Home grown, Home made Sauerkraut – the best!

I grew up in a German household and then I married a German. SAUERKRAUT MUST BE MADE when the cabbage comes in!

Making sauerkraut at home is relatively easy, and it’s a fun process to try if you’re into DIY food projects with tons of added health benefits.

Here’s a basic overview of how you can make it:

Ingredients:
Cabbage: Typically, green cabbage is used.
Salt: Use kosher or sea salt, not iodized table salt, as iodine can inhibit fermentation.
Optional Flavorings: Caraway seeds, juniper berries, or other spices if desired. (We like just plain Kraut)

Equipment:
Fermentation Vessel: To allow all of your ingredients to ferment properly and safely, you’ll need a clean glass jar, crock, or food-grade plastic container. It should be able to be sealed or covered to keep out contaminants.
Weight: Make sure you have some sort of weight to keep the cabbage submerged. This can be a clean, heavy object like a 4oz glass jar filled with water or a specialized fermentation weight (I use fermentation weights).
Pickle Pipe: A pickle pipe allows you to cover the container and allow air to escape while the fermentation process is happening. It goes on in the same order as a lid during the canning process, then the ring holds it in place.

Basic Steps:

Prepare the Cabbage:

Remove the outer leaves from the cabbage.
Slice or shred the cabbage finely. I take the easy way out and use the “slicer” blade on our Ninja food processor. Shreds in a snap!

Mix with Salt:

Place the shredded cabbage in a large bowl and sprinkle with salt. A 2% brine is usually about 1-2 tablespoons per head of cabbage, but it is best to weigh your cabbage and do the math.
Massage and knead the cabbage with your hands for a few minutes. This process helps release the cabbage’s juices, which will form the brine. I like to wear gloves during the handling portion but that’s just personal preference.

Pack into Container:

Pack the cabbage tightly into your fermentation vessel, pressing down firmly to remove air pockets and ensure the cabbage is submerged in its own brine.

Weigh Down:

Place a weight on top of the cabbage to keep it submerged in the brine. Leaving about 1/4″ or more of the brine above your cabbage helps prevent mold growth.

Cover and Ferment:

Cover the container with a pickle pipe to allow gases to escape while keeping contaminants out. Screw on a ring over the pickle pipe just as you would if it was a canning lid.

I like to place my jars in a glass pan just in case the kraut gets really bubbly and escapes the jar (as me how I know about that…) Find a closet shelf or cupboard to put it in so the magic can begin! Let the sauerkraut ferment in a dark cupboard or closet at room temperature (ideally 65-75°F or 18-24°C) for 1 to 4 weeks, checking it daily to ensure that your brine has not evaporated and left your Kraut uncovered. Taste it periodically to check the flavor. The longer it ferments, the tangier it will become.

Store the finished Kraut:

Once it reaches the flavor you like, transfer the sauerkraut to clean jars, seal them, and store them in the refrigerator. For this batch, I combined the 2 quart jars of kraut into a 1/2 gallon jar for more efficient storage. The cold will slow down the fermentation process, keeping it at a consistent flavor.

Tips:
Sanitation: Ensure everything is very clean to avoid introducing unwanted bacteria.
Submersion: Keeping the cabbage fully submerged in its brine is crucial to avoid mold.
Patience: Fermentation takes time, so be patient and taste it often to find the perfect balance for your taste.
Making sauerkraut is a relatively easy process, and it’s a great way to experiment with fermentation at home.

But have you ever considered what makes sauerkraut so amazing?

Flavor: The fermentation process gives sauerkraut its distinctive tangy taste. As cabbage ferments, it develops complex flavors and a satisfying crunch that many people find delicious.

Digestion: Sauerkraut is high in fiber, which can help with regularity and constipation. It also contains probiotics, which can help with digestion. Probiotics are beneficial bacteria that support gut health, which can improve digestion and boost the immune system.

Gut health: Not only can sauerkraut help support a healthy gut and gut flora, which can help prevent harmful toxins from entering the body, it can also be beneficial after taking antibiotics to help rebalance gut flora.

Immunity: Sauerkraut’s probiotics can help support gut flora and keep the stomach lining healthy.

Antioxidants: Sauerkraut contains antioxidants that can help detoxify the body and maintain healthy cell development. Some of these antioxidants are also anti-inflammatory, which can help with joint and muscle discomfort.

Vitamin C: Sauerkraut is rich in vitamin C, which can help maintain a healthy metabolism.

Vitamin K: Sauerkraut is a good source of vitamin K, which helps the body clot blood.

Heart health: Sauerkraut’s fiber and probiotics may help reduce cholesterol levels, which could contribute to a healthier heart.

Preservation: Fermentation is an ancient preservation method. Sauerkraut can be stored for long periods without refrigeration if kept in a sealed container, making it a practical food choice.

Cultural Significance: Sauerkraut has deep roots in many cultures, especially in Central and Eastern Europe. Its preparation and consumption are tied to various traditions and historical practices. Some may call it “comfort food”.

Multiple Applications: It can be used in a variety of dishes, from traditional German meals like bratwurst and pork knuckles to modern recipes like sandwiches and salads. Sauerkraut is incredibly versatile! Here are some tasty ways to use it:

• Classic Reuben Sandwich: Layer sauerkraut with corned beef, Swiss cheese, and Russian or Thousand Island dressing on rye bread. Grill it to melt the cheese and warm up the ingredients.
• Topping for Bratwurst or Hot Dogs: Add sauerkraut to grilled bratwurst or hot dogs for a tangy crunch. It’s especially good with mustard.
• Sauerkraut and Pork: Combine sauerkraut with pork chops, pork shoulder, or pork sausage. The tanginess of the sauerkraut complements the richness of the pork. You can cook them together in a slow cooker or bake them in the oven.
• Sauerkraut Soup: Make a hearty soup by adding sauerkraut to a base of broth with ingredients like potatoes, carrots, onions, and smoked meats.
• Sauerkraut Salad: Toss sauerkraut with some chopped vegetables, fresh herbs, and a light vinaigrette for a tangy, crunchy salad.
• Sauerkraut in Casseroles: Incorporate sauerkraut into casseroles or bakes. It pairs well with ingredients like potatoes, cheese, and meats.
• Sauerkraut Dip: Mix sauerkraut with cream cheese or Greek yogurt, a bit of garlic, and some herbs to make a tangy dip for crackers or bread.
• Sauerkraut and Eggs: Add sauerkraut to scrambled eggs or an omelet for a tangy twist on breakfast.

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