Homemade Sauerkraut Part 1 – Recipe | Fermentation Project

Name: Homemade Sauerkraut (Part 1) - Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 21 d 40 min
Ingredients: 2 Lb Portions of Green Cabbage (Core & Outer Leaves Removed); Canning Salt (*see Notes below for calculating amount of Salt needed); 1-2 Tbl Caraways Seeds (Optional)

Homemade Sauerkraut Part 1 – Recipe | Fermentation Project

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Today we will be going over the Recipe & How to Ferment Cabbage in order to make Homemade Sauerkraut! We will also show 4 Different Varieties or Flavors of Sauerkraut you can try yourself! Follow along, Step-By-Step, in the Recipe Card of Video below to see How to Create this Tangy & Delicious Condiment or Side Dish – Sauerkraut. We discuss some other tips & suggestions for what to do during the Process of Fermentation as well in this video.

We’ll use the Cooktop Water Bath Canner (for Water Bath Canning) to process a nice size batch of jars of these 4 varieties of Sauerkraut! Check out Part 2 of this Home Fermentation Project on how to Can this Homemade Sauerkraut!

Heads of Cabbage, Glass Weights and Wooden Masher for Making Sauerkraut (Part 1) - Recipe — **Heads of Cabbage, Glass Weights and Wooden Masher for Making Sauerkraut**

Salt, when Mashed with the Cabbage, helps release liquid to create a brine for Sauerkraut (Part 1) - Recipe — **Heads of Cabbage, Glass Weights and Wooden Masher for Making Sauerkraut**

This Homemade Sauerkraut part 1 – Recipe is gone over, step by step in this video on YouTube. Check it out by following the link below!

Homemade Sauerkraut Part 1 – Recipe | Fermentation | How to Ferment Sauerkraut & Make 4 Varieties! (youtube.com)

Homemade Sauerkraut (Part 1) - Recipe

Today we will be going over the Recipe & How to Ferment Cabbage in order to make Homemade Sauerkraut! Follow along, Step-By-Step, How to Create this Tangy & Delicious Condiment or Side Dish - Sauerkraut.

Mix, Squeeze, Mash & Toss Time 10 minutes

Rest Time to Release Moisture for Brine 30 minutes

Fermentation Time (2-6 Weeks) 21 days

Total Time 21 days 40 minutes

Ingredients

2 Lb Portions of Green Cabbage (Core & Outer Leaves Removed)
Canning Salt (*see Notes below for calculating amount of Salt needed)
1-2 Tbl Caraways Seeds (Optional)

Instructions

Prepare your Cabbage - Wash, Remove outer wilted leaves or any dark spots. (Reserve clean pieces of outer leaves for placing on top of the shredded cabbage once in jars later)
Cut Cabbage into quarters and remove hard central core
Weigh Cabbage quarters (in Lbs & grams) and place into 2 Lbs portions
Shred the Cabbage in 1/4” - 1/16” thickness and place into a Large Mixing Bowl
Measure Canning Salt per Portion (*see Notes below)
Evenly mix the Canning Salt with the Shredded Cabbage (*see Notes below) in a large mixing bowl
Mix, Squeeze, Mash & Toss the Canning Salt with the Shredded Cabbage to help release moisture from the Cabbage – creating our brine. This takes about 10 min, then set aside about 30 min to allow more moisture to be released from the Cabbage
Add 1-2 Tbl of desired spice for a Flavored Variety of Sauerkraut (Caraway Seeds, Red Pepper Flakes or Garlic work well)
Once the Shredded Cabbage & Salt mixture has resulted in a Moist, Glistening Sauerkraut appearance, it can be placed into Quart Mason Jars or Clamp Lid Jars
Pack a few handfuls of Prepared Shredded Cabbage into each Jar, mash with Wooden Tamper, then repeat until the Jars are full to the Neck (leaving a few inches of headspace)
Place a Reserved Cabbage Leaf over the top of the Packed Shredded Cabbage in each Jar to help contain the Sauerkraut in the Brine as it ferments, adding Glass Weight on top to aid in this as well
Place Silicone Airlocks & Jar Ring if using Mason Jars or a Silicone Ring if using a Clamp Top Jar
Close Jars & place onto a Rimmed Pan to collect any liquid that may bubble over as the Sauerkraut Ferments & when burping the Clamp Top Jars during the Fermentation Process
Place Jars on Pan in a Cool, Dark area (60-70 Degrees)
Check the Jars after 1 day, then 2 times a weeks, burping the Clamp Top Jars to release pressure building as the Sauerkraut ferments
Bubbles should be forming in the Sauerkraut jars over the first week, especially by day 3, showing active Fermentation Process
The Homemade Sauerkraut will create more Brine as well as it ferments, if the shredded cabbage is not covered by an inch or two of Brine, you may need to make more Brine to add the jars (*see Notes below)
After 2-6 weeks (depending on how tart you like your Sauerkraut) the Sauerkraut should be slightly translucent and have a nice sour brine & slight crunch
If you notice any white film (Kahm Yeast) or SCOBY (Symbiotic Culture Of Bacteria and Yeast), discard affected Shredded Cabbage and wipe the inner jar to a clear result
Your Homemade Sauerkraut is ready when it is to the desired flavor you prefer!
Check out Part 2 – Canning for how to store your Homemade Sauerkraut! (*see Notes below)

Notes

If Measuring in Lbs = 1 Tbl Canning Salt per 2 Lb Cabbage
If Measuring in grams = 2-3% (2.5% works well) of gram weight of Cabbage in Canning Salt
It works well to add a layer of Shredded Cabbage, then layer of Canning Salt and repeat until all of the portion of Cabbage/Salt is in the mixing bowl
If you need additional Brine throughout the Fermentation Process or when Canning, combine 1 Quart of Boiling water with 1 1/2 Tbl Canning Salt, allow to cool and add to Jars as needed.
Once Water Bath Canned, the Homemade Sauerkraut stores on the Pantry Shelf
You can also store the Homemade Sauerkraut in an Airtight Jar in the Refrigerator for 4-6 months.
As with all Home Canning and Fermentation “When in Doubt, Throw it Out” - If something doesn’t look, smell or taste right, throw it out!

Sauerkraut is a great side dish or condiment & is made with just a few ingredients!
Talk about a healthy – clean eating – Fermentation Item!

You can make a number of different flavored Sauerkraut Varieties as shown above in the Video!

Here Are Some Helpful Items When Making Homemade Sauerkraut as well as In The Kitchen!

Fermentation Kit (For Wide Mouth Jars) – https://amzn.to/49iX6hM
Masontops Tough Bands (Wide Mouth Plastic Bands/Rings, Set of 4) – https://amzn.to/3FGB1w2
Fermentation Kit (For Regular Mouth Jars) – https://amzn.to/40nQ3A9
Masontops Tough Bands (Regular Mouth Plastic Bands/Rings, Set of 4) – https://amzn.to/49jloIq
Measuring Cups & Spoons Set (15 Piece, Stainless Steel, with 2 Cup Measuring Cup) – https://amzn.to/3L1NH4D
Kitchen Scale (22 Lb Max Capacity) – https://amzn.to/3WuIEvD
Water Bath Canner: (21.5 Quart, with Canning Tool Set) – Many sizes available – https://amzn.to/41vW1zb
Water Bath Canner: (33 Quart) – https://amzn.to/3IG79Rg
Presto 12 Quart Digital Pressure Canner (Electric Canner Style – Can be used for Water Bath Canning Also!) – https://amzn.to/3IYdusK
Cadco Stainless Steel Hot Plate (Side Burner for Water Bath Canning or Cooktop Pressure Canning) – https://amzn.to/3YcQ1bE
Norpro Canning Essentials Set: https://amzn.to/3EKFU71
Ball Home Preserving Starter Kit: https://amzn.to/3Ze3RMj
2 Quart Glass Measuring Batter Bowl with Lid – https://amzn.to/3nZXScQ
Canning Scoop/Ladle – https://amzn.to/3ywgqq3
Norpro Drying Mat – https://amzn.to/3ateczN
The All New Ball Book of Canning And Preserving Cookbook: https://amzn.to/3Osl67R
Ball Complete Book of Home Preserving: https://amzn.to/37UsY0M
Ball Blue Book Guide to Preserving: https://amzn.to/3EhzT0p
Ball Canning Back to Basics Cookbook: https://amzn.to/3EjIhfG
Amazon Fresh [Recipe ingredients can be purchased here!] (Great for Busy Day or Any Day Grocery Shopping!) – https://amzn.to/40LH4HE

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