The Best Cabbage for Homemade Sauerkraut and Its Fermentation Process

Introduction:

When it comes to making the perfect homemade sauerkraut, there is a specific type of cabbage that stands out from the crowd. For those with an eye towards natural, homemade fermentation, green or white cabbage varieties are the ideal choice. This article delves into the reasons why this type of cabbage is superior for making sauerkraut and other fermented cabbage products, and how to craft your own delicious batch from scratch.

The Optimal Cabbage Varieties for Sauerkraut

The best type of cabbage for making homemade sauerkraut is typically green or white cabbage, specifically compact and dense-headed varieties. These cabbages are preferred due to their balanced sugar and moisture content, which is crucial for the fermentation process. Their firm texture also ensures that they hold up well during fermentation, resulting in a crisp and flavorful fermented cabbage product.

Timing and Preparation for Fermentation

The ideal time to ferment sauerkraut is during late autumn, particularly in October, when cabbages are mature and white with compact heads. This timing maximizes the desired quality and flavor. Additionally, summer varieties of green cabbage, due to their low sugar content, can result in a grey color and a bitter-tart taste.

Red cabbage can also be fermented but may not yield the same texture and taste as green or white cabbages.

A Step-by-Step Guide to Making Homemade Sauerkraut

Here's a detailed recipe for making your own homemade sauerkraut:

Find a Suitable Container: Determine a saucer or plate that fits loosely into your crock and can get pretty yucky, though it cleans up just fine. Prepare Spices and Salt: Weigh your cabbage and put three tablespoons of salt per five pounds in a small bowl at the ready. Have caraway seeds and juniper berries prepared, too. Separate Outer Leaves: Tear off the two or three big floppy leaves on the outside of the cabbage and set them aside. Prepare Cabbage: With a large butcher knife, slice the cabbage in half from top to bottom, remove the core, and discard the tough stem. Coarsely chop one quarter of each half and toss it into the crock, sprinkling the salt, caraway seeds, and juniper berries on top. Repeat with the rest of the cabbage quarters. Mash and Minimize Air: Using a wooden spoon, mash the contents of the crock downward, allowing the salted cabbage to liquify. Continue mashing until the liquid level is at the top of the compressed cabbage. Repeat this process with the second head of cabbage, ensuring that the liquid covers the cabbage. Top Off: Lay the floppy outside leaves over the top of the cabbage, place a saucer atop them, and add weights. Cover with a lid and place in a corner of the kitchen to ferment for three to four weeks. Check and Strain: After three weeks, remove the lid, weights, saucer, and outside leaves. You may see a white, yeasty film on the surface; skim it off and discard it. However, everything immersed in the liquid is safe and delicious. Storage: Store the fermented cabbage in sterilized glass bottles or clean tupperware. Refrigeration is not necessary, as the liquid covers the fermented cabbage and maintains its freshness.

Additional Tips for Fermentation

Note: Do not use Morton's or any other salt that has been iodized, as the iodine can turn the sauerkraut black. Instead, use sea salt, kosher salt, or any of the fancy gourmet salts.

To see a practical demonstration, watch the following YouTube video in which an Oregon fellow makes sauerkraut in a gallon pickle jar.