DIY Turmeric Jalapeño Sauerkraut Recipe - Wicked Spatula (2024)

FAQs

How to make sauerkraut step by step? ›

Weigh the cabbage, then calculate the amount of salt you'll need based on that. You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage.

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.

To make sauerkraut, shredded cabbage is mixed with salt and allowed to ferment. The amount of salt added is critical to assuring food safety, and should not be adjusted. Fermentation takes three to six weeks depending on the air temperature. During this time, the acidity in the product will increase.

Store the container at 70°–75°F (21°–23°C) while fermenting. At these temperatures, sauerkraut will be fully fermented in about three to four weeks; at 60°–65°F (15°–18°C), fermentation may take six weeks. Below 60°F (15°C), sauerkraut may not ferment. Above 80°F (26°C), sauerkraut may become soft and spoil.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.

It is also possible to see mold growing on the surface of your sauerkraut. If you see mold, don't panic! Your sauerkraut is still likely good (it's preserved by the lactic acid produced by Lactobacillus). Mold forms when the cabbage isn't fully submerged under brine or if it's too warm in your kitchen.

It can be rinsed before use but will still taste salty. There should also be a sweetness from the cabbage itself, and further depth of flavour as a result of the fermentation. Pickled red cabbage often has spices, such as allspice berries, cumin, coriander, black or white peppercorns added to it.

Canning or pickling salt draws out the cabbage juice so it can be fermented. Using too little salt not only softens the cabbage but also yields a product lacking in flavor. Too much salt delays the natural fermentation process. For every 5 pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

What kind of salt is best for sauerkraut? ›

Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation. If you're not sure, read the ingredients, there should just be one! A fine grind of salt is required for this type of pickling.

Sauerkraut is one of the simplest fermented foods to make. It only contains two ingredients – cabbage and salt – although sometimes caraway seeds are added too. To make sauerkraut, all you have to do is shred your cabbage, cover it with salt, and mix around.

During the First World War any reference in the USA to things German was deemed unpatriotic, and this included foodstuffs. An alternative name had therefore to be found for sauerkraut, and the choice fell on liberty cabbage.

​Yes, it is certainly possible to ferment sauerkraut for too long. you'll know this has happened if your sauerkraut is mushy. Ideally, the cabbage should retain a crunch to it. I like to check it every 7 days or so, just to avoid going too long.

Two things preserve the sauerkraut - the salt and the fermentation. If the sauerkraut gets dry I can't imagine that it would taste as good… and it may well spoil. If you're just keeping it a week or two it shouldn't matter, but sauerkraut preserved in its brine will easily keep 6 months, probably longer.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.