Fermenting Sauerkraut: 3 Great Ways

In this article, we will show you 3 ways you can ferment sauerkraut. While this process is simple, it takes a little time. You end up with a healthy superfood with lots of vitamin C.

The classic fermented sauerkraut

This basic version comes with just a few ingredients. Always use organic goods. This naturally contains more of the lactic acid bacteria required for fermentation.

• You need white cabbage as the basic ingredient. Use cumin and bay leaves as spices.
• Peel the first nice leaf off the cabbage and set it aside for later.
• Remove the stalk. Then cut the cabbage into small strips without washing it first. This keeps the lactic acid bacteria on the vegetables.
• Add about 2% good quality salts, such as unrefined sea or rock salt.
• Knead the cabbage and spices well. The liquid should run out.
• Fill the mixture into screwable glasses or a fermenting pot. Make sure the vegetables are completely covered with liquid.
• Now cover the surface with the cabbage leaf you put aside. This is important so that no air can get to the cabbage and the fermentation can start.
• Place the jar in a warm place for 2 days, then in the fridge for 4 to 6 weeks.

Sauerkraut with a fruity note

• With organic apples as a second ingredient, you can give your sauerkraut a fruity note.
• Be careful not to use too much fruit. For 1 kilogram of cabbage no more than 200 grams of apples.
• Cut the apples into slices and mix them into the cabbage-salt mixture.
• Onion is a good spice.
• The rest of the preparation remains the same.

Pink fermented sauerkraut

You get pink sauerkraut when you ferment red cabbage and white cabbage together.

• Use half each of the two types of organic cabbage.
• Dill, bay leaves, and cumin can be used as spices.
• The preparation does not differ from the classic sauerkraut variant.