How To Make Homemade German Sauerkraut Using a Mason Jar (2024)

FAQs

What is the best jar to make sauerkraut in? ›

You can use a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. The cabbage releases liquid, creating its own brining solution.

Sauerkraut is a ready-to-eat product whether in a jar, can, barrel etc. It is extremely versatile and can be eaten raw as well as cooked. Raw sauerkraut makes a fantastic salad ingredient served with a little oil, shredded carrots and apples (which balance out the sourness of the sauerkraut).

Cover loosely with a lid or a clean towel so that gases produced during fermentation can escape. Alternately, you may use commercially available weights and one-way valve covers. Place the jar on a tray to catch any juices that might bubble out during the fermentation process.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

Weights for sauerkraut fermentation: Fermenting cabbage must be completely submerged in brine to limit air and support growth of lactic acid bacteria. One option is to use a heavy plate or glass lid that fits inside the container.

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

Rinsing sauerkraut can also make it less crunchy and change its texture, making it seem limp or soggy after a while. However, rinsing sauerkraut may be useful for people who are sensitive to its strong taste or for those who want to reduce its sodium content.

I would say it depends. The best way to know is to just open the bag and taste a little bit of the sauerkraut . When it has already a nice taste (not too salty) that you like, you don't have to wash it before using it. If it's very salty then rinse it to get rid of the saltiness.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Homemade sauerkraut is more flavorful than the best store-bought brands and introduces masses of wild beneficial microbes into our microbiomes. Making homemade fermented foods is not as complicated as we might fear. Homemade sauerkraut can be as simple as three ingredients.

What is the best cabbage 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. Look for varieties that resist cabbage yellows disease.

Raw sauerkraut can be enjoyed as is, by the forkful. Just take the jar out of the fridge, grab a fork, and enjoy the health benefits! Eat a forkful once or twice a day straight from the jar.

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

Choose the right container to ferment the cabbage

Old-fashioned earthenware crocks are traditional and are still a good choice as long as they are not cracked or chipped. Food-grade plastic pails that are sturdy and rigid make excellent containers.

Store bought sauerkraut is typically pasteurized during the canning process, which destroys the active probiotics and therefore makes it less nutritious than fresh or homemade sauerkraut.

This is why I use a stainless steel bowl and not a glass one – with a glass bowl you will want to stick with you hands or a wooden cabbage stomper (they sell them on Amazon and Etsy if you really get into your sauerkraut making). The pounding and stomping softens the cabbage and encourages it to release water.

In a nutshell: the best sauerkraut for probiotics and for gut health is any type of raw (unpasteurized) sauerkraut which is doesn't contain any sugar, vinegar, or preservatives such as lactic acid, sodium benzoate, or sodium bilsufate (since those ingredients all interfere with the process of “lactofermentation” ...