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Vegetables from Germany, Austria, Central and Eastern Europe, Alsace, Netherlands, USA
Finely shredded white cabbage is mixed with about 2 % salt and pressed down until its own juice covers it. Lactic bacteria sour it over three to six weeks, Leuconostoc first and Lactiplantibacillus plantarum last. The finished kraut is refrigerated or canned. Made in 6 steps over 28 days – 49 days. The longest step, homolactic finish, takes 21–42 days (National Center for Home Food Preservation (U…) and runs at 16–24 °C (National Center for Home Food Preservation (U…). Salt is 2–2.3 % (Johanningsmeier S 2007). Leuconostoc mesenteroides and Weissella do most of the fermenting.
| Main step | 21–42 daysSet[nchfp-kraut] | Homolactic finish |
|---|---|---|
| Temperature | 16–24 °CSet[nchfp-kraut] | Homolactic finish |
| Salt | 2–2.3 %Set[johanningsmeier2007] | Salt the shreds |
| Acidity | pH 3.4–3.5Measured[johanningsmeier2007] | Homolactic finish |
| 25 lb (about 11 kg) | Cabbage · Firm, fresh heads, shredded 24–48 hours after harvest[nchfp-kraut] |
| ¾ cup | Canning or pickling salt · 3 Tbsp for each 5 lb batch of shredded cabbage[nchfp-kraut] |
| 1½ Tbsp per quart of water | Extra brine, only if the juice does not cover the cabbage · Boiled and cooled before use[nchfp-kraut] |
| Starter | spontaneous |
Total time across the recorded steps: 28 days – 49 days
What changes: A cut line slices the cored heads into shreds about as thick as a coin
Discard the outer leaves, rinse and drain the heads, quarter them and cut out the cores. Output: shreds about as thick as a quarter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sauerkraut uses dry salt alone on finely shredded cabbage and ferments in the juice the salt draws out, at cellar-to-room temperature. Kimchi is brined, rinsed and seasoned with a chilli paste and ripens cold.
Follow the NCHFP salt amounts and ferment at 70–75 °F; below 60 °F kraut may not ferment. A steady fall in pH below 4.6 holds back Clostridium botulinum and kills E. coli O157:H7 (Snyder et al.). Store the finished kraut covered in the refrigerator, or can it in a boiling-water canner; these are the only two ways NCHFP gives to keep it.
Hazards the sources name: Escherichia coli O157:H7, killed as the pH falls; Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
Roman writers such as Cato and Columella describe salting cabbage. The story that sauerkraut came west with the Golden Horde has no support. Captain Cook carried sauerkraut on his voyages against scurvy.
