Make Your Own Sauerkraut

Introduction:

Sauerkraut is naturally fermented cabbage. Natural fermentation is one of the oldest means of food preservation, and reduces the risk of foodborne illness and food spoilage. The juice extracted from shredded cabbage by adding salt* contains fermentable sugars, and in the absence of air, the microorganisms feed on the cabbage leaves and will produce lactic acid. This lactic acid creates an acidic environment unsuitable for other organisms to survive. In this lab you will make your own sauerkraut.

*The salt used should be a non-iodized pickling or canning salt. Iodine, which is in table salt, prevents the bacterial fermentation necessary to change cabbage into sauerkraut.

Materials:

cabbage sliced into thin strips

non-iodized salt

container (Consider the fact that cabbage will require anaerobic conditions while fermenting in this container. If a fermenting crock is your container of choice, be careful that it is nor chipped or cracked. Food-grade sturdy plastic pails are excellent containers. Do not use metal containers of any type.)

Procedure:

1. Clean off cabbage head to remove residual insecticide spray or dust. There are important bacteria existing on the cabbage leaves which are necessary in the fermenting process. Therefore, do not overclean the cabbage.
2. Cut, slice or shred the cabbage.
3. Place cabbage in container and sprinkle with salt. Add 2.25 to 2.5 percent salt by weight.
4. Cover and weight down the cabbage to produce anaerobic conditions for the fermenting process to take place.
5. Set the cabbage back and allow fermentation process to proceed. Remember the effects temperature can play on fermentation.
6. Check the container daily for film yeasts or molds which may appear on the surface. This can be removed by skimming the surface of the cabbage. Kraut should be ready in 3 to 4 weeks.

Reference:

Mennes, Mary E., "Make Your Own Sauerkraut," Food Science, University of Wisconsin - Madison, Food Management Specialist, UW-Extension

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