How To Make The Easiest Homemade Sauerkraut

Summary

In this video, the creator demonstrates how to make simple, old-school sauerkraut using just cabbage and salt. The process is explained step-by-step, from slicing the cabbage to fermenting it at room temperature for 2-3 weeks. Emphasis is placed on the importance of precise measurements, especially using a scale for the cabbage and salt ratio (2%). The video encourages a hands-on approach with fun tips for fermenting at home, highlighting the versatility of sauerkraut for different meals. The creator also shares personal preferences and advice for optimal fermentation and storage.

Takeaways

• 😀 Old-school sauerkraut is a simple and basic recipe that only requires cabbage and salt.
• 😀 To make sauerkraut, the cabbage is shredded and weighed, and 2% of the weight is added as kosher salt.
• 😀 The process involves squeezing and kneading the cabbage to release its liquid, which forms the brine for fermentation.
• 😀 Once the cabbage is pressed into a jar, it should be submerged in its own liquid to avoid air exposure.
• 😀 A plastic wrap or bag can be used to create surface tension and help keep the cabbage submerged during fermentation.
• 😀 The fermentation process typically takes 2 to 3 weeks at room temperature, but the length can vary depending on personal taste.
• 😀 Regular taste testing is encouraged to determine the desired level of sourness.
• 😀 The sauerkraut can be used in a variety of dishes such as a Reuben sandwich, pork dishes, or with mustard in a bun.
• 😀 It is important to label your ferments to keep track of their progress and to avoid confusion.
• 😀 Once the sauerkraut has finished fermenting, it should be stored in the fridge where it can last for at least a month.
• 😀 Sauerkraut is a low-effort, highly customizable recipe, ideal for beginners and those looking to try fermenting.

Q & A

What is the basic recipe for making sauerkraut?

The basic recipe for sauerkraut is simply cabbage and salt. You slice the cabbage, weigh it, then add salt (2% of the weight of the cabbage), and massage it to release its natural juices. Once packed into a jar, the cabbage ferments for 2 to 3 weeks.

Why is it important to weigh the cabbage when making sauerkraut?

Weighing the cabbage ensures you use the correct amount of salt (2% of the cabbage’s weight). This helps prevent the sauerkraut from being too salty or not salty enough, ensuring proper fermentation and flavor.

How do you calculate the amount of salt needed for the sauerkraut?

To calculate the amount of salt, multiply the weight of your cabbage by 0.02 (which is 2%). For example, if your cabbage weighs 1800 grams, you’ll need 36 grams of salt.

What is the purpose of massaging the cabbage with salt?

Massaging the cabbage helps to break down its structure and release its natural liquids. These liquids then form the brine needed for fermentation, which is key to the process of making sauerkraut.

What happens if the cabbage isn't submerged in its own liquid during fermentation?

If the cabbage isn’t submerged, it can be exposed to air, leading to spoilage or mold growth. It's crucial to press the cabbage down so that it stays fully covered by the brine during fermentation.

Can I use a plastic bag filled with water to keep the cabbage submerged?

Yes, using a plastic bag filled with water is a great way to keep the cabbage submerged. The added weight helps to press the cabbage down into the brine, ensuring it stays covered throughout the fermentation process.

How do you know when the sauerkraut is ready to eat?

The sauerkraut is usually ready in about 2 to 3 weeks. Taste it regularly as it ferments to check for the desired level of sourness. The kraut can be eaten at any point during the fermentation, but 2 weeks is often considered the sweet spot for flavor.

Can I speed up the fermentation process for sauerkraut?

Fermentation typically takes 2 to 3 weeks, depending on the temperature and your taste preference. While you can't speed up the natural fermentation process, storing the jar in a warmer place may accelerate it slightly.

What are some ways to use homemade sauerkraut once it's ready?

Homemade sauerkraut can be used in many dishes. It’s great on sausages, hot dogs, or in a Reuben sandwich. You can also serve it as a side with pork chops, mix it into salads, or use it as a topping for soups and stews.

How long does homemade sauerkraut last once it's finished fermenting?

Homemade sauerkraut can last for at least a month in the fridge. The acidity from the fermentation helps preserve it, but most people finish it before it has a chance to spoil!