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Making Sauerkraut

Source: University of Minnesota

Sauerkraut ferments in a brine you make by combining salt and crushed cabbage. Bacteria form acid when they grow in the absence of air and this ferments the cabbage.

The composition of cabbage, such as the amount of sugar, etc., varies with the variety and conditions during its growth. The best cabbage for kraut are fully mature, large-headed, 6 to 15 pounds, and have a solid, white interior. The larger the head, the sweeter it is. This is particularly true later in the fall after several nights of light frost. Smaller heads available from supermarkets are acceptable.

To prepare the cabbage, remove spoiled spots and defective and coarse outer leaves. Wash in cold water and drain. Quarter and remove core. Then slice or shred to a thickness of 1/16 to 1/8 inch.

Use a non-iodized salt, since the iodine added to most table salt prevents the bacterial fermentation necessary to change cabbage into sauerkraut. You can buy coarse, pickling or canning salt at most supermarkets. Add 2.25 to 2.5 percent salt by weight evenly to the cabbage. This is 3 tablespoons salt for every 5 pounds cabbage. Place cabbage in layers alternately with the salt. Pound down until juice covers the surface. Weigh down the cabbage to keep it below the surface of the liquid. Work with only 5 pounds at a time.

Salt draws out the cabbage juice so cabbage can ferment. It also helps control the flora of the fermentation--salt favors the lactic-acid forming bacteria and inhibits the undesirable competitors. Salt has a dispersing effect on clumps of bacteria. Check container daily to remove any yeast, mold or discolored spots to prevent spoilage.

After fermentation is completed, the sauerkraut must be heat processed for long term storage. Storage should be in a cool, dark place. Sauerkraut may also be frozen.

If you have further questions, please contact your county office of the NDSU Extension Service.

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