Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt.

Sauerkraut is slightly acidic and thus sour and is full of flavor. One taste and you will never go back to the commercial sauerkraut sold in supermarkets.

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I started experimenting with the making of sauerkraut over 10 years ago. Through the years, I’ve used different cabbages, different types of salt and different salt concentrations. From the experimenting, we now produce sauerkraut that isn’t too salty as the commercial products tend to be, is of medium crispness and is perfect for our taste.

What makes the combination of cabbage and salt so delicious and full of healthy probiotics and vitamins is lactic acid fermentation. Lactic acid fermentation produces a group of good bacteria referred to as probiotic that helps to keep your gastro-intestinal system working well.

For the lactic acid fermentation, I place shredded cabbage that has been mixed with salt in a half-gallon mason jar. Then, I add enough filtered water to completely cover the cabbage. Finally, I top the mason jar with an air-lock device.

The air-lock device, such as is used in winemaking, seals air out of the fermenting jar but allows any air and the carbon dioxide from the fermentation to safely escape. Thus, it helps to form the necessary anaerobic environment needed for the fermentation.

The fermentation is most visibly active during the first six or seven days where the cabbage turns from green to a light-beige color. During this time, the liquid level in the jar rises because of the CO2 being produced, and lots of bubbles escape through the air-lock device.

After the lactic acid fermentation is complete, the lactic acid serves as a pickling medium for the cabbage. The fermentation and pickling take at least a month before the sauerkraut is ready to eat. Therefore, if you’re looking for an amazing addition to your Oktoberfest celebrations, now is the time to start your sauerkraut!

Sauerkraut is incredibly versatile and goes with so many dishes. Try it hot on a Reuben, cold on a salad, dressed up with sautéed onions and bacon, piled high on a hot dog or bratwurst, etc.

Makes 2 pounds of sauerkraut, 12 to 14 servings.

3 to 4 pounds of cabbage (2 heads) or enough to make 32-ounces of shredded cabbage.

2 Tablespoons (1.75 ounces) of fine sea salt

1 ½ to 2 cups filtered or bottled water

Remove outer leaves from cabbage, retaining 1 leaf. Quarter the cabbage and remove core. Cut the cabbage into fine shreds with a food processor, mandoline or sharp knife.

Place the shredded cabbage in a large bowl. Add salt and massage the cabbage with hands for 3 to 4 minutes to thoroughly combine the salt with the cabbage and begin the process of breaking down the cabbage and releasing the brine. Let sit for an hour.

Using potato masher, pound the cabbage for 4 to 5 minutes to further break it down.

Add the cabbage and brine to a sterilized ½-gallon mason jar. Top cabbage with the retained cabbage leaf cut to fit the jar and a weight.

Add enough filtered water to ensure that the liquid level is above the cabbage.

Place lid with air-lock device on jar.

It’s best to wait at least a month before serving the sauerkraut. However, the longer the sauerkraut sits, the better it is.

I’ve experimented with different widths of cabbage shred and prefer a fine shred. I use my food processor to cut the cabbage into 1 mm shreds.

I’ve used different weights through the years such as glass discs, 4-ounce mason jars, and Ziploc bags filled with water. The glass discs tend to work the best.

Chula King is the blogger behind PudgeFactor.com.

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