Kraut Mob

Thanks for Kraut Mobbing with us!


Take Home Care

Once you get your kraut home follow these simple instructions to continue the fermentation process:

  1. Cover the jar: Remove the metal lid and cover the mouth of the mason jar with a cloth or paper towel and secure it with a rubber band or twine.
  2. Press the cabbage every couple hours: Over the next day, press down on the large cabbage leaf (if using). As the cabbage releases its liquid, it will become soft and compact and the liquid will rise over the top of the cabbage.
  3. Add extra liquid if needed: if after 1 day, the liquid has not risen above the cabbage, dissolve 1 teaspoon of sea salt in 1 cup of filtered water and add enough to cover the cabbage.
  4. Ferment the cabbage for 3-10 days: While your cabbage is fermenting, keep the jar away from direct sunlight and at a cool temperature (65-75 degrees F ideally). Check it daily and press it down if cabbage is floating above the liquid. You may want to put your jar on a dinner plate as the liquid may bubble out of the top of the jar.

Because this is a small batch of sauerkraut, it will ferment more quickly than a larger batch. Start tasting it after 3 days, when it tastes good to you remove the cloth, screw on the metal lid and refrigerate.

While it is fermenting you may see bubbles coming through the cabbage, foam on the top or white scum. These are all signs of a healthy, happy ferment. Skim off the scum if you see it forming to prevent mold from growing. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged in the acidic brine. Don’t eat moldy parts close to the surface, but the rest of your kraut below the brine is fine.

Store the kraut for several months! This sauerkraut is fermented and now acidic enough to inhibit the growth of spoilage microbes. It will last for months so long as it stays pristine (no double dipping!) and tastes good to you.

Thanks to Laguna Farm in Sonoma County for creating this tip sheet for Farm to Fermentation Fest in Santa Rosa.