Exploration in Fermentation: Sauer Kraut

Since our fermented pickles turned out so amazing, we decided to ferment our own Sauer Kraut too. The process of fermenting is just as simple for Sauer Kraut as it is for pickles - just a few ingredients, a small amount of time, and zero energy spent. Plus, you get all the same benefits, such as those awesome probiotic enzymes helping to strengthen your immune system and improve your digestive tract.

Fermented Sauer Kraut Recipe: 

You will need a crock or food grade bucket, a plate that fits snuggly inside the crock, a weight such as a boiled rock or a clean jar filled with water or something that will help keep your plate submerged below the brine, and a towel to cover.

We use small, used crock pots (4 - 8 quarts) that can be removed from the heating unit - you can pick them up cheap at thrift stores. This recipe should make about 2 - 3 quarts of fermented Sauer Kraut.

Gather the Ingredients:

• 2.5 lbs of Cabbage ( 1 meduim - large sized)
• 2 Carrots
• 1 Head of Garlic
• 1 Medium Sized Onion
• Sea Salt  - 1.5 Tablespoons

Make Your Sauer Kraut:

Chop cabbage (we use the antique food processor shown below, but you can use a grater or just a knife will work too), dice onions and garlic, and grate carrots. Toss everything together in a large bowl, mixing in the sea salt as well.

Place the Sauer Kraut mixture in your crock and use your fist to squish down the cabbage mixture.

Place the plate over the mixture and the weight on top of the plate. 

Cover your crock with the towel.

Check after one day. The salt should help create a brine. If your plate is not covered with brine, add more salt water (about 1 teaspoon to 1 cup of water). It's very important that you keep your plate covered with brine.

Check everyday to make sure there is enough brine and if any "scum" forms, which it probably will, just remove as much as you can.Wash your plate and weight and return them to the crock. 

Heat will affect the fermentation process, so your Sauer Kraut will ferment quicker in the summer than in the winter. We start sampling ours after one week, and once it gets to the point where we really enjoy the flavor, we transfer it to a quart or gallon jar and move it to the fridge to slow down the fermenation process. We start the process all over again in a couple of weeks so we always have fresh, healthy Sauer Kraut on hand!

If you liked this recipe, try making Fermented Pickles too!