Making Sauerkraut At Home: You May Want To Hire A Professional Taster

Learn the results of my recent attempt to make sauerkraut at home and get the recipe to make your own.

In two prior posts, I discussed how I learned about lacto-fermentation and provided the recipe and tools I used to make my first batch of sauerkraut.

Well it's four weeks since I started the first batch, so I wanted to let you know the results.

The Eagerly Awaited Day

This was the first batch of sauerkraut I've ever made.  In fact, it's the first time I've ever tried lacto-fermenting.  So my wife and I were both eager and, a little anxious about the results.

The recipe I used says that the cabbage needs to ferment in a crock for four to six weeks.  We decided to open it at the earliest opportunity.  If a disaster occurred, we wanted to know about it as soon as possible.

I removed the heavy Harsh crock from the garage and set it down on the kitchen counter.  I then opened the lid and the unmistakable smell of sauerkraut floated into the air.  I then peered inside.

The sauerkraut had indeed become compacted under the weighting stones and the brine used to preserve the cabbage formed a 3 inch lake above it.  But.....

Gasp!  White colonies of mold had formed within the crock and were floating like little islands on the sea of sauerkraut brine (see below photo)

Let's Get Mikey To Try It

We had read in books that it was common for some mold to grow on the surface when lacto-fermenting.  The recommendation from these books is to just skim the mold off the surface, the sauerkraut would be fine.

Well, It's one thing to read advice like this in a book.  It's another thing to look down into a crock and contemplate whether eating what lies beneath is going to give you botulism. 

I should probably mention that I'm a bit of a germaphobe to begin with.  Add to that the fact that in our family, I'm the one that has to "go first." 

This is no exaggeration.  When we made preserved lemons and they needed to sit on the counter, unrefrigerated for several days, I was the first to try them.  Likewise, when my wife made gavlocks, a Swedish recipe that is made by curing raw salmon in a mixture of salt, sugar and dill (no cooking), I was the one who had to try it first.  Yes, on countless other potentially stomach-mangling eating experiences, I've been the one to go first.

As I contemplated the mold floating on the surface of the brine, I heard the words I most dreaded, "You go first"

What's the Worst Thing That Can Happen

So I skimmed off the mold floating on the surface, and reached into the crock with a set of kitchen tongs.   I removed the weighting stones and some of the sauerkraut floated to the top.

Removing this first sample, I placed it into a bowl and steeled myself for the first taste.

It looked like sauerkraut and it smelled like sauerkraut.  But would it taste like sauerkraut?  Would it send me to the hospital?

The first taste was like very mild sauerkraut.  Good, but a little less "sauerkrauty" then I would have expected. 

I took a second sample from lower in the crock; Darn if it wasn't the real thing!  Absolutely delicious fresh sauerkraut. 

I suspect that the lacto-fermentation process acts a little unevenly, with cabbage at the bottom fermenting faster than that above it. 

No matter, I filled six 16 ounce Ball jars with sauerkraut and topped them off using sauerkraut juice ladelled from the crock.  My strong suspicion is that the flavor will both intensify and even out over time.  Once filled this way, jars of sauerkraut will keep in the refrigerator for many weeks.

Oh, I'm happy to report that neither I nor my wife became ill as a result of this experience.  Quite to the contrary, it's inspired us to try our hand at lacto-fermenting other veggies like carrots, onions, cucumbers and squash.

I think you'll be surprised how easy it is to make sauerkraut and other pickled vegetables and you'll be impressed by the results.

Give It A Try

For more information about lacto-fermentation and the recipe and tools needed to make sauerkraut, check out my previous two posts on this subject:

Wagner Never Ate Sauerkraut from A Can

How to Make Sauerkraut & Other Pickled Vegetables

 

Comments

[Resume Writing Services]

I must say that overall I am really impressed with this blog.It is easy to see that you are passionate about your writing. If only I had your writing ability I look forward to more updates and will be returning.

[RB]

I just started my first batch:

http://rebeccabaerartfulliving.blogspot.com/2010/11/homemade-sauerkraut.html

I can't wait to see how it turns out!

[H. Mark Delman]

Hi:

Good luck with your first batch. Let me know how it turns out. By the way, dont use a fancy cabbage like Savoy. You want a cabbage that has a tight head and a higher sulfur content. Generally, the red or green kind from the supermarket are fine or similar if you grow your own. In this case, less fancy is better!
-PlanterTomato

[RB]

Update on my first batch...It is marvelous! I took some to our family thanksgiving and it was devoured. The seasonings that I used (onion, juniper and caraway) really seemed to create a more complex flavor than straight cabbage alone. I canned mine so that it would be shelf stable at room temp.

Thanks for he tip about savoy. I tend to try anything that intrigues me. I currently have a batch of onions with pickling spices fermenting. I plan to can these --half as they turn out and half in a sweet light syrup so they have a hot/sweet taste.

[H. Mark Delman]

Thanks for the update. I agree, theres no comparison between what you make at home and the supermarket. Good luck and keep me posted onions.

[Education Agent]

Incidentally, I like the way you have structured your site, it is super and very easy to follow. I have bookmarked you and will be back regularly. Thank you