Old-Fashion Kraut
Old-Fashion Kraut offers tangy, fermented cabbage with a satisfying crunch, perfect for those who enjoy traditional, homemade fermented vegetables full of probiotics and rich flavor.
Ingredients
- 5 to 6 large heads cabbage ⓘ
- 1 1/2 cups canning salt
Instructions
- Wash and shred the cabbage.
- Place the shredded cabbage in a stone crock or jar.
- Add about a snuff glass full of canning salt to the cabbage.
- Mix the cabbage and salt well to create a brine.
- Push the cabbage down so the brine covers it; weigh it down with a plate.
- Cover the crock or jar.
- Leave to ferment for 9 days.
- Remove the kraut from the jar and heat it to a boil.
- Pack the hot kraut into sterilized jars and seal.
Tips & Substitutions
For optimal fermentation, ensure the cabbage is tightly packed to prevent spoilage. You can use kosher salt as a substitute for canning salt, but avoid iodized salt as it may affect fermentation. If you want to enhance flavor, consider adding spices like caraway seeds or juniper berries. Keep an eye on the temperature; the ideal range for fermentation is between 65°F and 75°F.
Serving Suggestions
Old-Fashion Kraut pairs beautifully with meats like sausages or pork chops, making it an excellent side dish for a hearty meal. It can also be used as a topping for sandwiches or added to salads for a tangy crunch. For a refreshing drink, serve alongside Special Iced Tea to balance the dish's acidity.
Storage & Reheating
Store leftover kraut in sealed jars in the refrigerator for up to 6 months. Ensure the kraut is submerged in its brine to maintain its crunch. To reheat, simply warm it in a saucepan over low heat, adding a splash of water if needed to prevent sticking. Avoid boiling, as it can diminish flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashion Kraut contains roughly 15 calories, with 2g protein, 2g carbohydrates, and 0g fat. It is an excellent source of vitamin C (36% of the Daily Value) and vitamin A (29% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell if my kraut is fermenting properly?
Proper fermentation is indicated by a sour smell and bubbling in the brine. If you notice any off odors or mold on the surface, remove it immediately and check if the kraut is still submerged in the brine. If it smells pleasant and tastes sour, it's fermenting well.
Can I use different types of cabbage?
Yes, while green cabbage is traditional, you can experiment with other varieties like red or Napa cabbage for different flavors and colors. Just keep in mind that each type may have a slightly different fermentation time and texture.
Is it necessary to weigh down the cabbage during fermentation?
Yes, weighing down the cabbage is crucial as it ensures that the cabbage remains submerged in its brine, preventing exposure to air which can lead to spoilage. You can use a clean plate or a fermentation weight to achieve this.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).