Easy sauerkraut

Step 6 Find a cool spot

Place your jar somewhere protected from light, where it will be cool, but not cold. I use the northeast corner of the dirt-floored basement now that the weather is warmer, but in winter, the kitchen counter is fine. A thermometer can tell you if your kitchen counter is fine (think 60-65 degrees) or not (80 degrees is definitely too hot, and much below 50 may retard fermentation).

Depending on whether it ferments at the warmer or cooler range, and how much salt was in it, it may be ready in little more than a week, or it may take a month or longer. Taste it, smell it. If it smells and tastes like yummy kraut to you, it's ready. I noticed the color change to yellowish as it matured.

At that point, I transferred the contents to quart jars to cap and keep in the fridge, but you can also keep the remainder in the jar in the cool spot to continue developing. Since all fermentation is essentially going bad in a way we find good, use your own senses to judge what is ready.

This stuff is great in sandwiches, as a condiment, alone, in soups, and as a gift. Don't forget to save some juice to speed up the next batch!

Comments

[tonygoffe]

Hi, I love sauerkraut ..from my days at junior college in Miami in the 60's..  but  living in Jamaica, where the temp is never below 70 F in the house, so by what you say, it would NEVER ferment??  .. the fridge runs at least 35-40 F, so, THAT's too cold ? Any suggestions?     Oh, let me say that this is the MOST useful site I have come across, bar none !    This is particularly for those living in the developing countries where one often has to "make do"   tonyJamaica

[Tigertame4]

maybe an ice chest? You could put jars of cool water in to keep it the correct temp.

[henryinpanama]

I make sauerkraut and kimchee all the time here in Panama. The only effect of the higher temperature is that the kraut makes quicker. Go for it.

Henry

[drawe21]

Dig a hole 2 or 3 feet down in the sand/dirt.  The temp will be 50 to 60 deg F. (Think Kimchi)

[megmaine]

Jamaica has its own glorious fermented traditions, not just ginger beer, but also fruits and root vegetables. The beauty of fermentation lies in its infinite versatility and availability in every part of the world, without the need for expensive equipment or electricity. You just have to choose fermented foods that work in your region and by the seasons there (Sauerkraut isn't traditionally made in summer even in the cold-climate regions of its origin).

If you want a similar dish to sauerkraut that you can make in Jamaica, you can check out my instructable on Tsukemono, which is a Japanese fermented cabbage that is done in days rather than weeks and can be made even in tropical climates. However, unless cabbages grow in Jamaica, it may be better to discover your region's unique treasure of fermented traditions that people in colder climates cannot easily duplicate.

Hope this helps, and I do hope you will share with us what you discover of Jamaica's wealth of fermented food traditions!

[megmaine]

Oh, and to add: you can probably make sauerkraut at 70 degrees, but you run the risk of other microbes taking over. It may or may not come out as you like.

[henryinpanama]

I have been making sauerkraut and kimchee for years at 80+ degrees with never a problem. Sauerkraut makes in about a week at that temperature.

[offseid]

Just finishing my first batch (6 days now, will wait one or two more) in the tropics of Malaysia. I've kept the kraut in the back of a kitchen cabinet. And it tastes fantastic! So I can vouch for what Henry says. Thanks for a great Instructable.

[Quester55]

If you really want an extra treat, at the start, add Fresh Onions {Whole} & or Cucumbers {Pickles} At the top, As well as extra water to cover all. This is best when using Crocks of 3 Gal. or larger Mom's was a whom-ping 20 Gal. size, Purchased at an old cannery. In some cases, Whiskey or Wine barrows could work.