How to Make Sauerkraut - one of the easiest homemade fermented foods

Summary

In this video, Regina from Lilalicious demonstrates how to make homemade sauerkraut, a simple and nutritious fermented food. She walks viewers through the process, from preparing organic cabbage and adding salt, to massaging the cabbage to release its liquid. Optional ingredients like carrots, caraway seeds, and cabbage cores are incorporated to enhance flavor. Regina emphasizes the importance of pressing the cabbage under brine, using either fermentation crocks or mason jars. The sauerkraut ferments for one to four weeks, with taste tests to determine the desired tanginess. The final product is a probiotic-rich treat that can be stored and enjoyed for months.

Takeaways

• 😀 Sauerkraut is a lacto-fermented cabbage dish that is easy to make at home, requiring only cabbage and salt as the basic ingredients.
• 😀 Making sauerkraut is a simple process compared to other fermented foods like kombucha, yogurt, and sourdough bread, which require a starter culture.
• 😀 You can use store-bought organic cabbage for sauerkraut, removing and discarding outer layers for cleanliness, and reserving some leaves for later.
• 😀 To shred the cabbage, a large knife can be used, or a food processor can speed up the process for efficiency, especially for larger batches.
• 😀 Salt is essential in sauerkraut, and about 20 grams (1 heaping tablespoon) of salt is needed for every kilogram (2.2 pounds) of cabbage.
• 😀 After salting the cabbage, it should sit for 10 to 30 minutes to allow the salt to draw out the water, making it easier to process.
• 😀 Carrots can be added to the sauerkraut for extra color and flavor, but they should not overpower the cabbage—one or two small carrots is sufficient.
• 😀 The cabbage core can also be shredded and added to the sauerkraut to avoid wasting it and to enhance the texture of the final product.
• 😀 Hand-massaging the cabbage mixture helps release liquid and is the preferred method to ensure a crunchy texture while fermenting.
• 😀 After massaging the cabbage, press it into a container (such as a fermentation crock or mason jar), ensuring the cabbage is submerged under the brine with the help of a fermentation weight or a makeshift weight like a water-filled jar.
• 😀 Sauerkraut should be fermented in a cool, dry place for 1 to 4 weeks, and it's important to check daily during the first week to ensure the cabbage stays submerged to prevent mold or spoilage.

Q & A

What is sauerkraut, and how is it made?

Sauerkraut is lacto-fermented cabbage. It is made by shredding cabbage, mixing it with salt, and allowing it to ferment over time. The salt draws out water from the cabbage, creating a brine in which the cabbage ferments.

Can you make sauerkraut without a fermentation crock?

Yes, you can make sauerkraut without a fermentation crock. Although a fermentation crock makes the process easier, you can use large bowls or mason jars instead.

What is the purpose of adding salt to the cabbage?

The salt draws out the water from the cabbage, creating a brine that aids the fermentation process. It also helps preserve the cabbage and enhances the flavor.

How long should you let the salted cabbage mixture sit before proceeding?

You should let the salted cabbage mixture sit for about 10 to 30 minutes. This allows the salt to draw out the water from the cabbage, making it easier to process.

Is it necessary to add additional ingredients like carrots or caraway seeds?

No, adding ingredients like carrots or caraway seeds is optional. The carrots add color and flavor, while caraway seeds provide a distinct taste. However, not everyone adds these ingredients, as they are based on personal preference.

How do you process the cabbage after mixing it with salt?

After mixing the cabbage with salt, you can process it by massaging it by hand or using a tamper. This helps release the liquid from the cabbage, which is essential for the fermentation process.

What is the purpose of covering the cabbage with reserved cabbage leaves?

The reserved cabbage leaves are used to help keep the shredded cabbage submerged under the brining liquid, preventing exposure to air, which could lead to spoilage or mold growth.

What should you do if the cabbage rises above the liquid during fermentation?

If the cabbage rises above the liquid during fermentation, you should check it daily and press it down to keep it submerged. This prevents the cabbage from becoming exposed to air and potentially rotting or growing mold.

How long does it take for sauerkraut to ferment, and how can you tell when it's ready?

Sauerkraut typically takes one to four weeks to ferment. The best way to tell if it's ready is by tasting it. If you prefer a milder flavor, one week of fermentation is sufficient. For a more tangy taste, you can wait up to four weeks.

How should you store the sauerkraut once it's fermented?

Once the sauerkraut has reached your desired level of fermentation, store it in the refrigerator. It can be transferred to mason jars or other sealable containers and should be consumed within four to six months.