How to Make Old-Fashioned Sauerkraut in a Crock
This post may contain affiliate links, please see our privacy policy for more information.
When you have an abundance of cabbages, there's no better way to preserve it than making a batch of sauerkraut! This traditional recipe is made the old-fashioned way in a fermentation crock. Once the delicious cabbage has been mashed, it' is ready to eat in about 5 to 6 weeks. Learn how to make homemade sauerkraut in this recipe guide!
what is sauerkraut?
Sauerkraut is simply fermented cabbage in a saltwater brine. The cabbage is finely shredded and coated with salt as lactic acid bacteria ferments it into a delightful sweet-and-sour end product that you either love or hate. The name sauerkraut is a German word, though this method of fermenting cabbage has been done since the time of Ancient Rome and probably earlier. The first recorded mention of sauerkraut is from, Plinius the Elder in the first century, and many believe that it comes from East Asia.’
Today, most people purchase their sauerkraut from the grocery store. However, it can be incredibly fun to make it yourself at home! Fermentation can be a little bit scary to try, but once you get started, you’ll end up loving the process.
gathering ingredients:
Before you begin making your homemade sauerkraut, you will need to gather a few key ingredients. Really, it’s quite simple. But you can add various spices and other vegetables to your sauerkraut to make it uniquely yours!
Cabbage. Of course, you will need some cabbage! Fresh, undamaged cabbage is going to be ideal. You can use any variety, green or red or Napa cabbage.
Salt. You will want to use a non-iodized salt such as kosher salt or canning salt. The iodine in table salt will prevent fermentation!
Caraway Seed. I like to add some spices to my sauerkraut for extra flavor!
Mustard Seed.
Celery Seed.
equipment you will need:
To make homemade sauerkraut the old-fashioned way, there are a few tools that I enjoy using. These tools are not necessary to make sauerkraut at home, but they can be really helpful! Here are the tools that I love to use as well as suggestions for substitute tools.
Cabbage Shredder. This is not a required tool, but it does make your life a LOT easier, especially if you are making a bulk batch of sauerkraut. I love this slicer, but I also have this one. The bigger one is much better! If you don’t want to invest in a shredder, you can also use a kitchen knife and slice the cabbage up finely.
Cabbage Masher. You will need some sort of masher. A modern potato masher works just fine. I personally love this handmade reproduction one from Townsends!
Fermentation Crock or Fermentation Jar. You will also need a container to ferment your sauerkraut in! If you are making a small amount of sauerkraut, then a mason jar with a fermentation spring or weight will work great. If you are planning to make a large amount of sauerkraut, you will probably want a crock. I have these traditional fermentation crocks, and they come in various sizes starting at 1 gallon. There are also these crocks with a water airlock system.
Air Lock. Having an airlock can be really helpful with fermenting foods because it keeps the food underneath the brine and away from oxygen, which leads to mold growth. You do not have to have this tool! You can simply use the outer leaves of your cabbage for this purpose.
Fermentation Weights. You will need weights, though, to keep your cabbage under the brine. There are various types of weights that you can use.
how to make sauerkraut:
Step One: To make sauerkraut, you will need to gather your ingredients and begin shredding! You will start with a 2 lb (907 g) cabbage. Peel away the outer 1 to 2 leaves and save them. Try not to break the leaves and keep them as whole as possible.
Step Two: With your cabbage slicer or knife, shred the cabbage as finely as possible. You can also use a cheese grater, though this can be a bit difficult!
Step Three: Place the shredded cabbage into a large bowl. Sprinkle the cabbage with salt and spices, if using. With your hands, spread the seasonings all over the cabbage and rub it in. Leave the cabbage to sit for about 15 minutes.
Step Four: After its resting period, you can start mashing your cabbage. With a wooden mallet, pound the cabbage down until it begins to release some juices.
Step Five: Move the cabbage to your fermentation crock. If you are using a mason jar, I would suggest mashing your cabbage in the bowl. If you are using a large crock, you can start mashing it in the crock! Continue to mash until it has lost most of its volume and the liquid begins to rise up the sides of the bowl/crock/jar.
Step Six: Pack the cabbage into your fermentation vessel and try to remove as many air bubbles as possible. It should be full of liquid as you press down, and the liquid should rise above the cabbage. This is the brine that will begin the fermentation process.
fermenting the sauerkraut:
Now comes the time to ferment your sauerkraut! Once the brine has fully covered the cabbage, you will cover the cabbage and brine with your saved outer cabbage leaves. Try to create an airlock with the leaf, pushing everything under the brine.
If you do not have enough brine coming naturally from the cabbage, you can create a basic brine with 1 tablespoon (12 g) kosher salt and 1 cup (240 ml) water. Then, place your fermentation weight on top of the cabbage leaf to weigh everything down.
Cover the crock with a lid, cheesecloth, or kitchen towel. If you are using a mason jar system, they usually come with an airlock. Then, place your crock in a spot that stays around 65 to 75° (18 to 24° C). Check continually to make sure that the cabbage is fully submerged under the brine. It should take around 4 to 5 weeks to ferment fully.
Once your sauerkraut has finished fermenting, you can store it in your refrigerator for several months.
final thoughts:
Be sure to check your homemade sauerkraut daily for signs of fermentation. You will see that it begins to get bubbly after a few days! You can also check the pH level of your sauerkraut, which should be below 4.5 by day 5. If it has reached this acidity, then it is fermenting properly.
You are going to love this super easy sauerkraut recipe! It’s such a fun way to preserve your homegrown cabbage, and you will enjoy eating this delicious and gut-healthy recipe all winter long.
xoxo Kayla
Old-Fashioned Sauerkraut
Ingredients
- 2 lb (907 g) fresh cabbage
- 1 tbsp (12 g) kosher salt
- 1 tbsp (6 g) caraway seeds
- 1 tbsp (11 g) mustard seeds
- 1 tbsp (6 g) celery seeds
Instructions
- Wash and sanitize your fermentation vessel before beginning to make your sauerkraut. Dry it thoroughly and set it aside for now.
- Next, peel away the outer 1 to 2 leaves of the cabbage and set them aside for now. Try not to break the leaves and keep them as whole as possible. Cut out the core of the cabbage and discard this.
- With a cabbage shredder, cheese grater, or sharp knife begin to shred the cabbage finely. Place the shredded cabbage into a large bowl.
- To the bowl of cabbage, add the salt, caraway seeds, mustard seeds, and celery seeds. Toss everything thoroughly with your hands, rubbing the salt and spices in. Then, leave the cabbage to rest for about 15 minutes.
- After the resting period, take a wooden mallet/tamper or potato masher and pound down the cabbage with some force. You will really want to pound it out! Continue to pound the cabbage until it release its own juices, filling up the sides of the bowl.
- At this point, transfer your cabbage and the juices to your fermentation vessel. Press down the cabbage into the brine, removing as many air bubbles as possible. There should be a liquid brine that has now risen up over the cabbage, submerging it completely. If there is not enough natural brine, you can mix together 1 tablespoon (12 g) of kosher salt and 1 cup (240 ml) of water and pour this over until you have enough brine.
- Completely cover the shredded cabbage with the outer leaves that you saved. Then, weigh down the cabbage in the brine with a fermentation weight. The cabbage needs to be completely submerged in the brine for the fermentation to work.
- Cover the fermentation vessel with an airlock, lid, or kitchen towel. Place the vessel someplace that stays at consistent temperature of about 65 to 75° F (18 to 24° C). Check your sauerkraut daily to make sure that the cabbage is still under the brine and for any signs of fermentation. After a few days, it should be bubbly and smell sweet-and-sour. If there is a layer of bubbly/foamy white on top of your ferment, this is kahm yeast and it is harmless. It can alter the flavor of your sauerkraut, so just scrape it off and then let it continue to ferment.
- The fermentation process should take about 4 to 5 weeks. Taste your sauerkraut as it ferments, and you can end the process at any time once it reaches a flavor that you enjoy. When finished fermenting, store your sauerkraut in the refrigerator for several months.
Nutrition Facts
Calories
153Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
more posts you might enjoy!
When you have an abundance of cabbages, there's no better way to preserve it than making a batch of sauerkraut! This traditional recipe is made the old-fashioned way and is ready to eat in about 5 to 6 weeks.