How to Make Sauerkraut

If you’ve ever tasted sauerkraut in a restaurant or in any other place, you might wonder how it was made; you might even want to make your own at home! Well, have no fear the answer is here. Below are the steps and ingredients needed to make sauerkraut.

    Your Homegrown or Bought Green or Purple Cabbage
    2 tablespoons of Sea Salt
    Chopping Device (A knife would be enough)
    Cutting Board
    2 Bowls that can fit inside one another

  1. First, be sure to sterilize your bowls. You can do this by using boiling water or use your dishwasher if you have one.

  2. Slice your cabbages thinly. You can use a knife or other chopping equipment. The important thing is you need to chop and slice the cabbage as finely sliced as possible.

  3. After chopping the cabbage, you may proceed to putting layers of it into the bowl then sprinkle with sea salt. The salt will render the water from the cabbage creating brine that will culture the cabbage. For each layer of cabbage you should also sprinkle a bit more salt.

  4. To help jump start the culturing process to actually make sauerkraut, press down the cabbage firmly as much as possible. This will help push out the juice of the cabbage so that the salt may absorb it. You can use the outer leaves of your cabbages to cover the top, or you can use plastic wrap. Make sure that the entire surface is totally covered and airtight.

  5. Since you can’t stay pressing down the cabbage all the time, place the second bowl on top of the chopped cabbage. You can add a heavier weight on top of the first bowl for an additional push. Be careful in placing the additional weight as it may break the bowl itself. Leave the bowls in a cool, dry place away from direct sunlight. Check up on the cabbage after 18 to 24 hours to make sure that there is still enough water; you can add more salt+water solution if the water level has dropped considerably.

  6. The whole fermenting process can take 4 days or more (if you want the taste to become more concentrated you can leave it longer). Check on it regularly to see if it’s ready. You can continue fermenting it even if it already tastes good, but you might want to stop after a week or so to prevent spoiling and wasting perfectly good sauerkraut. Sometimes there will be a grey mold in the mixture. Remove it before eating and transferring it to another container.

You now have a huge batch of delicious homemade sauerkraut that you can enjoy with your entire family. If you still have a lot of it left over, you can place them in plastic containers and store them in your refrigerator and they will still be good for a couple more weeks. These steps will help you make sauerkraut efficiently and without problems. Just be sure to follow the steps carefully.