Why Learn to Make Sauerkraut?

Sauerkraut is not just a traditional dish; it's a modern superfood. Packed with vitamin C and lactic acid bacteria, it supports immunity and digestion. With minimal calories, sauerkraut offers maximum health benefits and flavor — especially in winter!

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Ingredients and Ratios

• 1 medium head of cabbage
• 1-2 carrots
• 1-2 bell peppers
• Salt (1 heaping teaspoon per medium head of cabbage, but adjust to taste as cabbage heads vary in size)

Why No Sugar?
Some add sugar to speed up fermentation, but with carrots and bell peppers, there is enough natural sweetness (fructose). No additional sugar is needed.

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Step 1: Choosing and Buying Cabbage
Many overestimate the importance of cabbage variety, thinking that only “special” types are suitable for fermentation. In reality, with proper fermentation techniques, you can ferment any cabbage, even red cabbage, which is firmer and drier.
In the US and Europe, common cabbage varieties suitable for sauerkraut include Green Cabbage, Danish Ballhead, Late Flat Dutch, and Brunswick. Generally, choose fresh, firm, and juicy cabbages, regardless of variety, to ensure the best fermentation results. If in doubt, simply select the juiciest cabbage available in your region — the fermentation technique will do the rest!
When cabbage is very juicy, it releases a lot of juice quickly when chopped — and you'll soon see why this matters.
If you can't find the perfect cabbage variety, don't worry. The fermentation method I'll teach you will make up for any shortcomings in the starting ingredient.

Step 2: Chopping Cabbage and Vegetables

Properly chopping cabbage greatly affects texture and fermentation. The classic method is hand-shredding with a knife or a special grater, resulting in long, thin strips that stay crunchy.

Hand-Shredding:
Pros: Perfect texture and classic appearance.
Cons: Time-consuming and requires patience.
Tip: Use a sharp, long knife. You can find tutorial videos on YouTube for inspiration.

Mandoline Slicer:
Pros: Speeds up the process and gives uniform slices.
Cons: High risk of hand injuries and not the fastest method.
Tip: Use a hand guard or silicone gloves for safety.

Food Processor (My Favorite Method):
With limited time, I prefer a food processor. Although the pieces are smaller than with hand-shredding, the speed is worth it — you can shred an entire head in 5 minutes by adjusting the blade thickness.

Key Point:
Regardless of the method, aim for uniformity over perfection. Thinner, more even slices release juice faster, ensuring successful fermentation.

Carrots and Peppers: Grate carrots on a coarse grater and slice peppers into strips. I also use a food processor for this step.

Step 3: Choosing the Right Container

Best Options:

• Enameled cast iron pot – great for fermenting one cabbage head.
• Large glass jar – mine fits 2-3 large cabbage heads.

What Not to Use:

• Metal containers (acid reacts with metal and will spoil the sauerkraut).

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Step 4: To Knead or Not to Knead – That is the Question!

Kneading the cabbage helps release juice quickly, essential for fermentation. I prefer not to do it by hand – it’s time-consuming and tiring.

When Can You Skip Kneading?
If you have a juicy cabbage variety (or very fresh, green cabbage) and plenty of vegetables (carrots, bell peppers), a heavy weight will press out the juice for you.

When is Kneading Essential?
For dry, firm cabbage that doesn’t release juice easily, kneading is necessary. A wooden tamper works best.

How to Knead Cabbage Properly:

• Divide shredded cabbage into 2-3 batches for easier handling.
• Use a wooden tamper to pound each batch until it starts releasing juice (not fully liquid, just moist).
• Transfer each batch to the fermentation container as you finish.

Tip: If you have a helper (like my husband), involve them – it’s faster and more efficient.

Conclusion: Kneading isn’t always necessary. With a good weight and juicy vegetables, you can skip it. But for dry cabbage, kneading ensures successful fermentation.

Step 5: Layering and Salting

There are two methods:

• Mix everything at once: Cabbage, carrots, peppers, salt, and spices. But I don’t use this method.
• Layering (my favorite method):

1. A layer of cabbage.
2. A bit of carrots and peppers.
3. A pinch of salt. Repeat 2-4 times until the container is full.

Important: Don’t oversalt! It’s better to undersalt — you can always add more later if needed.
Why salt immediately? Salt helps release a lot of juice, essential for fermentation.

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Step 6: Pressing and Releasing Juice (The Most Important Step)

Why is a heavy press essential?
A heavy press compresses the cabbage, forcing out the juice needed for fermentation. Many believe the key to perfect sauerkraut is the cabbage variety, recipe, or slicing method. But the true key is a properly placed heavy press.

IMPORTANT: After 2-3 hours, your cabbage should be covered with juice. Without this, fermentation won't start, and the cabbage will spoil. The maximum time without juice is about 12 hours — after that, it's unsalvageable.

What press to use?

• A plate weighted down with a jar of water, dumbbells, etc.

After 12-24 hours, the cabbage will shrink to about half its original volume under the press.

See the photo above: I use about 9 kg (20 lbs) of weight: two 3 kg (6.6 lbs) dumbbells (finally useful!) and a 3 kg (6.6 lbs) jar of water on a plastic container lid fitted into the jar’s opening.

Step 7: Releasing Gas

During fermentation, carbon dioxide is released and must be let out to prevent spoilage — another crucial step.

How to release gas:
Poke the cabbage with a wooden stick (a sushi stick works perfectly) 2-3 times a day, all the way to the bottom. Poke and wiggle the stick in 3-5 different spots for even gas release.

For small containers (with just one cabbage head), simply press down on the weight several times in a row to release gas without poking.

To stir or not to stir?
Some believe stirring kills beneficial bacteria. I don’t stir either — just poke to release gas.
Important: Never use metal; always use a wooden stick to avoid harming the bacteria.

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Step 8: Checking Readiness and Storage

Sauerkraut is ready 48-72 hours after fermentation starts (once covered with juice). Timing depends on room temperature, cabbage variety, etc. Mine is usually ready in 48 hours, but for firm, dry cabbage, it can take up to 72 hours.

How to know it's ready?
Taste it — that’s the only way.
It shouldn’t be too sour, so start tasting at 48 hours.

Storage:
Once fermented, move the sauerkraut to the refrigerator to stop fermentation and prevent over-fermentation.

Post-Fermentation Maturation:
Even in the fridge, sauerkraut continues to mature slowly:

• Slow Fermentation: Cold temperatures slow but don’t stop lactic acid bacteria activity. They continue to process sugars, enhancing the flavor over time.
• Flavor Development: Over time, the texture softens, and the flavor becomes more balanced. Initial sharp acidity mellows into a complex, well-rounded taste.
• Aroma Maturation: Extra time allows flavors and aromas to distribute evenly, making the sauerkraut richer and more interesting.

Many believe sauerkraut tastes even better after a couple of weeks in the fridge! Just keep it tightly sealed to prevent oxidation and unwanted bacteria or odors.

One time, I almost lost a batch of sauerkraut to spoilage. I was too lazy to knead the cabbage and only used a 3 kg (6.6 lbs) press. After 12 hours, it still wasn’t covered with juice. I increased the press weight to 8-9 kg (17.6-19.8 lbs), and the cabbage quickly released juice and started fermenting properly.

Why is Sauerkraut a Superfood?

• High in vitamin C — a perfect winter source.
• Contains probiotics that support gut health.
• Improves digestion and boosts immunity.
• Low-calorie with rich flavor.

How to Serve Sauerkraut?

• Best with unrefined oil:
• My husband loves sunflower oil, I adore olive oil.
• Add green onions (tastier!) or regular onions.
• This salad is much better and healthier than winter tomatoes and cucumbers!

Common Mistakes:

• Using metal containers spoils fermentation.
• Over-kneading young cabbage makes it soft, not crunchy.
• Not releasing gas can cause spoilage.
• Using insufficient weight.

Bonus Challenge:
Once you’ve mastered classic white cabbage fermentation, get creative! Try mixing half red and half white cabbage. After fermentation, the red pigments give the mix a delicate pink hue, perfect for your table.
Tip:
Chop cabbage into even pieces for uniform fermentation. Add caraway seeds or apples for extra flavor. Experiment and enjoy!

Conclusion:
Follow the process, stick to the tips, and you’ll succeed on the first try! Homemade sauerkraut is easy, healthy, and far tastier than store-bought. Its benefits and flavor make the effort worthwhile.
P.S. Once you’ve nailed classic sauerkraut, your next challenge is spicy kimchi — but that’s another story!