Sauerkraut how I do love thee! True confession, I thought sauerkraut smelled like old socks and I used to hate it. How the times have changed! Now it is one of my favorite condiments. Plus making it at home is super simple.
While the term sauerkraut comes from the German for “sour (aka fermented) cabbage” it’s origins are in fact much older dating back to China where it’s called “paocai,” i.e. “fermented veggies,” and could be made up of several different types of green vegetables. The long harsh winters in China left little nutrition available, meaning that without paocai and other ferments, starvation was a reality.
The process of making sauerkraut is very similar to kvass but rather than adding water to create the brine, we extract the liquid present in the cabbage leaves using salt. Covering the ferment in an appropriate amount of salty brine will create an environment inhospitable to mold and undesirable organisms which would otherwise feed on the sugars in the plant material if exposed to air. Weights or stones are used to hold the ferments below the surface of the liquid.
Making sauerkraut is simple, but like all ferments, perfecting it takes time. Rather than making one large batch, we suggest putting it in smaller mason jars so if one batch goes afoul, there will still be others that may be successful. It also means you can flavor it many different ways using other vegetables, spices or fruits in season to make unique varieties that match your flavor preference.
In our book, “The Big Book of Kombucha,” we do have recipes for Kombucha Kraut. While a starter culture is not necessary as the bacteria present on the leaves of the cabbage are all we need, using Kombucha vinegar is a great way to up the tangy flavor. Check out the book for more recipes and details.
If you like a crispier texture for your sauerkraut, only ferment it for a few days at room temperature before moving to the fridge. If you like a tangier flavor, then let it go longer. It will continue to sour in the fridge, but at a much slower rate.
Regarding mold, traditionally, it was scooped off the top and the kraut underneath was consumed. However, since our collective immune systems may not be as hearty as they once were, it is now common to simply toss the whole batch as the mold hyphae (strands which are invisible) may extend further into the kraut than the eyes can perceive. Many with compromised immune systems may have a negative reaction even to those trace amounts of mold. If it’s only covering a small area rather than the entire surface, you will have a better chance of recovering the jar. So use your best judgment and Trust YOUR gut when deciding to keep it or toss it.
In Europe, kraut was often fermented in large batches in wooden barrels where organisms could take up residence. Heavy crocks have also been used traditionally and were often stored in the cellar or in a cooler location (~50-60ºF) where the fermentation could continue for extended periods of time. Throughout the winter, kraut would be scooped out and placed in smaller jars and was expected to last until Spring.
Once you feel confident in the small batch, try a larger batch!
