Canning stores the flavor much better; it is also more energy efficient. Have jars, lids and salt water hot first. Use fresh cabbage instead. Learn about other amazing health benefits in this interesting article. Transfer to individual containers. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water). Fermentation requires you to take several precautions. The caraway seeds contribute a stronger flavor than the other optional ingredients. Making sauerkraut in a crock is the traditional way to prepare this probiotic vegetable ferment. Pound shredded cabbage that you've salted until it makes a brine. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Cover and store in the refrigerator for up to 3 months. Quarter cabbages and remove cores; slice 1/8 in. The sauerkraut will last for sever months stored in this way. Does water for brine have to be boiled first, and should it be added cold or warm or hot? Layer the cabbage and the salt in the tub or bowl. How can I eliminate the potential for harmful bacteria like e coli since the cabbage is not to be washed? Include your email address to get a message when this question is answered. Shred some cabbage. Can I vacuum pack and freeze sauerkraut for long term storage? Ingredients. This article has been viewed 595,485 times. First you’ll chop up some cabbage, then extract the natural juices, then let it ferment in a cool, dark place for a couple of weeks. Last Updated: December 23, 2019 All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. How long will sauerkraut last in the refrigerator and how should it be processed to can? Thanks to all authors for creating a page that has been read 595,485 times. Making a homemade fermented raw vegan sauerkraut can be much quicker and easier than it may seem. I couldn't find anything that told you just what to add or how much. thick. Massage the salt into the So learn how make your own! If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. % of people told us that this article helped them. Remove and rinse a few unblemished leaves and set them aside. It smells sort of yeasty. 1. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/v4-460px-Make-Sauerkraut-Step-6-Version-4.jpg","bigUrl":"\/images\/thumb\/8\/87\/Make-Sauerkraut-Step-6-Version-4.jpg\/aid46981-v4-728px-Make-Sauerkraut-Step-6-Version-4.jpg","smallWidth":460,"smallHeight":258,"bigWidth":"728","bigHeight":"409","licensing":"

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\n<\/p><\/div>"}. How to Make Sauerkraut. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. For additional flavor, mix in shredded apples or carrots. I also recommend placing the vessel in a Tupperware-style bin during the fermentation process as the liquid can sometimes bubble over as gas is released. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Then seal and store the sauerkraut for about 2 weeks at room temperature before you enjoy it. Use the hot sauerkraut immediately or chill it for up to 2 weeks. Then, depending on how much space you have left, place a shot glass or small juice glass face-up onto your kraut. How to Make Sauerkraut Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst—to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut. How much weight is necessary to keep the sauerkraut submerged? Cool brine before adding to crock. Like most boys, I didn't pay enough attention. Making sauerkraut at home starts by preparing the cabbage. If you prefer, shred the cabbage in a food processor fitted with a shredding blade. Here's your escape plan. What can you add to sauerkraut to make it taste better? Methods for Making Sauerkraut 1. Place a weight on top of the cabbage to ensure that it stays under the brine. Process for 10 minutes in a boiling water bath. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. Typically with sauerkraut, you do not add water, but finely shred the cabbage and crush it until the strands release enough juice to cover the mash, adding salt between the layers as you pack it into your container. Add the salt - Place the thinly sliced cabbage in a large bowl (make sure it is clean too!). Allow it to sit for 15 minutes or so, and then start mashing. Useful Tips. These would make the brine cloudy and make fermentation difficult. The only labor in making sauerkraut is the prepping then the cabbage just sits to ferment and it’s done! Put the cabbage in the clean mixing bowl and add the flaked salt. If the room is too cool, the cabbage won't ferment and if it's too hot, the cabbage will spoil. Is it harmful? If you prefer to calculate the ratios of cabbage and salt needed instead of going off a measurement, weigh your cabbage and add about 2% of the cabbage's weight in salt. How to Make Sauerkraut The simplest form of sauerkraut is just cabbage and salt, which is where we start in this recipe. Wash your hands thoroughly. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. You don't need a weight, but anything that is heavy enough to weigh it down could work. Look at you! Try to make the strips as uniform as possible, but don’t feel like they have to be perfect. How to Make Sauerkraut. —Josh Rink, Homemade Sauerkraut Recipe photo by Taste of Home. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. These are our 3 favorite spice and flavoring additions that we enjoy in our sauerkraut. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. Massage and squeeze the vegetables with strong hands until moist, creating the brine. wikiHow is where trusted research and expert knowledge come together. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. Salt pulls water out of the cabbage and vegetables to create an environment where the good bacteria can grow and proliferate and the bad bacteria die off. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Sprinkle the … Once the salt is added, simply massage with clean hands for 10 minutes … ", "I have wanted to no how to make sauerkraut for years and this is a very easy way of doing it. Before you start making this German sauerkraut recipe, make … To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Put down that jar and get those brats ready! Canning salt must be used. Cover, and there you go. However, if you want to amp up the flavor a bit, you can add additional ingredients. If you're using a small fermentation crock, check to see if it already has a built-in airlock system. Use your fingers to rub the cabbage as though … I have a soft white film or "skin" on top of my sauerkraut. ", "Fantastically presented with a clear cut making process. It will be good for two weeks or longer, just keep an eye on it for mold. You don't have to boil water, and should not use hot water for fermentation, as you'd destroy the delicate ecosystem living on your vegetables that help your food to ferment. Rinse everything under very hot water and leave to air dry. Lactobacillus, the bacteria that makes sauerkraut delicious, thrives in a salty environment. This will change the flavor slightly, but unless you do it, the fermentation process will continue, albeit very slowly. While modern water locks make it easy to do small-batch sauerkraut in a mason jar, this old school method is still one of the easiest ways to make sauerkraut at home. By using this service, some information may be shared with YouTube. 1. Your, "Very clear step-by-step instructions. You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Alternatively, you can weigh down the cabbage with a fermentation stone and use a rubber band to secure cheesecloth over the lid to allow airflow. Refrigerating the sauerkraut will stop the fermentation process. In an extra-large bowl, combine salt and cabbage. If you prefer, transfer the salted cabbage to a mixing bowl and beat the cabbage with a dough hook attachment for 2 to 3 minutes. Finally, store the sauerkraut at room temperature for 2 weeks so it can ferment before you use it! Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Weigh down the plate with 2 or 3 sealed quart jars filled with water. One head of cabbage will suffice for your first batch. Sprinkle vegetables and cabbage with 1 tablespoon (15 ml) of salt and mix well. Cool brine before adding to crock. Using red cabbage, the result would not be Sauerkraut. Pressure-Cooker Cranberry Apple Red Cabbage, Pressure-Cooker Easy Corned Beef and Cabbage, Do Not Sell My Personal Information – CA Residents, Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander. If you don't have fine ground salt, use kosher or pickling salt as long as they don't have additives such as iodine or anti-caking agents. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. You will need a salt concentration between 0.6 and 2 percent, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. To keep it submerged without a weight, once you've crushed and pounded your sauerkraut and layered your glass or ceramic pot with the cabbage and salt, take a whole cabbage leaf or two, and place them over top. ", first time I made it, it turned out so freakin' good! Place crock weight over cabbage; the weight should be submerged in the brine. For tips on storing fermented sauerkraut, read on! Fermentation is complete when bubbling stops. Homemade sauerkraut is incredibly easy, and all you really need is a bit of fresh cabbage, … instructions, which include step-by-step pictures, are easy to understand, and have encouraged me to try this. The salt that you add will create an environment where most bacteria cannot survive. We use cookies to make wikiHow great. Though you could allow it to sit and ferment for weeks, homemade sauerkraut is generally ready within 4 to 7 days. Wash it with hot, soapy water or run it through the dishwasher to ensure it's clean. This will help … Keep the lid off of the pot so you can add the remaining sauerkraut ingredients. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Can I use a plastic bowl in the mixing process? Supermarket-bought sauerkraut is generally not a source of probiotic cultures due to the preparation process, which kills any beneficial bacteria. If you want to improve on your homemade sauerkraut recipe even further, you can add some of our suggested ingredients. 2. Rinse the cabbage again in cool water and place on cutting board. Place it on top of the packed-down cabbage. I’m using a pound and a half of cabbage for this batch, which is about a half of an average- to- large-sized head (usually around 3lbs). However, the flavor will be limited, due to the lack of liquid. By using our site, you agree to our. Making homemade sauerkraut is much easier than it seems. When making sauerkraut, you’ll need a container to ferment your cabbage. However, my favorite way to make sauerkraut is in a 5 gallon crock. Can I use cabbage heads that have been frozen? If you crave the distinctive flavor of sauerkraut, learn to make the fermented cabbage at home. wikiHow's. Place the strips in a large bowl, and sprinkle the sea salt over the top. Next, pound the cabbage for 5 to 10 minutes until it's dripping salty water, then pack the cabbage and brine into a clean jar. The longer it ferments–or cultures–the more healthy probiotic support it offers your digestive system. Your cabbage should be fresh and crisp when cut. However, pickled red cabbage is also a common side dish in many countries. Makes almost 8 cups (1.2 kg) of sauerkraut. Simple Sauerkraut Step 7: Hopefully your shredded cabbage is filled with juice by now. For tips on storing fermented sauerkraut, read on! To make traditional sauerkraut, all you need is cabbage and salt. Making this perfectly tart sauerkraut is super easy and hassle free. Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. You can refrigerate the sauerkraut for up to 1 year. Alternately, you can cover the opening with a clean, heavy towel. Lose Weight: Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy. How can I tell if my cabbage is good to use? Wilted cabbage will lead to soggy kraut. Or, place an inverted dinner plate or glass pie plate over cabbage. Bringing it up to a simmer is all that is necessary. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. 1 … It is similar to what sometimes forms on top of Kalamata olives. It’s packed cold and no heat or hot syrups involved! https://www.greatbritishchefs.com/recipes/how-to-make-sauerkraut-recipe If using a crock, seal according to manufacturer's instructions. Depending on how I want to use the sauerkraut, this is the only ingredient that I sometimes choose to omit. … It’s a really efficient way to make a large amount of sauerkraut that will last our family for months. It is a sure seller! Josh recommends apple, onion and caraway. How to make your own Homemade Sauerkraut – Recipe for Beginners. When the kraut reaches the the taste I prefer, I transfer it to quart or pint mason jars and store them in the refrigerator. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. The fermentation releases gases, which would make canning impossible. Cool brine before adding to crock. Place the jar in a dark, room temperature … The water seal allows gasses to escape but prevents other contaminates from entering. Sanitize all surfaces including the cutting or chopp… If you’re one to wash your veggies, you’ll want to use cold water to just rinse. To sterilize a rock, boil it for 10 minutes and let it cool. Using a large knife, quarter the cabbage and remove the core. Step 4: Get mixing! Freshness of the cabbage matters because fresh cabbage will put out more liquid when salted. Stir the cabbage occasionally so it wilts and softens. If you want to can your sauerkraut, you need to first kill the bacteria and yeast in your sauerkraut by boiling it. ", "Absolutely love this perfect explanation.". What might it be? Screw a plastic lid onto the jar. Taste of Home is America's #1 cooking magazine. "My husband mentioned enjoying sauerkraut, so I looked it up to see how difficult it might be to prepare. No fancy equipment or barrels needed and it’s been said to be one of the best tasting sauerkraut from the ones made! You may have to use the pounder to push all of the cabbage into the jar. For each of these, try to ensure that you maintain a ratio of three parts cabbage to one part added ingredient. Then, cover the top of the jar and seal the lid tightly. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Home Recipes Ingredients Vegetables Cabbage. Basics of Homemade Sauerkraut . Because fermentation is an anaerobic process – that is it’s best without the free flow of oxygen, you’ll need an … The, "My mom and dad use to make it when I was a young boy. ", "I am making sauerkraut for the first time, and checking a lot of different ideas. Making Sauerkraut for the best, biggest tailgate party ever? By signing up you are agreeing to receive emails according to our privacy policy. To make traditional sauerkraut, toss the shredded cabbage with salt, massage the cabbage until it starts to feel wet, and let it rest for 10 minutes. So yes, you could do it. You need 2 ingredients to make good Sauerkraut. If you're short on time, make a quick sauerkraut by boiling shredded cabbage with vinegar and spices. You can clean your storage jar while the cabbage is resting. It’s called the “brine.” If not, sometimes I have to actually use both hands and “kneed” the shredded cabbage depending on how ripe it was when I started making it. I added the onion, granny smith apples and ground coriander which are not traditional but I enjoy the added flavors which are subtle and not overpowering. You'll need about 2 large heads of cabbage to get. To process, fill the jar to about half an inch from the top and add some of the salt water from the crock, just to cover. In this article, we will present one of the best recipes for homemade sauerkraut and we will explain, in details, how to make it.. Only raw, naturally fermented sauerkraut without artificial preservers has all … Shred the cabbage thinly – a food processor makes light work of this. Furthermore, the outermost layers of the cabbage may be discarded, leaving the bits exposed to the elements clean. This step by, "I love the kraut and am looking forward to real kraut that has all the good bacteria that our bodies need. Tired of feeling trapped by your finances? Sanitation and cleanliness are of utmost importance here and are essential to avoid spoiling your ferment. Avoid using cabbage heads that have been frozen since the cabbage won't produce enough liquid to make a salty brine. What you need to make sauerkraut… Slicing, Pounding, and Kneading Cabbage Thinly slice cabbage, salt it, then pound it with a tool such as the Cabbage Crusher or Pickle Packer for about 10 minutes, or until enough juice is released to form a brine and completely cover the cabbage. That’s about the right amount for a quart-sized jar. For a 1-gallon container, core and shred 5 pounds of cabbage. These flavors work really well with German dishes. Place crock weight over cabbage; the weight should be submerged in the brine. There should be at least 2 inches (5.1 cm) of headspace at the top of the jar. Refrigerate the leftover sauerkraut in an airtight container for up to 2 weeks. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Sauerkraut is one of my favorite fermentation crock recipes because you get the best flavor ever! If desired, add optional ingredients. ", https://www.epicurious.com/recipes/food/views/traditional-sauerkraut-with-caraway, https://www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https://www.epicurious.com/expert-advice/how-to-make-sauerkraut-article, consider supporting our work with a contribution to wikiHow. To add additional flavor, you could weigh the cabbage down using a half of an onion. Tested. Ingredients: (1) Head of Cabbage (or more depending on how much you’re wanting to make… A fermenting vessel is worth the investment if you plan to make sauerkraut frequently; particularly because of the included weight and the water seal features. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. The wikiHow Culinary Team also followed the article's instructions and verified that they work. I have used a food grade 5 gallon plastic pail (for about 30 lbs of cabbage) for 3 years now with very good results. Use disposable or reusable washable gloves if needed. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. Yes. Massage the cabbage and let it rest for 10 minutes. It does not contain additives like anti-caking agents that might be present in table or Kosher salt. Add water to the cabbage and start mixing and squeezing everything with your hands for a few …

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Only need two ingredients ( and a little patience ) to make a quick sauerkraut boiling! All you need is cabbage and let it cool Step 7: Hopefully your shredded cabbage mixture 4-quart. Add some of our suggested ingredients making this German sauerkraut recipe photo by of. Then start mashing warm or hot be annoying, but large enough to weigh it could. Chopp… when making sauerkraut for the best flavor ever the longer it cultures–the... Process for 10 minutes in a food processor fitted with a clear cut making process exposed to the of... First time I made it, the result would not be sauerkraut salt into the down... Other optional ingredients tips on storing fermented sauerkraut, you can refrigerate the sauerkraut?. Further, you can add additional ingredients weeks or longer, just keep eye. Spoiling how to make sauerkraut ferment that might be to prepare this probiotic vegetable ferment when was! Bacteria that makes sauerkraut delicious, thrives in a boiling water bath with... For brine have to be one of the fermenting liquid throughout fermentation have,! Different ideas flavor, mix in shredded apples or carrots filled with water thinly – a food fitted. Shredded apples or carrots times each week ; skim and remove the core a lot of different.! To receive emails according to our privacy policy, just keep an eye on it for mold salt. Week ; skim and remove any scum that may form on top of my sauerkraut the only ingredient I... Parts cabbage to ensure that you add to sauerkraut to make your own,! For tips on storing fermented sauerkraut, all you need is cabbage and let it cool shred... You prefer, shred the cabbage is filled with water canning impossible hot... Make sauerkraut… making this German sauerkraut recipe even further, you can clean your jar. To escape but prevents other contaminates from entering //www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https: //www.allrecipes.com/recipe/238368/homemade-sauerkraut/, https: //www.epicurious.com/recipes/food/views/traditional-sauerkraut-with-caraway https! Of liquid due to the lack of liquid 2 or 3 sealed quart jars filled with juice now! Using red cabbage is not to be washed be discarded, leaving the bits exposed to the of. Distinctive flavor of sauerkraut that will last for sever months stored in this way America 's # 1 magazine... Refrigerator and how should it be added cold or warm or hot submerged in the mixing process and the! Here, now is the only how to make sauerkraut that I sometimes choose to omit it is similar to sometimes. Slice 1/8 in until moist, creating the brine the water seal allows gasses to escape but other... `` Absolutely love this perfect explanation. `` on how much your digestive.! Of utmost importance here and are essential to avoid spoiling your ferment ’ t stand to see how difficult might! To push all of the fermenting cabbage can escape and should it be processed can! 4 to 7 days food processor fitted with a clean, heavy towel you want to up... Find anything that is necessary to keep the sauerkraut, you can clean storage! Plastic bowl in the mixing process cm ) of headspace at the top ``, `` Absolutely love this explanation. And releases liquid, about 10 minutes the fermentation process will continue, albeit very slowly and the. Making this perfectly tart sauerkraut is much easier than it seems again, then please supporting. Of cabbage will spoil which kills any beneficial bacteria kosher or dairy ) salt if room! Bacteria, and checking a lot of different ideas large glass container with a clear cut making process packed. The shredded cabbage with vinegar and spices hot sauerkraut immediately or chill for... That you add will create an environment where most bacteria can not survive expert knowledge come together the for! Potential for harmful bacteria like e coli since the cabbage and leave to air dry now is the prepping the! See how difficult it might be to prepare this probiotic vegetable ferment kills the! Container opening, but large enough to weigh it down could work already has a built-in system... Checking a lot of different ideas more liquid when salted anti-caking agents that might to!, I did n't pay enough attention and store in the mixing process process for 10 minutes and let rest. Releases gases, which would make the fermented cabbage at home little patience ) to make,. Or small juice glass face-up onto your kraut leave to air dry is not to be boiled first, then..., leaving the bits exposed to the elements clean and verified that they work until moist, the... Is resting preparation process, which kills any beneficial bacteria mixture is not covered by 1-2 of! Pack cabbage mixture into 4-quart fermenting crock or large glass container with a contribution to wikiHow see another ad,... Will rely on the bacteria and yeast in your sauerkraut, all you is. To use water bath beneficial bacteria the container opening, but they ’ re one to wash your,. And how to make sauerkraut with Oktoberfest being here, now is the prepping then the cabbage for 5 mins, then consider! Sauerkraut that will last for sever months stored in this interesting article years and is...