How to Make Homemade Sauerkraut?

Sauerkraut is a component of a very popular traditional Czech dish - pork with dumplings and cabbage. It's no wonder that homemade sauerkraut is considered almost a treasure by many. Of course, you can buy quality sauerkraut from Czech vegetable-growing regions in stores, but the cabbage you've prepared and stomped down with your own feet still tastes the best. Growing quality cabbage heads and then fermenting them yourself is no problem at all. Don't be afraid and give it a try too.

Head Cabbage

Homemade sauerkraut is made from head cabbage (lat. Brassica oleracea convar. capitata), which was bred from wild cabbage (lat. Brassica oleracea). Head cabbage belongs, just like its two close relatives, Chinese cabbage (lat. Brassica campestris var. Pekinensis) and bok choy (lat. Brassica chinensis), to the Brassicaceae family. Head cabbage is grown in two varieties – white head cabbage (var. alba) and red head cabbage (var. rubra).

Head cabbage is divided according to growing season into early, mid-early, mid-late, and late varieties. Early varieties have a short growing season ranging from 60 to 70 days. Early cabbage heads are smaller in size and are harvested at approximately 1 kg. Their leaves are very delicate, making them suitable for preparing salads or dishes with minimal cooking time. Mid-early and mid-late varieties already have a much longer growing season.

The leaves in the heads are not as delicate, so they are less prone to damage and can withstand short-term storage. Late varieties are adapted for long-term storage. The heads are very dense and larger in size. Late varieties are the most suitable for preparing sauerkraut (for shredding). The very best are late varieties that were bred specifically for shredding. Their leaves are more delicate and additionally contain more sugar than classic late varieties. Higher sugar content is important for proper fermentation. Lactic acid bacteria, which preserve the sauerkraut, create lactic acid from sugars, protecting the mass from other microorganisms that cannot tolerate acidic environments.

Growing Cabbage

Cabbage is a biennial plant. However, it rarely reaches its second year of growth, as the heads are always harvested in the first year. Growing cabbage is not difficult and every average gardener can handle it. The location and sowing time for cabbage depends on the specific variety. Early varieties are sown in January and February in a greenhouse or in seed trays on windowsills. Seeds germinate best at temperatures around 20 °C. Ready seedlings can be planted in beds during March at a spacing of approximately 50 x 30 cm. Early varieties are harvested in April and May. Mid-early (summer) varieties are sown from March to April. They are then planted in beds in May. Harvesting takes place from July to August. Mid-late and late varieties of cabbage are sown in April and planted in beds from June to August. These cabbage varieties are harvested from September to November.

Plant cabbage in a sunny location in well-drained, nutrient-rich soil. So think about cabbage already in autumn and fertilize well the beds where you intend to grow cabbage, it will definitely reward you with beautiful large heads. Cabbage is very demanding on water during the growing season, so water it abundantly and regularly. However, don't overdo the watering, because both lack and excess of water harm cabbage. Overwatering could damage the root system (rotting). Even in well-fertilized soil, cabbage needs to be fertilized regularly; liquid fertilizer for brassicas has proven effective, for example. As a prevention against some diseases, it is recommended to plant brassica plants in a different location each time. Cabbage is most commonly attacked by flea beetles, cabbage root fly, cabbage aphid and cabbage white butterfly. Flea beetles can be fought with intensive watering, you can get rid of cabbage root flies with chemical spray such as Decis, and for cabbage aphid, for example, the product Pirimor works.

Thanks to our e-shop, you can grow from seeds red summer cabbage variety Mars, which forms a spherical, well-closed head highly resistant to cracking. You can sow this cabbage directly in the location. A cabbage suitable for shredding is the variety Pourovo mid-late cabbage. This variety has large and firm heads of a flattened spherical shape.

Vitamins and Minerals Contained in Sauerkraut

Sauerkraut is very rich in vitamins and minerals, which makes it very healthy. Sauerkraut actually contains more vitamin C than raw cabbage. Other vitamins contained in cabbage include vitamin E, vitamin B6 and carotene. Consuming cabbage helps the body become healthier and more resistant to diseases. Cabbage is thus not only a very popular food, but also a protector of human health. By including cabbage in your diet, you activate your metabolism and stimulate the brain, which leads to improved mood and increased concentration. Cabbage relieves tension, supports healthy sleep and strengthens the immune system. It also supports blood formation, cell oxygenation and stimulates skin pigmentation and hair growth.

Making Homemade Sauerkraut

What to prepare before you start shredding?

• stoneware container for fermenting cabbage (e.g. 10 litres)
• cabbage shredder
• large knife for halving cabbage heads
• clean basin or tub
• 10 kg of white cabbage
• salt (approx. 15 – 20 dag)
• caraway, dill, horseradish
• 4 small apples (preferably cooking apples)
• onion (15 dag)
• 4 – 6 cloves of garlic

How to Ferment the Cabbage?

First, prepare the cabbage heads, clean them from the ugly outer leaves, cut them in half and cut out the core. Then shred the heads into fine strips, a special cabbage shredder will serve you best. Place this shredder on two chairs and put a basin underneath where the shredded cabbage will fall. This way, shredding will go quickly. Before actually layering the shredded cabbage into the pot, cut the onion into long strips and the horseradish into thin slices. Add the onion along with other ingredients to the basin with the shredded cabbage and mix everything well.

Start packing the mixture into the prepared stoneware crock. Always add only a little cabbage to the crock and pack it down well with your hand or foot. Remove the juice that starts to form from the packing, but don't pour it away yet, it may still be useful for topping up after packing the entire crock. After filling the crock with cabbage, the top layer must be covered with juice; if not, add a little of the juice you removed earlier to the crock. Then place a cabbage leaf or clean wooden board on top of the cabbage and weigh it down with a stone. Pour water into the crock's rim and cover with the lid so that air cannot reach the cabbage. Leave the crock prepared this way to ferment for about 2 weeks at room temperature. Then move it to a cool place – to the cellar or pantry and let it ferment there for several more weeks.

Regularly check the cabbage to ensure it has enough water and that no white mold is forming on it. The pickled cabbage must not dry out, as it would otherwise start to spoil. If you find during inspection that there is insufficient water in the barrel, top it up with brine solution (approximately 20 g of salt per 1 liter of water). Also, when tasting and removing cabbage, don't forget to add more brine solution.

May your cabbage ferment well! ;)