Sauerkraut (USDA home method)
Fermented cabbage - United States. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- 3 tablespoons of canning or pickling salt per 5 pounds of cabbage
- Batch
- 25 lbs cabbage to 3/4 cup canning or pickling salt
- Top-up brine if the juice does not cover
- 1-1/2 tablespoons of salt per quart of water
- Recommended fermentation temperature
- 70 to 75°F
- Below which it may not ferment
- 60°F
- Time at 70 to 75 F
- about 3 to 4 weeks
- Time at 60 to 65 F
- 5 to 6 weeks
- Start after harvest within
- 24 to 48 hours
- Container depth above the cabbage
- at least 4 or 5 inches
Work with about 5 pounds of cabbage at a time.
25 lbs cabbage 3/4 cup canning or pickling salt
If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).
For obtaining a good quality sauerkraut at home, the USDA recommendation is to store at 70° to 75°F while fermenting.
At temperatures lower than 60°F, kraut may not ferment.
At temperatures between 70° and 75°F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks.
At temperatures between 70° and 75°F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks.
Shred cabbage and start kraut between 24 and 48 hours after harvest.
Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage.
How it is made, step by step - 10 steps, each one quoted from USDA/NCHFP Sauerkraut.
Same substrate
Same region
- Brined cucumber pickles
- Chow-chow
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Fermented olives
- Sauerkraut
Fields on this page come from USDA/NCHFP. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.