Sauerkraut: Just Cabbage and Salt (lactofermented recipe) (2024)

FAQs

What is the salt ratio for lacto fermented sauerkraut? ›

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

The “good” bacteria on the cabbage will convert sugars into lactic acid, inhibiting the growth of harmful bacteria. After 3 to 10 days, the cabbage will be fermented and ready to enjoy.

Weigh the cabbage, then calculate the amount of salt you'll need based on that. You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage.

Sauerkraut is a fermented food made from cabbage. It has been consumed for thousands of years for its probiotic benefits and is rich in vitamins C, B, A, K, and a variety of minerals. It has a tangy flavor, crunchy texture, and is simple and cost-effective to make at home!

Too much salt delays the natural fermentation process. For every 5 pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

The type of salt recommended to ferment with is an unrefined salt that is full of natural vitamins and minerals. One of the best types of salt to ferment with is sea salt. Sea salt contains several nutrients, including trace amounts of magnesium, potassium and calcium. Picking salt and Kosher salt are also good to use.

Sauerkraut is rich in probiotics that promote digestion, absorption of vitamins and minerals, and prevent constipation. Sudden intake or excess consumption of sauerkraut may lead to diarrhea. However, with daily consumption, your body gets accustomed to it and gradually diarrhea is prevented.

After the first 5 days, the fermentation process slows down, and the flavours become more complex. The longer you wait, however, the more likely your vegetables will be too soft. And if by accident oxygen gets into the container, there is a risk of surface mould.

For a small-sized batch (quarter cabbage head) like the one we're making today, the minimum time needed for fermentation is approximately three days. If you leave the sauerkraut after those three days, it will continue to ferment and become yummier!

If you submerge the cabbage with a brine-filled bag, do not disturb the crock until the normal fermentation is complete (when bubbling ceases). If you use jars as weights, you must check the sauerkraut two to three times each week and remove scum if it forms.

What kind of cabbage is best for sauerkraut? ›

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

Here's a brief overview of what you can expect when you make this sauerkraut recipe: Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage and seasonings, then pour the remaining vinegar over the top. Cover and bring to a boil, then reduce the heat and simmer.

Although sauerkraut is generally healthy, there may be some risks to consider. Histamine intolerance. Sauerkraut is high in histamine, which can be responsible for digestive issues and allergy-like symptoms in some people. It's possible that eating sauerkraut could cause or worsen these reactions.

You can eat sauerkraut every day. But if you're looking to benefit your gut bacteria, you can also eat other fermented foods and beverages like kimchi and kombucha. Yogurt also contains beneficial probiotics. Each product can contain different strains of bacteria, which may vary in their benefits.

HOW MUCH SALT DO I USE? Our rule of thumb for salt in vegetable ferments is 1-3 tablespoons per quart of water.

Salt had a significant impact on the production of lactic acid throughout fermentation in sauerkraut, the higher the salt concentration was, the lower the lactic acid production was (Zhao & Ding, 2008).

Salt is an essential ingredient in all vegetable fermentations (lacto-fermentations). It helps the fermentation process run smoothly, while contributing to the development of flavour, maintaining the crunchiness of the vegetables, and preserving their health benefits.

The easiest thing to do is to rinse it off straight away or add more vegetables until it tastes just right. The salt content does not decrease during fermentation. If it's too salty on day 1, it will be just as salty on day 30.