How to Make Sauerkraut
Sauerkraut is a traditional dish of fermented vegetables. Cabbage is the most common vegetable used, but you can include any other crunchy vegetables such as carrots, radishes, or turnips.
Green or red cabbage work equally well in sauerkraut. Caraway is a common seasoning, but you can experiment with spices to your liking; however, do not vary the proportion of salt to vegetables. For this version, we used 1 pound red cabbage, 1 pound carrots (3 large), and one teaspoon each mustard seed and fennel seed. This will result in a ruby-red sauerkraut with an intriguing flavor and mild sweetness. Check out the recipe below for a more traditional version of this German staple.
Get the Recipe: Sauerkraut
Prepare the Cabbage
Quarter and core your cabbage. Slice crosswise as thinly as you possibly can with a very sharp knife. A mandoline or food processor with slicing attachment are also good for this.
Grate the Carrots
Grate your carrots, or other crispy vegetables you are using (e.g., radish or turnip) using a box grater, or a food processor with a grating blade. You want all your vegetable material to be of comparable size so they cure evenly.
Mix It Up
Combine the cabbage and carrots in a large nonreactive bowl with the salt and spices.
Toss all the ingredients in the bowl until well combined, then gently crush with your hands. This massaging will help to break down cell structures, and allow the salt to penetrate the vegetables better. Do this until they start to release liquid, about five minutes.
Pack It Into a Jar
Clean a quart-size mason jar well with hot soapy water, or better yet sterilize it in the dishwasher. Pack the sauerkraut into the jar. As the jar fills, use your hand or a utensil to pack it in more densely. The juices will rise to the top.
Fill ‘Er Up
You should have just enough to completely fill a quart jar, very tightly packed. Press down hard and allow as much liquid to rise as possible.
Keep It Submerged
Add a small weight on top to ensure the kraut stays submerged in its juices. A smaller, clean mason jar filled with water works well, or a zip-top baggie filled with brine also works. You want the cabbage to stay below the surface of the brine in order to prevent spoilage.
Skim the Jar
Loosely cover the jar with a clean kitchen towel or cheesecloth. Add a rubber band to close the cloth loosely around the neck of the jar to keep out debris. Place the jar on a dish to catch any juices that might flow over. Check it every day to make sure the kraut stays submerged; if it does not, press down to release more juices, and if necessary add a little water. One day in, you should see bubbles forming; by two days you may see foam, scum or even some mold, which can simply be skimmed away.
Ready to Taste
Three days into the fermentation process, taste your sauerkraut. It should be lightly sour, fragrant and maybe even a little effervescent. With each passing day, the kraut will get more sour and pungent; it will also continue to soften as the fermentation breaks down cell walls. If you prefer your kraut crisp and mild, it should be ready within three to five days; if you prefer it softer and funkier, a week or longer may be required. When the sauerkraut is to your liking, seal the jar and store in the refrigerator for up to several weeks. The kraut will continue to ferment in the refrigerator, though much more slowly.