How to Make Sauerkraut at Home: A Simple Cabbage Fermentation Guide
Fresh cabbage, the right amount of salt, and a little patience are all you need to make crisp, tangy sauerkraut at home. Have you ever found half a cabbage slowly wilting in the back of your refrigerator? Cabbage is useful, but one large head can be surprisingly difficult to finish. Instead of letting it go to waste, you can turn it into sauerkraut, a traditional fermented cabbage dish made with only cabbage and salt. No vinegar is required. The sour flavor develops naturally as the cabbage ferments over time. What Is Sauerkraut? Sauerkraut means “sour cabbage” in German. It is made by finely slicing cabbage, mixing it with salt, and allowing naturally occurring lactic acid bacteria to ferment it. Although sauerkraut may look similar to cabbage pickles, the two foods are made differently. Pickles usually get their sour taste from added vinegar. Sauerkraut becomes sour because bacteria break down the natural sugars in cabbage and produce organic acids. As fermentation continues, the raw...