Sauerkraut is finely shredded cabbage that has undergone lacto-fermentation, the same process that makes kimchi and dill pickles. Salt draws out the cabbage's own water to make a brine, lactic acid bacteria turn its sugars to acid, and the result keeps for months and tastes of nothing you can buy. It is best made in a glazed, water-sealed fermentation crock with weights, and it is the easiest ferment to start with.
For a full walk-through with timings and troubleshooting, read Your First Sauerkraut, Start to Finish and Is My Ferment Fine? in the journal.
What you need
- A TOMO fermentation crock with its two ceramic weights and wooden tamper
- A large mixing bowl and kitchen scales
- Glass jars for storing the finished kraut
- Green or red cabbage
- Fine non-iodised sea salt, 2% of the cabbage's weight (20 g per kilogram, about 3½ teaspoons per 2 lb head)
How much cabbage per crock
| Crock |
Cabbages |
Finished sauerkraut |
| 3 litre |
2–3 medium heads |
About 5 quart jars |
| 7 litre |
5–7 medium heads |
About 12 quart jars |
Plain sauerkraut
- Remove the wilted outer leaves, keep two whole leaves aside, and cut out the core.
- Shred the cabbage finely with a large knife or mandoline and weigh it.
- Add 2% salt by weight and massage until a good amount of brine develops.
- Pack the cabbage into the crock in layers, pressing each one down hard with the wooden tamper to drive out air.
- Lay the reserved leaves on top, then set the two ceramic weights on them and press so everything sits below the brine.
- Put the lid on and fill the water channel. Keep it topped up.
- Leave at cool room temperature. Taste from two weeks; three to four weeks gives a rounder sourness. Transfer to jars and refrigerate when it tastes right.
Sauerkraut keeps its flavour in the refrigerator for several months.
Red cabbage, apple and ginger sauerkraut
Ingredients
- 1 red cabbage, about 2 lb
- 2% fine sea salt by weight (about 18 g for a 2 lb head)
- 2 Granny Smith apples
- One 2-inch piece of fresh ginger, peeled
- 1 teaspoon allspice berries
Method
- Prepare and shred the cabbage as above and weigh it.
- Thinly slice and julienne the apples with the peel on.
- Slice the ginger into coins and bruise them with the side of a knife to release their oils.
- Toss the apples, ginger and allspice through the cabbage.
- Add the salt and massage until brine develops.
- Pack into the crock, weight it, lid it and fill the water channel exactly as for plain sauerkraut.
- Taste from two weeks and refrigerate in jars when it tastes right.
