Sauerkraut: Just Cabbage and Salt (lactofermented recipe) (2024)

by Cara | condiments, Dairy-Free, Do it yourself and save, GAPS Introduction Diet, GAPS Recipes, keto recipes, Lactofermented foods | 6 comments

Sauerkraut FAQ:

Don’t you need whey or a starter culture to make sauerkraut?

No, the cabbage will have flora on it from the air, that will get trapped in the liquid. The salt and lack of oxygen under the liquid will prevent the bad bacteria from growing, but the good bacteria will thrive.

How do I know if my sauerkraut is bad?

If you see mold on your sauerkraut, it’s bad. I’ve only had this happen if I was in and out of the same jar often (going in and out of the jar introduces new bacteria and the air needed for bad bacteria to take hold each time)

Read more about this here.

Why do you ferment sauerkraut for 3 days? I’ve hard of people fermenting it for 30 days or even 6 months.

3 days is the minimum you want to ferment it, before that it’ll just be wilted cabbage. As you ferment it longer, more beneficial bacteria will grow and the cabbage will become softer. I fermented the kraut pictured up top for about a week.

How long does sauerkraut keep in the fridge?

Sauerkraut will keep indefinitely in the fridge, as long as you aren’t in and out of the same jar often. When you take some from the jar multiple times a day, lots of new bacteria is introduced. For this reason, it’s best to transfer your kraut into jars that hold about 1 week’s worth. The closed jars that haven’t been opened after the initial fermentation will stay good. Always throw it out if you see mold or slime.

What do you do with your sauerkraut?

Use it as a tangy-salty condiment! Once soups have been cooled until they’re not too hot to eat, you can add a scoopful of your homemade sauerkraut. You can serve a couple tablespoons on top of a hotdog, or alongsideany meat.

Sauerkraut is delicious with just about any savory dish.