Marianne Martinez
Making a large pot of sauerkraut without cooking is an easy process that requires minimal equipment and only two ingredients: cabbage and salt. The process involves shredding the cabbage, massaging it with salt, and then packing it into a large glass or ceramic jar. The cabbage needs to be weighed down to ensure it stays submerged in its liquid during fermentation, which can be achieved using a smaller jelly jar filled with rocks or marbles. The fermentation time depends on personal preference, but it typically takes a couple of weeks for the sauerkraut to be ready to eat. The longer it ferments, the tangier it will become.
| Characteristics | Values |
|---|---|
| Ingredients | Cabbage and salt |
| Additional ingredients | Caraway seeds for flavour |
| Equipment | Large glass or ceramic jar, heavy flat-bottomed tamper, something flat to weigh down the cabbage |
| Preparation | Shred cabbage, add salt, massage, pack into jar, weigh down with liquid, cover with cloth or lid |
| Fermentation time | 2 weeks or longer, depending on taste preference |
| Fermentation temperature | 65-70°F |
| Storage | Store in a dark, cool place or in the fridge |
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What You'll Learn
Shred the cabbage
To make a large pot of sauerkraut without cooking, shredding the cabbage is the first step. It is important to not wash the cabbage before shredding as the fermentation process relies on the natural bacteria found on the cabbage leaves. You can, however, peel the outer leaves to get rid of any dirt and wilted parts of the vegetable.
To shred the cabbage, you can use a knife or a food processor. If you are using a food processor, use the grater blade to shred the cabbage finely. If you are shredding by hand, use a very sharp knife or a box grater. The cabbage should be shredded thinly, approximately 1/8 inch thick.
Once the cabbage is shredded, place it in a large, flat-bottomed bowl or tub. Make sure that your hands and everything else that comes into contact with the cabbage are very clean. You should also ensure that the container is thoroughly washed and rinsed with boiling water to avoid any unwanted bacteria from affecting the fermentation process.
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Add salt
Salt is a key ingredient in the fermentation process for several reasons. Firstly, it creates an environment that promotes the growth of lactobacillus bacteria (good bacteria) and prevents the formation of unwanted bacteria and yeast. Secondly, it prolongs the shelf life of the sauerkraut, helping to preserve the vitamin and mineral content of the food. Thirdly, salt improves the flavour and helps keep the cabbage crisp and crunchy. Finally, it slows down the fermentation process, allowing the cabbage to develop a fuller, more complex flavour.
When making sauerkraut, it is important to achieve the right ratio of salt to cabbage. The ideal salt content for fermented vegetables, including cabbage, is 2-3%. Translated into measurements, this equates to 1 1/2 to 2 teaspoons of salt per pound of cabbage (9-12 grams of salt per 450 grams of cabbage). A more precise way to calculate this ratio is to weigh your cabbage in grams and multiply its weight by 0.02. The result will be the amount of salt required in grams. For example, if you are using a small head of green cabbage (approximately 3 pounds or 1.4 kg), you will need around 28 grams of salt.
After chopping the cabbage, place it in a large bowl and add the salt. Allow the salted cabbage to sit for about 20 minutes until it starts to wilt and release its juices. You can then use a tamper or pounder to crush the cabbage further, releasing more liquid. This step is important to ensure that the cabbage is completely submerged under the brine during fermentation.
If you are making a large batch of sauerkraut, it is important to sterilise your equipment before use. For glass jars and weights, boiling them in water is often sufficient. Alternatively, you can fill your container with hot water and a few tablespoons of white vinegar, letting it sit overnight before rinsing with clean, hot water.
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Pack into a jar
Now it's time to pack your cabbage into a jar. You can use a canning funnel to make this process easier. Grab handfuls of the cabbage and pack them into your jar, tamping it down with your fist every so often. You can also use a kraut tamper/pounder or a potato masher to help pack the cabbage down. Pour any liquid released by the cabbage during the massaging/kneading process into the jar as well.
Leave about one inch of space at the top of the jar. Then, place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. Cut the leaf to be slightly larger than the size of the jar so that you can press it over the top of the shredded cabbage, pushing it beneath the liquid.
Now, weigh down the cabbage. You can use a smaller jelly jar filled with clean stones, marbles, or rocks to weigh down the cabbage and keep it submerged. You can also use a small glass bowl or jar, or invest in glass fermenting weights. Make sure that the cabbage remains submerged in its liquid during fermentation.
Finally, cover the mouth of the jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar while preventing dust or insects from getting into the jar.
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Weigh down the cabbage
Weighing down the cabbage is an important step in the process of making sauerkraut to ensure it stays submerged in the brine. This prevents the growth of mould. Here's a detailed guide on how to do it:
Firstly, it is important to pack the cabbage into your jar or crock tightly. Use your fist or a tamper/pounder to tamp down the cabbage. You can use a canning funnel to make this process easier. If you have a large crock, you can place a weighted plate over the cabbage to pack it down.
Next, you'll need to weigh down the cabbage. There are several ways to do this:
- Use a smaller jelly jar: Slip a smaller jelly jar into the mouth of the larger jar and weigh it down with clean stones, marbles, or rocks.
- Use a glass or ceramic weight: You can invest in glass fermenting weights or use small glass bowls or jars.
- Use a zip-top bag: Fill a small freezer bag with a saline solution or clean rocks and place it on top of the cabbage.
- Use a narrow-mouthed jar: If you're using a wide-mouthed jar, you can use a narrow-mouthed jar to stuff the cabbage in tightly and create a seal.
- Use a lid: Cut a circle out of a reserved cabbage leaf, place it on top of the cabbage, and screw on a plastic lid.
Remember, it's important to use a plastic lid instead of a metal one to prevent rust. Also, make sure to leave an inch or two of space at the top of the jar to avoid leakage.
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Store in a cool, dark place
Once you've prepared your sauerkraut, it's important to store it correctly to preserve its flavour and texture. Firstly, make sure you use an airtight, sealable container, such as a mason jar, to store your final product. This will prevent unwanted bacteria from entering your mixture.
Next, store your jars of sauerkraut in a cool, dark place. The ideal temperature for storing sauerkraut is around 55°F to 65-70°F. At these temperatures, your sauerkraut will last for several months. The cooler the storage area, the longer it will keep. If you don't have a cellar or cool pantry, you can store your sauerkraut in the fridge, where it will last for up to six months.
It's also important to keep your sauerkraut away from direct sunlight or other sources of UV light, as these rays are harmful to the growing probiotics. Additionally, make sure to keep your fermenting sauerkraut away from other ongoing fermentation projects, as they may contain different cultures that can contaminate your sauerkraut and cause it to rot.
Finally, remember that the length of fermentation time depends on the temperature of the environment. The cooler the environment, the longer it will take to ferment. The warmer the environment, the quicker it will ferment, but the flavour will be inferior, and your sauerkraut is at greater risk of developing unwanted yeast and going bad.
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