I know some of you are cringing at the word “Sauerkraut”, but wait! Have you ever enjoyed a Reuben or a New York-style hot dog? It’s the kraut that makes it special.

Maybe you’ve even enjoyed brats, pork ribs or kielbasa with kraut. Kraut is deliciously sweet, sour, briny and crunchy – and it’s good for you! It’s jam-packed with probiotics, fiber and vitamins (vitamins B, C and K, potassium, calcium and phosphorus), so you can chuck the ho-hum yogurt and instead, add only one spoonful of delicious kraut to your daily meal for a ton of health benefits. Not only is it good for your gut (reducing gas, bloating and constipation), research indicates that kraut helps reduce the risk of depression and Alzheimer’s and can help with weight loss. 

Sounds like a miracle food, doesn’t it? To make kraut even more attractive (as if!) it only requires 2 ingredients to make: salt and cabbage.

We’ve always made a huge crock of kraut in October, when cabbage is plentiful and cheap. More recently, we’ve started making it in smaller batches and much more frequently. Anytime is a good time.

HOW TO MAKE HOMEMADE SAUERKRAUT

It only takes 4 steps to make delicious, crispy sauerkraut:

1. Shred the cabbage.
2. Add salt.
3. Beat the cabbage to release the juice.
4. Let it ferment.

That’s all it takes!

STEP 1: SHRED THE CABBAGE

Cut the cabbage into halves or quarters. Remove the coarse outer leaves and core.

Shred. We have my parent’s cabbage shredder, which quickly does 2 whole cabbages at a time, but a knife works just as well.

STEP 2: ADD SALT

We use Kosher Salt, but any salt will work EXCEPT IODIZED SALT. Put a layer of cabbage in an enamel canning pot. NEVER use metal! The chemicals from metal will ruin the cabbage. Sprinkle a little salt over it and mash it a bit. Repeat, alternating the cabbage and a sprinkle of salt until all the cabbage has been added.

NOTE: For a 1-gallon container of kraut, use about 5 pounds of cabbage and 3 tablespoons of salt.

STEP 3: BEAT THE CABBAGE TO RELEASE THE JUICE

Beat the cabbage, mash it, squeeze it, and get the juices (brine) flowing. Again, NEVER use metal. Wooden spoons or cabbage tampers are great, but your hands do the best job. Many people believe hands in the kraut will ruin it, but we have never had an issue.

STEP 4: LET IT FERMENT

Put the juicy cabbage into a crock or large mouth glass jar.

Place a plate or bowl over it.

Weigh it down (a plastic jug of water works) making sure the juice completely covers the cabbage. Remember, “If it’s under the brine, everything’s fine!”

Keep it in a consistently cool spot (around 50 degrees Fahrenheit). This can be in the root cellar, basement or refrigerator. The darker the better, but definitely not in direct sunlight. Keep in mind that the warmer it is, the faster it will ferment.

HOUSTON, WE HAVE KRAUT!

Regularly check the kraut to make sure it’s still under the brine. If there is a foam or scum on the top, no worries. That’s just a “quick ferment”. The kraut is fine. In about 2-3 weeks, you will have sauerkraut. We generally put a few wood sticks into the kraut at this point to remove the “bitter” and leave it an additional 2-3 weeks longer. It’s not necessary. Taste it and see if it’s the right texture for you.

Transfer the sauerkraut to clean jars and refrigerate or can. 

Enjoy the sauerkraut as is, or add it to a salad, hot dog, or sandwich. Fry it with onions and black pepper and serve with potatoes or noodles. Kraut is delicious, healthy and versatile. Give it a go!