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Premium Member
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Discussion Starter #1
Wifey wanted some fresh Sauerkraut since she's on this Keto Diet kick. We were running low at one gallon and a quart Mason jars full... LOL! Made my last batch of Kraut back in July 2016, man that aged Kraut is GOOD!!!

Used Starsan sanitizer (used in brewing beer) on everything that touched the cabbage. Packed down the salted cabbage (3 heads) with a mason jar inorder to release the water in the shredded cabbage to make brine juice. Made extra brine in a sauce pan and filled a 1 gallon freezer bag to weight down the ceramic plate that keeps the cabbage submerged in the brine. Put the container in a dark cool location to ferment. Now the waiting game begins.:fing32:

Followed these directions:


Use fresh cabbage. The better your ingredients, the better the finished product will be.
Use at least some salt. Salt is a traditional ingredient in sauerkraut because it increases shelf life, texture, and flavor. The amount of salt used can vary according to personal taste preference. We recommend 1 to 3 Tbsp. per quart of water.
Create an anaerobic environment. This is an absolute essential 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 ferment 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. This can be a bit overwhelming you're new to making fermented foods, and just trying to figure what you need to get started.

Our tutorial Fermentation Equipment: Choosing the Right Supplies goes into detail about different options, but the reality is having the basics like a good knife, container for fermenting, a fermentation weight, and some sort of lid with an airlock is all you need to get started.
Methods for Making Sauerkraut
1. 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.

Move the cabbage and juice to fermentation containers, weight the cabbage down to keep it below the brine. Cover with tight-fitting lids, airlock lids, or a tight-weave cloth, secured with a rubber band.
2. Weighting and Pressing Kraut in a Crock

Place shredded cabbage and salt in a large fermentation crock or bowl. Instead of pounding, weigh the cabbage down with heavy bowls or stones. Press on the weights regularly to draw the natural juices out of the cabbage and submerge the cabbage slowly in the brine.

After a couple of days, with continued pressing, the cabbage will have accumulated a fair amount of liquid at the top, enough to cover the cabbage completely.
3. Whole Cabbage Heads with Brine

In this method the cabbage is not shredded or sliced prior to fermenting. Since whole cabbage heads cannot form their own brine fast enough to protect them from mold and unwanted yeasts a brine is generally created then used for fermenting.

While this method is the least labor-intensive, it takes the longest. Four weeks or more are necessary before moving to cold storage because of the size of the cabbage heads.

Below you'll find our basic sauerkraut recipe. This recipe utilizes the pounding and kneading method. It is a great place to start for anyone just beginning to explore fermented vegetables.

Once you've mastered the basics, you can vary this recipe by adding other vegetables, herbs, and spices. Or use one of our sauerkraut recipes for inspiration.

1 Medium Head of Cabbage
1-3 Tbsp. sea salt


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.
Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. 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.


For a more complex flavor add caraway seeds (to taste).

Prior to culturing, you can also mix 1 part other vegetables or ingredients (shredded carrots, apples, etc.) with 5 parts cabbage to vary the recipe.


Premium Member
4,014 Posts
Discussion Starter #3
Stone crocks are great!!

I have two, a large and medium sizes that I use when making large batches of pickles or kraut. We're making a small batch of three heads of cabbage this time so just using the plastic container. I do have three gallon fermenting buckets with airlocks but wanted to try an open air fermentation of the cabbage this time.

My aunt makes the best pickled corn! I may have to go buy a bushel or two of sweet corn and break out those stone crocks! Just have to find her recipe again. :fing32:

I would love to have a below ground root cellar to keep my canning goods and fermentation projects in the cool. Sadly living just above sea level where you can dig to the water table with a table spoon kinda turns your cellar into a swimming pool. I have to keep the fermenting projects in my air conditioned closet....luckily I have a big closet or the wifey would run me out of the house! :hide:

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