DIY: Fermenting your own sauerkraut

Today i started making sauerkraut. I have read about this process, fermenting, for years. Last year on the Rotterdamse Oogst Markt i talked with the girls from Ferme Kolen. I bought some kimchi then.

Fermentation is used in many different foods and drinks. Beer, wine and cider converse sugar into ethanol. Bread uses the yeast to produce CO2. Sauerkraut, sausages, kimchi, yogurt, miso, soya all use fermentation to alter the taste and make the end product more usable.

The pot will need to stand in room temperature for around two to three weeks. A white mould can appear on the surface, i do need to remove that as fast as possible.

I used the following recipe.

  • 1 kilo white cabbage
  • 5 gr mustard seeds
  • 4 gr juniper
  • 3 gr caraway
  • ± 22,5 gr salt
  • a few peppercorns

Sauerkraut is the easiest fermented product to make. I used some spices to add a bit of flavour, but you can make it with only the white cabbage and salt. I will see how this will evolve and report back here.

2016-03-29-15.24.08
Starting out with white cabbage, salt, juniper, mustard seeds and caraway. I did add some black peppercorns at the end.
2016-03-29-15.27.09
Slicing the cabbage as thinly as possible. Next time i use my mandolin and grate them really fine.
2016-03-29-15.53.47
Adding the salt, 22,5 grams for 1 kilo of cabbage. After a couple of minutes of crunching and munching and stamping with clean bare hands the cabbage gets moistened. Here you see the spices put on top of the cabbage after the first kneading. After this the spices gets kneaded in the cabbage for a few more minutes.
2016-03-29-16.15.52
The pot i wanted to put the cabbage into broke. I had this other pot, not ideal, i hope it will work fine. On top i put a big leaf from the outside of the cabbage. The core of the cabbage is used as a weight with which to crunch all the cabbage down. I did add some salted water to get the cabbage completely covered with it.
2016-03-29-16.16.32
I use a dish cloth to close up the pot.
Published on March 30, 2016 at 6:00 by

Leave a Reply

Your email address will not be published. Required fields are marked *