Are you a fan of sauerkraut? If you are and want to learn how to make it at home, you may be surprised by how easy that is. Check out my Easy Homemade Sauerkraut instructions. This method for fermenting cabbage has been used in Bulgaria for centuries. Traditionally, many of the locals make soured cabbage there at the beginning of every winter.

WHAT IS SAUERKRAUT?

We all know that sauerkraut is fermented cabbage. The distinctive sour taste in sauerkraut comes from the fermented sugars in the cabbage leaves caused by the lactic acid bacteria.

HISTORY OF SAUERKRAUT.

Nowadays, many use the German word sauerkraut for fermented cabbage, but sauerkraut did not originate in Germany. There are speculations that fermented cabbage was first made in China to serve as food for the workers on the Great Wall. Another popular theory for the origins of fermented cabbage is linked to the Tartars who are thought to have brought sauerkraut to Europe. 

Fermented cabbage is deeply rooted in many Central and Eastern European cuisines and is a staple winter food in many countries.

In some traditions, dishes with sauerkraut have a symbolic meaning. For example, in Bulgaria, a dish made with sauerkraut, rice and a variety of meats and sausages, and cooked in a clay pot is commonly served on New Year’s Day. Curiously, a similar dish with sauerkraut with pork, made in Pennsylvania, is consumed on New Year’s Day too. These rich dishes represent hope for prosperity in the new year.

Cabbage can also be fermented in a combination with other vegetables and is used in many types of torshi, which are winter pickled salads commonly served with cooked meat and casseroles.

HEALTH BENEFITS OF SAUERKRAUT.

Similar to kimchi, uncooked sauerkraut contains lactobacillus and microbes, and it is rich in enzymes. Fermented cabbage is low in calories and is a good option for people who are trying to lose weight.

Sauerkraut is rich in vitamin C and vitamin K. It has a high content of calcium and magnesium. The only disadvantage of consuming sauerkraut is that it may cause bloating.

HOW TO MAKE EASY HOMEMADE SAUERKRAUT?

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📋 INGREDIENTS IN THE HOMEMADE SAUERKRAUT

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Even though most authentic Balkan recipes for sauerkraut call for white cabbage, you can make it with red cabbage using exactly the same method. The reason locals in the Balkans prefer to ferment white cabbage is that it has a more delicate texture and milder taste than red cabbage.

The variety of white cabbage grown in the Balkans has a more delicate texture than the one sold here, in the UK. This does not matter that much when making sauerkraut for cooking, but when fermenting cabbage for winter salads, like torshi, I prefer to use Savoy cabbage because its leaves are much more delicate.

Always use sea salt when making brine because it contains minerals that help the fermentation of the cabbage and the ageing process of the sauerkraut.

Uncooked rice or corn act as natural preservatives when added to the brine.

WHAT POT TO USE FOR FERMENTING CABBAGE

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To make fermented sauerkraut at home, you will need a large fermentation pot with a wide opening and a lid.

All traditional fermentation pots were made of wood. But, nowadays, they come in many different materials. In the Balkans, the most common fermentation vessels used today are extra large plastic containers with a lid. That is because the locals make large quantities of sauerkraut, enough to last for the whole winter.

I do not make big batches of sauerkraut at home, as we do not have it very often. I use a small 3-litre oak fermentation barrel which fits 2 medium cabbages and makes enough sauerkraut for 2 or 3 meals. It is only two of us, as well. But if you have a big family and like cooking with sauerkraut, you will need a larger fermentation vessel.

Most fermentation pots come with a small wooden plate that presses the cabbage down and prevents it from floating. If your fermentation pot does not come with that part, you will need to use something similar to keep the cabbage inside the brine. An old porcelain plate can even do the job.

📖 STEP-BY-STEP INSTRUCTIONS

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Making sauerkraut at home is straight forward and not difficult at all if you follow the easy steps:

Step 1: Prepare your fermentation pot

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Clean your fermentation pot really well. Soak it with warm soapy water for 15-20 minutes, then rinse it well with warm water.

Step 2: Prepare the cabbage for the sauerkraut

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Wash the whole cabbage well, then cut it in two halves. Remove and discard the loose outer skins and the heart (the hard part in the top end of the cabbage) of the cabbage. 

Add 2-3 tablespoons of sea salt inside the cut where the heart was before, place the two halves together to make the cabbage whole and put them like that inside your fermentation vessel. Do the same with all cabbage heads that can fit in your fermentation pot.

Step 3: Make the brine for the sauerkraut

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Dissolve sea salt in water, and make enough brine to cover the cabbage in your fermentation pot. Use a ratio of 1 tablespoon of sea salt to 1 pint/490 ml of tap water.

Stir the brine to dissolve the salt before pouring it into the fermentation vessel with the cabbage.

Step 4: Add natural preservatives to the pot

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Rice and dry corn can work as natural preservatives. In this recipe, I use rice to preserve the cabbage. Soak the rice in water for 10-15 minutes and wash it well before adding it to the brine.

Step 5: Add the brine to the fermentation pot

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Pour the brine slowly and carefully into the fermentation vessel with the cabbage. Be careful not to wash off the salt inside the cabbage.

Make sure the cabbage is covered with brine. Put a weight over the cabbage to keep it in place and prevent it from floating. If you do not have a special fermentation plate, use a kitchen plate instead for that purpose. The cabbage must be submerged in the brine, otherwise, it will get spoiled.

Step 6: Replace the brine EVRY 4-5 DAYS

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The fermentation process starts in a day or two, but it will take 2 to 3 weeks for the sauerkraut to be ready for consumption. During the time the cabbage ferments, which normally takes around three weeks, you need to dispose of a 1/3 part of the brine periodically and replaced it with freshly made brine. This is done every 4-5 days and aims to slow down the process of fermentation.

To make the fresh brine, use a ratio of 1 tablespoon of sea salt to 1 pint (490ml) of water and stir well to dissolve the salt in the water before pouring it into the vessel with the cabbage.

Do not get alarmed if a green-yellowish spongy crust forms on top of the brine or on the plate you are using to keep the cabbage submerged in the brine. This is a natural part of the fermentation process and helps preserve the cabbage. Keep the pot with your cabbage in a dark and cool place until the cabbage ferments. The fermentation period depends on the temperature. At higher temperatures, the cabbage will ferment too quickly and will become too sour.

How to store HomemAde sauerkraut?

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When the sauerkraut is aged, transfer it into sterilised jars and keep it in the fridge or process the packed jars if you plan to keep the sauerkraut for an extended period.

🍲 HOW TO USE SAUERKRAUT

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Like Asian kimchi, sauerkraut can be used in cooking or consumed in a winter salad. The juice from the fermented cabbage is a favourite drink in the region.

The most popular dish with sauerkraut back home is Chicken or Pork Sauerkraut. You can also make a wonderful vegan meal with soured cabbage, view my recipe Easy Balkan Sauerkraut and Rice.