How to Make Sauerkraut

Instructions

Clean everything. ...
Slice the cabbage. ...
Combine the cabbage and salt. ...
Pack the cabbage into the jar. ...
Weigh the cabbage down. ...
Cover the jar. ...
Press the cabbage every few hours. ...
Add extra liquid, if needed.

How long is too long to ferment sauerkraut?
How is sauerkraut made?
How long should sauerkraut be cooked?
Do you seal sauerkraut?
What to add to sauerkraut to make it taste better?
Can homemade sauerkraut go bad?
What spices go well with sauerkraut?
Should I eat sauerkraut every day?
Can I add vinegar to my sauerkraut?
Should I rinse sauerkraut before using?
Should you Drain sauerkraut before cooking?
What can I do with homemade sauerkraut?

How long is too long to ferment sauerkraut?

Time (and Our Three Friends) – 3 Weeks Recommended:

The best quality sauerkraut is fermented for a minimum of 20 days. This time span ensures good flavor development, proper acidity level and complete consumption of all the sugars in the cabbage.

How is sauerkraut made?

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

How long should sauerkraut be cooked?

Add squeezed sauerkraut to onion. Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Do you seal sauerkraut?

Keep smelling and tasting your sauerkraut to see how it develops. When you are happy with it, seal the lid and store in your fridge (or in a room that is 15C or cooler). It should keep for months.

What to add to sauerkraut to make it taste better?

In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened. While the onion and garlic are cooking, drain the sauerkraut. When the onion and garlic are softened, add the drained sauerkraut, chicken stock, sugar, black pepper, caraway seeds and apple chunks.

Can homemade sauerkraut go bad?

Like pickles, and other fermented food, sauerkraut usually comes with a best-by date or sell-by date on the label. And no matter if it's the refrigerated or shelf stable variety, both of them can easily last months past that date as long as they stay unopened.

What spices go well with sauerkraut?

Ginger soothes and supports the digestive system, and it works well in sauerkraut paired with turmeric and black pepper or hot chilies and garlic. Dill, both fresh and dried, gives sauerkraut a fresh flavor and is reminiscent of dill pickles.

Should I eat sauerkraut every day?

Eating sauerkraut may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight. To reap the greatest benefits, try eating a little bit of sauerkraut each day.

Can I add vinegar to my sauerkraut?

Adding vinegar to your vegetable ferment gives it an instant sour tang. With time, lacto-fermentation develops that same tang by the growth of the lactic-acid bacteria that create lactic acid to preserve and add tang to your ferment.

Should I rinse sauerkraut before using?

Most canned sauerkraut comes in brine (usually salt and water), so you don't have to rinse it before you strain it. Not rinsing it helps preserve the flavor in canned sauerkraut. However, if you prefer milder-tasting sauerkraut you can rinse it with water before the straining process.

Should you Drain sauerkraut before cooking?

To cook sauerkraut from a jar, use a colander to drain the brine. If you like tangy and salty taste you can start cooking the sauerkraut right away. Otherwise, rinse the sauerkraut through cold water for a couple of minutes to wash off the saltiness.

What can I do with homemade sauerkraut?

Potato salad: Sauerkraut is an appealing addition to both classic and German potato salad. Give it a try at your next gathering. Egg salad: Add new dimension and crunch to classic egg salad with the addition of sauerkraut. Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese.