How to Make Sauerkraut on the Cheap

From Garden to Kraut

Are you wondering what to do with all of that cabbage that your garden produced this year? Well I’m right there with you and this is one of my favorite ways to preserve it. “How to make sauerkraut on the cheap.” I can’t wait to show you. Plus, we’ll be fermenting something! As a result, creating this wonderful fermentation that is so healthy and so beneficial toward our gut health.

What is fermentation and how is sauerkraut good for us?

Fermentation is a preservation technique that not only increases the food’s shelf life and nutritional value, but it provides a healthy dose of probiotics. Probiotics are live microorganisms that is necessary for a healthy digestive system.

Tool’s You’ll Need

• large head of cabbage
• cutting board
• sharp knife
• storage bags (quart size)
• mason jar (half gallon)
• water

Let’s Get Started

1. Wash cabbage well and remove outer leaves. DO NOT discard leaves because we will use them later.
2. Cut in half and remove core.
3. Slice cabbage into thin ribbons and place in the large bowl.
4. Sprinkle 2 T. salt over the cabbage and toss well, If you have a smaller head of cabbage, adjust the salt as needed. I always like to taste the cabbage so I know when it’s salty but not too salty.
5. Cover and let rest for 30 minutes.

Next Steps to Sauerkraut

1. Begin squeezing the cabbage with your hands to release the juices. Continue squeezing until you have a nice little puddle of juices at the bottom of the bowl.
2. Pack the cabbage into a clean mason jar and push down on the cabbage to make sure it’s well packed. This will also help to release more of the water.
3. Pour the water in the bowl over the cabbage.
4. Take one of the saved leaves and place over the cabbage, tucking the leaf in around the outer edges of the cabbage. Ensure that the leaf is pushed down, air released from under the leaf, and the liquid is covering all of the cabbage; shredded and leaf.
5. Pour a cup of water in the storage bag.
6. Place storage bag with water inside the mason jar. This is your weight. It’s very important that you fill the storage bag with enough water to hold down the cabbage under it’s own juices.
7. Place lid LOOSELY on top and store in a cool area for 1 to 4 week. Place a saucer or dish under the mason jar to catch any liquids. When the fermentation process begins, it will start to bubble which will force liquid to spill over and out of the mason jar. No worries! This is the process we’re working for as it’s creating those wonderful microorganisms that our bodies love and need.

Taste Test Time

After 1 week, taste the sauerkraut and see if it’s where you want it to be in regard to taste. If you prefer it a little tangier, then wait another week and try again. For us, 2 weeks seems to be just the right amount of time. When the sauerkraut has reached the tanginess that suits your taste, tighten the lid and store in the refrigerator. If stored properly the sauerkraut will last up to 6 months.

Sautéed kale with onions and mushrooms, topped with fried eggs and sauerkraut on the side.

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Helpful Tips

1. If you find yourself without enough water to cover the cabbage, add a 1 t. of salt to a cup of water, mix and add what you need to the mason jar for the cabbage to be submerged. You just need enough water to cover the cabbage.
2. If at any time you see mold of any color growing in the jar, throw the contents away. Something has gone wrong in the fermentation process and you DO NOT want to eat this. And, it IS NOT okay to scrap the mold off and keep going.
3. Don’t be upset if something goes wrong, it happens to all of us. Just make sure you store it in a cool area and the lid is left loose, not tightened.

Do You Love “Recipes from Scratch”?

Check out the recipe on “The Best Chicken Stock Ever”. Just click here.

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• large head of cabbage
• cutting board
• sharp knife
• storage bags (quart size)
• mason jar (half gallon)
• water