Lactic Fermentation Chapter 3: Sauerkraut

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To my shame, my fermenting crock has been sitting dry for quite some time - months, in fact.  I am getting back into things by launching a good-sized batch of green kraut.

My last two batches were made from red cabbage with several herbs which I prefer, but right now I just have a yearning for good old-fashioned straight up sauerkraut (well, with ONE twist).  I like to drop in some fresh dill.

As I detailed in my earlier fermentation posts (pickles and giardiniera mix) the vessel is simple and all up to your ingenuity, storage space and budget -- Mason jars, larger glass vessels, plastic tubs, OR glass / stoneware crocks specifically designed for this purpose.  No matter the receptacle, the physics are the same - weight to keep the product submerged in brine and outside air from entering the vessel while allowing gases from the fermentation to escape.  I am simply enamored of my 5L Gartopf crock http://www.probiotics-lovethatbug.com/sauerkraut-crock.html  -- it eliminates many of the problems I read others experiencing in their fermenting endeavors.  The start up cost by far outweighs the failed product and frustration of the other gadgets.

Salt helps to both draw out the juices of the cabbage and preserve the sauerkraut as well as keeping it crisp by preventing the growth of other bacteria which soften and break down the leaves further.  Once the leaves are shredded they are layered into the vessel with salt (and any other herbs and seasonings) and SMASHED to break down the cellulose structure of the leaves and release most of the juice.  This can be done by hand (ouch), potato masher or (ta-da!) by means of a hardwood tamper made just for kraut.  I found mine online from a shop in Oregon.  http://www.krautpounder.com/  This is the basis of the brine; more brine may be necessary to cover the product and weights.

Fermenting time is a function of temperature.  In cooler climes, less salt and longer ferment is the rule.  More salt and quicker turnaround is the guideline in warmer weather.  In general, +/- 3 weeks is a realistic expectation here in Southern California at 70 degree average temperatures.  If you have space for cold storage, you can keep the kraut in the vessel / crock until used up - just keep it submerged in brine.  Always keep some of the juice from each batch and use it as a "starter" for your next ferment.  I have to start from scratch this time, as I don't want to use the purple juice from my last 2 batches and discolor the green cabbage.

The catalyst for the ferment are the lactobacilli.  They do all the work.  These probiotics preserve the nutrients of the cabbage and themselves are great for your health!  With the brine and weights, we have created an anaerobic environment for the critters to get down to business -- as we shall now.

THE RECIPE

Green cabbage, to fill vessel 80% after pressing (for a 5L crock, it took about 9# for this batch)
Sea or Kosher salt, approx. 1T per 3# of cabbage
1 bunch fresh dill, chopped
Brine (1T per 1/2 gallon water), if needed

Today's cast of characters.

Shred the cabbage thinly and layer into the vessel with salt and herbs.

First layer with salt and dill.

Periodically tamp down the leaves until vessel is 80% full, or your arms wear out.  ( I season per half head of cabbage, and tamp after each whole head).  Smash the leaves until they are of a wilted texture.  Season the top layer and press down with weights.  Brine should cover the weights by at least 1/2 inch; add prepared brine if needed.

Here is the full batch -- all fingers and toes intact, brine added.

Cover with lid (whatever type you are using) and store in a cool place.  The Gartopf crock has a water channel in the lid to create a one-way air barrier.

The Gartopf two-stone system folds into place to keep the product submerged in the brine.

And we're ready to go.

When you see bubbling, the fermentation process has begun. Keep water in this chamber and only remove the lid to sample the sauerkraut after approximately two weeks.  You can add a bit more salt if things are not progressing as you like; play with it.

Here us a detail showing the channel filled with brine and the exit chamber - simple, smart engineering.

Continue the ferment until desired texture and flavor has been achieved.

Break out the Brats and whole grain mustard, and have fun!