Sauerkraut is a well-known German dish, made by finely cutting raw cabbage and fermenting it. During fermentation, the sugars present in cabbage leaves are broken down, resulting in the formation of lactic acid. This process gives Sauerkraut its unique sour taste and extended shelf life. Fermented sauerkraut is a delicious and nutritious food that is easy to make at home. Let’s explore the benefits, customizations, how to make it, and some delicious ways to use it!

Why Make Homemade Sauerkraut?

There are many benefits to making fermented sauerkraut at home. Here are a few:

• Increased Nutritional Content: Fermented sauerkraut is a great source of probiotics, which help support a healthy gut microbiome. Homemade sauerkraut also retains more of its vitamin C and other nutrients than store-bought varieties.
• Better Quality Ingredients: When you make your own sauerkraut, you can choose the quality of the ingredients. Using fresh, organic cabbage and high-quality salt can result in a tastier and healthier final product.
• Customizable Flavor: Homemade sauerkraut allows you to adjust the flavor to your taste preferences. You can add additional herbs, spices, or even fruits and vegetables to the ferment to create a unique flavor profile.

How Much Salt to Use

The size of your cabbage and the fineness of the salt you are using can make a big difference in determining how much salt you will need. This is why I prefer to stick with weighing out my ingredients.

Cabbage ferments well at 2% acidity. To determine the amount of salt to use, start by weighing your cabbage. Multiply that weight by .02% and that is how many grams of salt you need to use for that size of cabbage. For example, a cabbage weighing 1100 grams would need 22 grams of salt. (1100 x .02 = 22)

Most average-sized heads of cabbage weigh 1300-1400 grams. This means that they would require 27 grams or 1 1/2 Tbls of salt. A good rule of thumb is to use about 1 1/2 tablespoons of salt per 3-pound head of cabbage.

Customizations

While sauerkraut is delicious on its own, you can also experiment with adding other ingredients to the ferment. Here are a few ideas:

• Use other varieties of cabbage such as purple cabbage
• Add carrots, beets, or other root vegetables
• Add apples or pears
• Add sliced garlic or onions
• Add caraway or other herbs and spices
• Additional salt can be used if you prefer a saltier sauerkraut

How to Ferment Cabbage

Ingredients:
1 head of cabbage (approx. 3 pounds)
27 grams or 1 1/2 tablespoons of high-quality salt (see above for determining how much to use)
Optional: additional herbs, spices, or vegetables

1. Remove any wilted or discolored outer leaves from the cabbage and set them aside.
2. Cut the cabbage into quarters and remove the core. Cut into thin strips by hand or using a mandoline.
3. In a large bowl, sprinkle the salt over the cabbage and massage it with your hands for several minutes until it starts to release its juices. I suggest using gloves.
4. Add any additional herbs, spices, or vegetables to the bowl and mix well.
5. Pack the mixture tightly into a quart-sized mason jar or fermentation crock, leaving about an inch of headspace. The brine released should cover the cabbage completely. If not, you can add a small amount of filtered water.
6. Use the reserved cabbage leaves to cover the top of the mixture, pressing them down so that the cabbage is completely submerged in its own juices.
7. If using a mason jar, place a weight on top of the cabbage leaves to keep them submerged. If using a fermentation crock, follow the manufacturer’s instructions.
8. Cover the jar with either an airlock or a cloth secured with a rubber band. If using a crock cover with its lid. Allow it to sit at room temperature for 7-12 days, or until it reaches your desired level of sourness. If at any point the liquid is not covering all of the cabbage, add filtered water to cover.
9. Once fermented, remove the weight and cabbage leaves from the top and cover with a lid. Transfer the sauerkraut to the refrigerator, where it will keep for several months.

How to Use Sauerkraut

Sauerkraut can be used in a wide variety of ways. One thing to keep in mind is that if you heat it up, while it will still taste delicious, you will lose some of the health benefits of fermentation.

• As a condiment: Sauerkraut can be used as a condiment on hot dogs, sandwiches, sausages, or burgers. It can add a tangy flavor to any dish.
• As a side dish: Sauerkraut can be served as a side dish with roasted meats, sausages, or potatoes. It complements the rich flavors of meat and adds a contrasting sour note to the dish.
• In soups and stews: Sauerkraut can be added to soups and stews, such as the famous German dish, “Sauerkraut soup.”
• In salads: Sauerkraut can be used in salads, such as coleslaw or a German-style potato salad. It adds crunch and flavor to the salad.
• In casseroles: Sauerkraut can be used in casseroles, such as the famous “Reuben casserole” or “Sauerkraut and Sausage casserole.”
• As a topping: Sauerkraut can be used as a topping on pizza or baked potatoes. It adds a unique flavor to these dishes.
• In sandwiches and wraps: Sauerkraut can be added to sandwiches and wraps for a tangy and flavorful addition. It pairs well with deli meats, cheese, and mustard.