Instructions

Preparation:

1. Quarter the cabbage: Cut each cabbage into quarters and remove the core.
2. Prepare the horseradish: Peel a 2-inch portion of horseradish and cut it into sticks (½ inch wide, 1/4 inch thick).
3. Slice the apple: Peel the apple (optional), then slice it into thin pieces.
4. Make the brine: In a large bowl, combine 1 gallon of water with ½ cup kosher salt. Stir until the salt is fully dissolved.

Assembly:

1. Layer the jar: Place the cabbage quarters into a 2-gallon jar. Tuck the horseradish sticks, fresh dill bunch, apple slices, and peppercorns in between the cabbage layers.
2. Add the brine: Pour the salted water over the ingredients, filling the jar to the top and ensuring everything is submerged.
3. Weigh down the cabbage: Place a small plate upside down on top of the cabbage inside the jar. Add a weight on top to keep the cabbage submerged, leaving enough space for air to circulate without completely sealing the jar.

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What I Learned:

Making sauerkraut is a simple process, but a few key factors ensure success. First, choose the right jar—a wide-mouth jar is ideal for easily fitting the cabbage inside. When preparing the brine, take your time to dissolve the kosher salt in cold water; there's no need to warm it. Stir the mixture occasionally, and the salt will fully dissolve on its own.

Proper air circulation is essential, so don’t seal the jar completely. It’s also important to place the jar in a sunny spot in your home to promote fermentation. Over the next two weeks, check on the sauerkraut and skim off any foam that forms on the surface.

If kept inside, your sauerkraut will usually be ready in about two weeks. If fermenting outdoors, the timeline can vary depending on the temperature, typically taking anywhere from two weeks to a month or more.

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How do I know when the sauerkraut is done? 

You can tell that sauerkraut is done fermenting when it reaches the desired level of sourness and texture. Here are a few key signs to look for:

1. Sour Taste: The most important indicator is the flavor. Sauerkraut should taste tangy and sour, with a distinct fermented taste. The longer it ferments, the stronger the flavor will become. Start tasting it after about a week, and continue tasting every few days until it reaches the sourness you prefer.
2. Texture: The cabbage should be crisp, but not as crunchy as raw cabbage. Fermentation softens it slightly, but well-made sauerkraut retains a pleasant crunch.
3. Color Change: The color of the cabbage will turn from vibrant green or white to a dull, pale yellowish color. This indicates the cabbage has broken down and fermented properly.
4. No Off Smells: It should have a pleasant, tangy smell with no off-putting or rotten odors. If there’s a foul or overly pungent smell, it could indicate something has gone wrong in the fermentation process.
5. Bubbling or Fizzing: During fermentation, you may notice bubbles or fizzing in the liquid, which is a sign that active fermentation is occurring. By the time fermentation is done, this activity will have slowed or stopped.
6. Brine Level: The cabbage should remain submerged in brine during fermentation. If the liquid level has dropped significantly, it could be a sign the process is complete.

Generally, sauerkraut can take anywhere from 1 to 4 weeks to ferment, depending on the temperature and your taste preferences. Cooler temperatures slow the fermentation process, while warmer conditions speed it up.

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Sauerkraut uses

Homemade sauerkraut can be used in a variety of ways, adding a tangy, probiotic-rich boost to many dishes. Here are some common and creative uses:

As a Side Dish

• Serve sauerkraut as a traditional side to meats like sausages, pork chops, or roast chicken. It complements hearty, rich flavors with its tangy, acidic bite.

Topping for Sandwiches and Burgers

• Add sauerkraut to sandwiches, like a classic Reuben, or to burgers for an extra layer of flavor and crunch. It's especially good on pastrami, corned beef, or turkey sandwiches.

In Salads

• Toss a spoonful of sauerkraut into salads for an extra probiotic punch. Its tartness works well with leafy greens, grain salads, or even potato salads.

Topping for Tacos

• Sauerkraut can be used as a unique topping for tacos, especially fish or pulled pork tacos. Its crunch and acidity contrast nicely with the soft, savory fillings.

Stir-Fries and Sautéed Dishes

• Toss sauerkraut into stir-fries or sautéed vegetable dishes. Add it towards the end of cooking to preserve its probiotics and crunchy texture.

As a Condiment

• Use it as a condiment for hot dogs, bratwurst, or grilled meats. Its acidity cuts through the richness, creating a balanced flavor combination.

In Grain Bowls

• Add sauerkraut to grain bowls or nourish bowls, combining it with grains like quinoa, brown rice, or farro, along with roasted vegetables and protein.

Fermented Sauerkraut Juice

• Drink the juice from the sauerkraut as a probiotic shot. It’s great for gut health and can be taken alone or added to salad dressings and marinades.

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Benefits of sauerkraut juice

Homemade sauerkraut juice is rich in a variety of beneficial probiotics, primarily lactic acid bacteria (LAB), which are produced during the natural fermentation process. The most common types of probiotics found in sauerkraut juice include:

1. Lactobacillus plantarum: This is one of the dominant bacteria in sauerkraut. It helps support digestion, boosts the immune system, and can aid in balancing gut flora.
2. Lactobacillus brevis: Known for enhancing immune function and supporting the digestive system, this probiotic can also help reduce inflammation.
3. Leuconostoc mesenteroides: This bacteria starts the fermentation process and creates lactic acid, which lowers the pH of the sauerkraut, preserving it and promoting further fermentation.
4. Pediococcus pentosaceus: This species works in combination with other LAB to continue the fermentation, contributing to the probiotic profile and preserving the sauerkraut.

These probiotics help improve gut health, support the immune system, and may aid in digestion and nutrient absorption. Drinking sauerkraut juice can also provide the same probiotic benefits as consuming the sauerkraut itself.