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Sauerkraut fermented with yellow peppers, radish, and green onion
At it’s essence, sauerkraut is cabbage fermented in brine water. Lactic acid bacteria breaks down the sugars in the cabbage, lending a sour flavor.
Unpasteurized sauerkraut is high in vitamin C (30mg per cup), lactobacilli, and other nutrients,. It is only 42 calories per cup, making it a tasty low calorie treat. However it may irritate those who are sensitive to acidic foods. People with sodium restrictions may not be able to consume sauerkraut because it is fermented in salt water.
Supplies
The lactic acid bacteria required to ferment cabbage is already present on the leaves. One needs simply to provide an anaerobic environment for the bacteria to flourish.
Ceramic fermenters are available online for the purpose of making sauerkraut. I use a food grade 5 gallon bucket.
No cabbage should float at the top, as it will rot. To keep the cabbage from floating, you need a plate that fits neatly inside the bucket, and a weight for the plate. I use a large jar filled with water to set on the plate.
The bucket needs to be covered to prevent debris falling in it. I use a plastic lid sold for 5 gallon buckets.
Ingredients
Basically, all you need is cabbage, water, and pickling or kosher salt. For more exciting sauerkraut, you can add radish, garlic, peppers, or other fruits and vegetables.
I use red cabbage, because the color is vivid when fermented. In fact, the color leeches into any other vegetables in the mix, making everything a homogeneous red-pink. Regular cabbage will work just fine, if you have something against red cabbage.
Directions
1. Discard outer layer of cabbage. Cut away spoiled portions. Rinse remainder in cold water. Same for any other vegetables you may want to add.
2. Halve cabbage. Slice into thin shreds. Slice any other vegetables in thin shreds as well.
3. Mix thoroughly 1.5 tablespoons salt for every 2.5 lb head cabbage. That’s 3 tablespoons per 2 heads, or 5lbs cabbage. If your cabbage is anorexic or massive, adjust according to weight. Also, compensate for any additional vegetables.
4. Place cabbage in fermenting container in small quantities, crushing cabbage with angry fist or suitable bludgeoning implement. This breaks cell walls of cabbage, releasing water and sugars, as well as jump starting fermentation. Make sure to be thorough.
5. Once cabbage is compressed, add brine water to the mix until it is at the level of the cabbage. Add 1 teaspoon per cup water for brine.
6. Put the glass plate on the cabbage, then the weight on the plate. The cabbage should be completely submerged. Skim any floating cabbage off the top. Put on the lid to the container, and set aside. Try to keep temperature between 68°F to 72°F during the first few days, to promote the production of acids.
7. Check every other day. I take off the plate and weight, and sterilize both in mild bleach solution, rinsing thoroughly. This helps prevent mold from forming at the top, especially during the first few days. If mold forms at the top, just skim it off, and sterilize plate and weight.
8. You can eat the sauerkraut whenever you want, but it takes a week or longer for it to get sour. Either eat your batch from the fermenter, or transfer to mason jars and refrigerate. Just make sure that the sauerkraut is submerged in brine before serving.
When serving, if sauerkraut tastes too salty, you can rinse it.
Storage Time
Storage time in fermenter is indefinite, so long as cabbage is protected in brine. Storage time in refrigerator is several months to indefinite, depending on how often it is exposed to air.
For more information, visit this more in-depth pdf by Mary E. Mennes, professor, Food Science, University of Wisconsin-Madison.
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