrapper leaves number, thickness and tightness and core length can also vary among varieties. Danish Ballhead —a mid-season heirloom variety with a pleasing flavor and texture.

Premium Late Dutch —a late season variety with 10 to 15 pound heads, excellent for fall or winter use. Head Start —early medium size head, excellent field holding for an early type. Fermentation vessels should be made out of stone, glass or food-grade plastic. Estimate that a 1 gallon container will be appropriate for up to 5 pounds of cabbage. Crocks should not be cracked or lined with metal. Containers made of aluminum, copper, brass, iron, galvanized metal, or trash cans are not appropriate.

Prior to fermentation, containers should be washed with warm water and soap. Clean containers made of non-food-grade materials can be used if a food-grade plastic liner is used.

Trash bags are not food-grade plastic liners. Working with 5 pounds of cabbage at a time, discard outer leaves and rinse in cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and remove the center core. Shred into long thin strips, about the thickness of a quarter. Combine 5 pounds of cabbage and 3 tablespoons of canning salt and mix well. Repeat this process until you have combined 25 pounds of cabbage and?

Transfer this mixture to an appropriate container see below. There should be 4 to 5 inches of headspace left at the top of the container. You can also omit the spices. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads.

Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Why It Works Using a precise amount of salt ensures a steady and safe fermentation. The right equipment makes fermentation easy and reliable. Featured Video. Recipe Facts. Active: 60 mins. Total: hrs. Rate This Recipe.