How sauerkraut is made

When submerged in a brine the bacteria begin to convert sugars in the cabbage into lactic acid. After fermenting for a period of weeks or months it produces a potent sour side dish that is rich in beneficial bacteria.

We checked out great lakes kraut company in bear creek to see how sauerkraut is made.

How sauerkraut is made. Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional not heat treated pickled cucumbers and kimchi are made. The cabbage is finely shredded layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 c 60 f or below.

Methods for making 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.

To make traditional sauerkraut all you need is cabbage and salt. However if you want to amp up the flavor a bit you can add additional ingredients. Josh recommends apple onion and caraway.

Sauerkraut is made by a process called lacto fermentation. To put it fairly simply. There is beneficial bacteria present on the surface of the cabbage and in fact all fruits and vegetables.

Lactobacillus is one of those bacteria which is the same bacteria found in yogurt and many other cultured products. When submerged in a brine the bacteria begin to convert sugars in the cabbage into lactic acid. This is a natural preservative that inhibits the growth of harmful bacteria.

Screw a plastic lid onto the jar. Place the jar in a rimmed pan to catch any overflow and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1 4 weeks.

After it s done fermenting store the sauerkraut in the refrigerator. Sauerkraut is a traditional fermented food made by allowing shredded cabbage and salt to ferment over a period of time. After fermenting for a period of weeks or months it produces a potent sour side dish that is rich in beneficial bacteria.

We checked out great lakes kraut company in bear creek to see how sauerkraut is made. Although most sauerkraut is made from white or green cabbage some varieties use red cabbage too. Red cabbage has its own class of special antioxidant properties called anthocyanins.

Red cabbage has its own class of special antioxidant properties called anthocyanins. Sauerkraut should only contain two basic ingredients. Some varieties may also add extra vegetables but avoid those that add sugar or anything else to the mix.