It’s shockingly easy to make sauerkraut. Requiring just three ingredients (cabbage, salt and water), if you leave it on the countertop for a few days you’ll end up with a lightly tangy, savoury and salty sauerkraut that tastes much better than store-bought versions and doesn’t have that strong vinegary taste.
The Benefits of Eating Sauerkraut
Naturally fermented sauerkraut is really healthy. It’s a probiotic food which is great for the gut and digestion, and also contains a good amount of vitamin C and fibre. Red cabbage in particular also has higher amounts of many nutrients than white cabbage, which is why I’ve chosen to use it for this tutorial.
How Long Does it Take to Ferment Sauerkraut?
In my experience, it takes about 4-5 days to ferment this red cabbage sauerkraut at home, depending on room temperature and other factors. Leaving it to ferment longer than this is a matter of personal preference. I’ve left mine up to 8 days before for a tangier flavour!
How to Make Your Own Sauerkraut
What You’ll Need
- red cabbage
- sea salt
- water
- a mason jar or glass jar with lid
The Method
Step one: Clean your mason jar thoroughly by sanitizing or washing it in hot soapy water.
Step two: Set aside one piece of cabbage that’s slightly larger than the mouth of the jar.
Step three: Slice the rest of the cabbage thinly. Aim to make each piece similar-sized, so they all ferment at the same speed.
Step four: Place the sliced cabbage in the jar, pressing it down fit as much in as possible. Fill all the way up.
Step five: Dissolve sea salt in water to create a brine. Pour over the cabbage, up to about 1cm from the mouth of the jar.
Step six: Fit the large piece of cabbage just below the water line, tucking the corners down below the neck of the jar. This will keep the other pieces of cabbage underneath the water’s surface.
Step seven: Place a sheet of paper towel on top of the jar, securing with string/elastic band.
Step eight: Leave to ferment on a countertop for 4 days, topping up brine if any has evaporated. If white scum appears on top of the cabbage at any point, scoop off with a clean spoon.
Step nine: After 4 days, sample. If the cabbage is fermented to your taste, screw a lid on the jar and store in the fridge fridge. If not, leave on the countertop for a day or two longer, until desired taste is reached.
Adding Flavors
Once you’ve grasped the basic recipe, there are so many ways to customize it!
Try adding any of these:
- Garlic, ginger or cumin seeds – add to jar before adding the cabbage
- Beetroot or carrot – grate and mix with cabbage before adding to jar
Tips
- Salt – Use a salt that’s finely ground, and not coarse. This will make it much easier to stir into water when making brine. Use a good quality sea salt or Himalayan salt.
- Avoiding mould – Make sure your glass jar is thoroughly cleaned before beginning, to avoid unwanted bacteria.
- Red or white cabbage for sauerkraut – If you’re wondering what the best cabbage for sauerkraut is, it’s really a matter of preference. White cabbage is traditionally used, but personally I prefer the taste of red, and I find it contains more nutrients.
Vegan Sauerkraut
A lightly tangy, savory and salty sauerkraut that tastes much better than store-bought versions and doesn’t have that strong vinegary taste.
Ingredients
- 1/2 a head of red cabbage
- 1 tbsp sea salt – Use fine ground sea salt as you’re mixing it into water
- 3 cups water
- 1 litre/32 oz mason jar or glass jar with lid
Instructions
- Clean your mason jar thoroughly by sanitizing or washing it in hot soapy water.
- Set aside one piece of cabbage that’s slightly larger than the mouth of the jar.
- Slice the rest of the cabbage thinly. Aim to make each piece similar-sized, so they all ferment at the same speed.
- Place the sliced cabbage in the jar, pressing it down fit as much in as possible. Fill all the way up.
- Dissolve sea salt in water to create a brine. Pour over the cabbage, up to about 1cm from the mouth of the jar.
- Fit the large piece of cabbage just below the water line, tucking the corners down below the neck of the jar. This will keep the other pieces of cabbage underneath the water’s surface.
- Place a sheet of paper towel on top of the jar, securing with string/elastic band.
- Leave to ferment on a countertop for 4 days, topping up brine if any has evaporated. If white scum appears on top of the cabbage at any point, scoop off with a clean spoon.
- After 4 days, sample. If the cabbage is fermented to your taste, screw a lid on the jar and store in the fridge. If not, leave on the countertop for a day or two longer, until desired taste is reached.
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Recipe, text, and photography by Elizabeth Emery.
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