Traditional Sauerkraut

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacterias. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

  • Cabbage – (1000g)
  • Salt – (16g)
  • Crystal Malt – (160g)
  • Water – (200g)
  • Sauce pot
  • Fermentation crock
  • Cheese cloth
  • Twine
  1. In pot, on medium low heat (keeping below 170F), cook malt with water until grains become tender (~25 minutes). Reserve ½ of remaining water
  2. Slice cabbage (1/16 inch thik)
  3. Place in fermentation crock
  4. Add salt, roughly massage into cabbage. “beat up” cabbage until it starts to release its juices
  5. Tie malt in cheese cloth making a shallow pouch (bouquet garni)
  6. Nuzzle bouquet garni in with cabbage and place a weight on top of mixture
  7. Pour over reserved water
  8. Allow to ferment for 1 month and up to a year at cellar temp (~55F)