Go to the Recipe: Quick-Style Kraut
If one has a vacuum chamber, that can/does make things easier :-). Also, an additional weight consideration if using jar or crock method, on top of the piece of cabbage a ziploc bag w/ water in it works nicely to help keep it under the brine. This is a great topic and am REALLY pleased to see Chefsteps doing this!! This base recipe also works well for things like mushrooms and many other products (though "time" is much different). Look forward to seeing more of these. :-) Thanks Chefsteps!
I have a 1/2 size crock that would be perfect for this. Any additional tips or instructions?
Also pleased, never tried this before.
How do you use the chamber vac Todd? Could there be a food safety risk with that?
If you are saving brine from a previous batch to kick-start subsequent batches, how long will the brine survive in the fridge?
The brine should survive in the fridge 3-4 months tucked in the back.
Be sure to weigh down the kraut to keep it under the brine. Try to resist peeking, this will introduce air. If the crock you use has the water trough, be sure to keep it full until you are ready.
Does the ChefSteps sous vide pickle recipe cook time (140f for 2.5 hours) work to can this sauerkraut?
Delighted to see information on making sauerkraut! We make it in a 10 gallon crock, with cabbage straight out of the garden. Have had good luck for many years with the 40:1 ratio by weight of cabbage to salt--which yields a ~2.5% brine. That is for every 40 pounds of cabbage, add 1 pound of salt. Fortunately digital scales make it easy to weight the cabbage as you go, and add salt incrementally. Setting up an excel spreadsheet to make it easy to keep track. In our experience a couple weeks at room temperature of around 70 degrees is enough time for fermentation. Your nose will give you a clue when it is getting sour!
Years ago we stored our kraut in a cool basement (~40 degrees) for the entire winter. Today, after the initial fermentation period we bag it in freezer quality ziplock bags and freeze it. Have not observed any noticeable loss in quality (texture or flavor) from the freezing process. Am still using some from a couple seasons ago.
Vegetables need to be acidified to be safe when canning by that process (pH <4.6).
I am using these for fermenting
https://www.locknlock.com/eng/productbrand?tid=301
I've been using the 2% brine ratio for a long time with great results. I generally let mine ferment at room temperature of about 70F for up to two months and oh man the complexity of flavor is amazing. All of my family members rave about how good it tastes and they weren't even sauerkraut consumers before.
Combine salt and cabbage (and spices) in a bowl and play for about 5 minutes, toss in a bag and vacuum seal. Let sit for about 4-6 weeks and taste, burping the bag at about the 3-4 week mark if needed. No food safety risk. There's no oxygen. Have also done it w/ mushrooms (which is REALLY good) but for shorter times (7-10 days per Noma fermentation guide-worth the investment).
I’ve never made sauerkraut before but planning on trying this recipe/method. Has anyone used red cabbage? Good idea? Bad idea?
It works out great, its just going to be red.
Hi! How can I make this recipe in a vacuum bag?
Good idea! Works exactly the same. I put it to garnish pulled pork sandwiches. Intense color - deep purple
Yes you can, scroll and check the bottom of the page.
For those asking if it can Be done in a vac bag. As Todd explained Yes it can.
I make yoghurt sometimes and I have freeze-dried culture to use when I want to start without adding existing yoghurt.
Yoghurt and kraut both rely on lactic acid from beneficial bacteria... has anyone tried spiking a kraut jar with yoghurt culture for a faster ferment? I am sure there are different strains with different adaptations for each food but it doesn't seem like a crazy idea.
Can I follow the same recipe using turnips? I’d like to make Brovada, which is traditionally fermented with grape skins. I could add a splash of wine instead, but since wine contains sulfur, I’m not sure if that would interfere with the fermentation. Thank you!
