Fermented sauerkraut tips please!

[rachelleigh]

In a bid to improve my gut health I asked for some fermenting jars for Christmas. I had a go at following the instructions to make sauerkraut - but didn't feel it worked very well and I was scared to try the mouldy results! I used a Savoy cabbage and Saxa fine sea salt which didn't generate very much brine. I added a fair bit of water to cover the cabbage, but it didn't bubble very much. After a couple of weeks I binned the lot and now am ready to try again! I would love to pick up some tips on here from those who have succeeded - many thanks! Rachel

[Hidden]

Hello Rachel,

I'm sorry that you had trouble making sauerkraut so well done for your perseverance, we have some sauerkraut recipes under Topics please see:

healthunlocked.com/healthye...

We also have a member SenateurDupont who makes lots of fermented foods so I'd check their posts out, they're in Canada so it's the middle of the night there now.

Good luck and I look forward to hearing how you get on fermenting foods.

Jerry 😊

[SenateurDupont]

First for sauerkraut you must chop the cabbage finely. Then, in a bowl, you must massage your cabbage with the salt. Enough for the cabbage to release it’s own water. Normally the cabbage will release enough water to cover itself when packed in the jar. When I say packed... take something to press it at the bottom of the jar. Then you’ll see the natural vegetable water covering everything. If you must add water it must be a cooled already boiled water because the chlorine will stop the fermentation. Sometimes there is mould.... if It’s a thin while film on the top this is ok! It's the good bacteria’s from the fermentation that you see... like the same mould built on some cheese crusts. If you see furry grey or bluish mould... then you throw away... it should smell very bad in this situation! Also your salt should be free of iodine. Not table salt. I use kosher or pickling salt.

I've also read that some fermentation jars makes it harder to obtain a good results. I personally use a mason jar and I get good results with them. But the cover must realy be exempt from scratches because the acidity will make the metal rust... and you don't want this in your fermentation. Other like to use those glass jars with a clip and a orange rubber seal.

[PhilFreeToAsk]

I make sauerkraut every few weeks. I have found sweetheart cabbage the easiest to use but also white cabbage is fine. I use a bread knife to cut the cabbage as I found it shreds the cabbage well.

I used to use a Kilner Jar with a fermentation lock to allow the gases to escape and sometimes the brine. I now have replaced them with Lakeland Fermentation jar and use their glass pebbles too. It is possible that you can create sauerkraut in your own glass container and weight it down.

This link may help you makesauerkraut.com/best-sal... to choose the best salt. I use Himalayan Pink Salt. See the link about table salts that may inhibit your ferment.

You should not need to add water. You should get enough from the cabbage. Fresh cabbages are best as they have more moisture. Leave about 1.5” to 2” from the top when you have packed the jar. The cabbage should be covered in brine (if in brine all is fine) with just the liquid that has oozed out of the cabbage.

I would post a picture of my latest ferment (yesterday) but I don’t think I can a upload a photo in a reply.

[Elisabeth3]

I agree with the others. I would not add water. You should ‘bruise’ the cabbage with hammer 🔨 or similar tool so that it releases water.

When in the jar, weigh it down but let the gas escape. Stir every now and then. Give it a few weeks to mature.

Never heard of Savoy cabbage sauerkraut, only regular cabbage 🥬. You can add flavoring, e.g. bay leaves, whole black pepper, cumin.

[SenateurDupont in reply to Elisabeth3]

Yes! And juniper berries for more flavor. For my sauerkrout, I never stir and I do not open the cover until the fermentation process is finished.

[SenateurDupont]

We always think of sauerkraut first... but you can ferment nearly any vegetable. here is a recepie I posted here, it's with carrots and it's delicious! healthunlocked.com/healthye...

[Kai--]

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Merely supplement tips, rachelleigh: healthunlocked.com/healthye... (Haven’t used water 💦 , only salt🧂.) Good luck, rachelleigh. 😌 🙏 🍀 🌺 🌞

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[rachelleigh]

Such fabulous replies - I'm so glad I posted here. Thank you so much to everyone who has contributed - it was just what I was hoping for...

[Elisabeth3 in reply to rachelleigh]

Keep the jar in a relatively warm and light place. Window sill is ideal if you can bear the sight of the jar.

[PhilFreeToAsk in reply to rachelleigh]

We probably all had failures when starting out. Well I certainly did. I kept trying until I found my way of producing sauerkraut. Keep at it and you will succeed. Good luck and make something special - your own sauerkraut.