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The Secret to Fail-Proof Homemade Sauerkraut

We’ve made our fair share of sauerkraut, but I was never completely in love with the flavor.  I couldn’t get it to taste as good as the stuff from the store (we get the raw kind, but it can get really pricey!), until the last two batches which turned out so delicious.  Here’s how I did it:

First, no pounding, no smashing.  I like my sauerkraut as crunchy as can be, so instead of laboring over a huge bowl of shredded cabbage with a wooden spoon like I used to, I just pack it tight in our special white bucket with an airlock-thingy and add extra water.  But wait, that’s not the secret yet!

The real secret is that first, I buy a jar of Bubbie’s Sauerkraut, strain out the juice and pour that in!!  I don’t know what magic bacteria they’ve got in there, but whatever it is makes my homemade stuff have that same delicious taste!  And now I’m just adding a bit of the “juice” from the previous batch, to the new batch.  Sometimes if I feel like it needs a little boost, I get a new, fresh jar of Bubbies to strengthen my own brew.  I totally don’t know if this is a legitimate way to make it, but so far it is way easier and way tastier.

Have you tried making sauerkraut?  (If not, I totally recommend it.  It’s so easy!)  Do you have any sauerkraut-making secrets to share? :)

  Leave a Reply

  • I, too, was wondering about whether you used salt or not….I like Bubbie’s, but my homemade stuff is always too salty

    Mallory July 3, 2013 AT 8:08 am
  • Yes! I too would love to make this, especially since you’ve finally given me cheaper alternative to the expensive crocks that everyone always recommends! My home-brewing spouse is ready to place the order for the bucket and airlock. I hope you’ll tell us more details (i.e. recipe) for this and or any other fermented veggies you make.

    Amanda O'Briant April 15, 2013 AT 8:00 pm
  • Sally Fallon’s Book, Nourishing Traditions, has guidelines for a salt free sauerkraut which I am planning to make this week. It calls for whey (which I just made by souring some milk on my countertop for a week… once it separates, use the whey). I’ve made sauerkraut before but always had a problem with it being so salty….

    Cherie April 7, 2013 AT 1:19 pm
  • Amy – I would love to make sauerkraut but for my first attempt I would appreciate a bit more guidance… how much shredded cabbage, how much water, how much salt, how much time to ferment……at what temperature……..etc. I can get Bubbies sauerkraut at the local health food coop…….Thanks!

    ellie April 6, 2013 AT 8:12 pm
  • Do you leave out the salt?

    Katherine April 6, 2013 AT 12:40 pm

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