Bookmark and Share

Finally Trying Sauerkraut

By Judith Hausman, Urban Farm Contributor

Wednesday, October 26, 2011


Photo by Judith Hausman

Carrot cabbage on the left, apple cabbage on the right. Two more weeks until maturity!

We are harvesting the last of our vegetables now. All of the potatoes and winter squash are in, the eggplants’ and peppers’ days are numbered, and the leaves of the green beans are lacey. The flowers are few, and there are a few dozen lingering beans getting tougher on the vines. Last week, I pulled up our last Napa cabbages, hacking them from their thick stems and slicing off slimy outer leaves and spoiled chunks. They certainly were not beautiful, but I was sure they were still worth a sauerkraut experiment.

My roots are Austrian and Eastern European, but the sauerkraut in my life has always come in plastic bags. It was time to try homemade, although the traditional method of packing the shredded cabbage into a stoneware crock and leaving it covered with a plate in the basement would never work in my mouse-y, warm utility room. Never mind this method for you apartment dwellers.

I also have to forget the Korean method of making red pepper and cabbage kimchi by burying a sealed crock of the ubiquitous spicy condiment in the backyard for truly long-term fermentation and keeping. I actually attempted kimchi one year, and it stayed in the fridge for months; no one in my house really took to my version. This time, I wanted the soft, tangy ribbons of German-style sauerkraut.

I was having visions of the silky choucroute garnie simmered in Riesling, seasoned with juniper berries and topped with pork chops, bursting sausages or even pheasant breasts I’d eaten in Alsace, France. As I seized the homely heads of Napa, I could almost smell the Reubens in the pan: lean pastrami, melted Swiss cheese and sauerkraut between chewy slices of rye bread. I have the homemade fennel-seed mustard ready for those sandwiches, too.

The procedure seemed pretty easy: Run the cabbage through the food processor; add a little salt, about a teaspoon for 3 pounds of cabbage; and wait 20 minutes. Then, massage the heck out of the shreds to produce a briny juice, and put it all up in glass jars with about an inch of brine on top and about 2 inches of head space to make room for the gasses produced by the fermentation process.

I trimmed, hacked and shredded away. I added some carrots and caraway seeds to one batch and some apples and scallions to the second batch. While the cabbage did produce a lot of juice, I still had to quickly stir up supplemental brine to pour into the jars. I added a mass of parsley leaves on top of the mix and sealed them up. Then, I put the four jars in a glass pan on top of a scrap of plastic padding in case of leakage (oh, I hope not …) and tucked them into the coolest corner of the living room.

My instructions directed me to carefully screw open the jars every five days for two weeks to release the gases. Unless the jars explode or the cabbage turns slimy instead of fermenting, I should be toasting the rye bread in about 15 days. I’ll let you know.

Read more of The Hungry Locavore »

Give us your opinion on Finally Trying Sauerkraut.
Submit Comment »
Good to know
a', Houston, TX
Posted: 11/28/2013 2:51:12 AM
Wow, gang! Thanks for the helpful kraut-icism! Tomorrow night I'm goin' in... stay tuned.
Judy, South Salem, NY
Posted: 11/7/2011 5:34:41 PM
I've been making kraut for the past several years, only I do it in a food grade plastic bucket and usually 15 pounds of cabbage at a time. Jar fermenting can go wrong very quickly, so be prepared in case that happens. In keeping with my family heritage, I make only straight kraut; additions come later during cooking. If you're going to get into it and go with larger batches, a Boerner or similar V-slicer is a great tool to have.

I'd be worried about the parsley on top. Part of the reason why sauerkraut works is because the juice covers the cabbage, keeping it from being invaded by bacteria. That's why most recipes call for a weight of some type to keep the cabbage submerged.
Mike, Fairfax, VA
Posted: 10/29/2011 7:18:10 AM
You've inspired me to try making this! My husband requested sauerkraut earlier this week, and all we had on hand was kohlrabi (I made it work... as per my recent blog post on Alt-Mama.com). But now I'm gonna go for it. Or, I will once your 15 days are up and you share the results!
Taylor Alt-Mama, Austin, TX
Posted: 10/28/2011 7:50:55 PM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

Related Articles


Top Products
Gold Standard

*Content generated by our loyal visitors, which includes comments and club postings, is free of constraints from our editors’ red pens, and therefore not governed by I-5 Publishing, LLC’s Gold Standard Quality Content, but instead allowed to follow the free form expression necessary for quick, inspired and spontaneous communication.

Would you like to receive Farmer in the City Newsletters?X Close Window
Please provide us with your email address in order to access this valuable sustainable-living content.
Fields marked with an asterisk * are required.
* Are you at least 13 years old?
* First Name:
* Last Name:
* Email:
* City:
* State/Province:
* Enter the code shown:

  Yes, I would like to get valuable information from UrbanFarmOnline.com.
In order to opt-out of our newsletters, you can click on the "unsubscribe" link in the bottom of the newsletter.
  Yes, I would like to get valuable information from UrbanFarmOnline.com partners.