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rainbow sauerkraut
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Lacto-Fermented Sauerkraut

A simple lacto-fermented sauerkraut recipe that is easy to follow and practically foolproof. I like to divide the sauerkraut into multiple jars with different seasonings so that I can have more flavour variations. This lacto-fermented sauerkraut is also full of probiotics which are great for your digestive health.
Prep Time35 minutes
Fermentation Time4 days
Author: Brewbird

Ingredients

  • 600 grams Cabbage Green or Red
  • 1 tablespoon non-iodized salt (15g)

Flavour Ideas

Classic

  • 6-10 juniper berries
  • ½ teaspoon of caraway seeds

Basic

  • 2 Bay leaves
  • ½ tablespoon cracked black pepper

Spiced Up

  • ½ of a jalepeno or 1 birds eye chili if you like it spicier
  • ¼ of a medium red onion
  • 1 teaspoon of oregano

Pretty in Pink

  • ½ of a grated beet
  • 2 garlic cloves minced
  • 1 teaspoon of caraway seeds

Rainbow Kraut

  • ½ of a beet
  • ½ of a carrot
  • ½ tablespoon of ginger
  • 2 cloves of minced garlic
  • 1/2 teaspoon non-iodized salt

Kimchi Kraut

  • 2 cloves of garlic minced
  • 1 inch ginger minced
  • 2 tablespoons of gochugaru
  • 1 carrot grated
  • ¼ cup of daikon (optional)
  • 1/2 teaspoon non-iodized salt

Turmeric Kraut

  • 2 cloves of garlic
  • ½ teaspoon mustard seeds
  • ½ tablespoon of turmeric
  • 1 inch fresh ginger
  • 1 carrot shredded
  • ¼ teaspoon black pepper
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon non-iodized salt

Instructions

  • Pull off the outer leaves of your cabbage, and any leaves that are cut or bruised. Set aside.
  • Wash the cabbage head, and then shred the cabbage with a knife or mandolin. You can chop the cabbage more roughly if you enjoy a coarser sauerkraut.
  • Add the salt and gentle massage the shredded cabbage to release the natural moisture inside the cabbage. Allow the cabbage to rest for 15 minutes, massage again, and then let rest for another 15 minutes.
  • While the cabbage is resting, prepare your desired flavour add-ins and mix them in with the shredded cabbage.
  • Pack the shredded cabbage into your jar, ensuring there is no big air pockets in your jar. Ensure that the sauerkraut is fully submerged in its own brine.
  • If there is not enough brine, then dissolve 1/2 tablespoon of non-iodized salt in 1 cup of water. Pour the salt water over the sauerkraut until everything is submerged.
  • Place one of the discarded outer cabbage leaves on top. This leaf will keep the sauerkraut below protected from the external environment. If there is a a lot of headspace in the jar, you can put a weight on top of the leaves to ensure that the sauerkraut remains submerged under the brine.
  • Place a plate underneath your jar of sauerkraut to catch any brine that may leak out. Place your jar on the kitchen table, away from direct sunlight. Press on the jar lid every day to see if pressure is building up from the fermentation. If you can no longer press down, gently loosen the jar lid to 'burp' it, and release the CO2 gas.
  • Burp the jar as needed for 4-7 days, or longer if you prefer a more sour taste. At warmer temperatures, the sauerkraut will ferment more quickly than at cold temperatures. When you are happy with the flavour of the sauerkraut, place the jar in the refrigerator. It will keep well in the fridge for 6-9 months.

Notes

  • Adding enough salt is key to a successful lacto-fermentation. Without enough salt, the sauerkraut may not ferment. That's why it is better to add more salt to your cabbage rather than too little.