• Skip to main content
  • Skip to footer

Deep Roots at Home

  • Home
  • About
  • Podcast
  • Shop
  • Blog
    • Alternative Medicine
    • Babies & Pregnancy
    • Beauty
    • Books & Booklists
    • Brain & Gut Health
    • Children At Home
    • COVID-19
    • Detoxing & TRS
    • DIY & Crafts
    • Education & Homeschool
    • Faith & Family
    • Feel-Good Stories
    • Flourishing Marriage
    • Flourishing Womanhood
    • Food & Recipes
    • Food Additives
    • Garden & Homestead
    • Healthy Living
    • Herbs & Remedies
    • Holidays
    • Homemaking
    • My Favorite Products
    • News & Alerts
    • Parental Rights
    • Pharma & Vaccines
    • Play, Toys, & Movies
    • Raising Daughters
    • Raising Sons
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Podcast
  • Shop
  • Popular Blog Topics
  • Alternative Medicine
  • Babies & Pregnancy
  • Beauty
  • Books & Booklists
  • Brain & Gut Health
  • Children at Home
  • COVID-19
  • Detoxing & TRS
  • DIY & Crafts
  • Education & Homeschool
  • Faith & Family
  • Feel-Good Stories
  • Flourishing Marriage
  • Flourishing Womanhood
  • Food & Recipes
  • Food Additives
  • Garden & Homestead
  • Healthy Living
  • Herbs & Remedies
  • Holidays
  • Homemaking
  • My Favorite Products
  • News And Alerts
  • Parenting / Parental Rights
  • Pharmaceutical Warnings
  • Play / Toys
  • Raising Daughters
  • Raising Sons
  • Popular This Week
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Steps To Achieving High Quality Sauerkraut Fermentation

    12.1KViews Modified: Feb 8, 2022 · Published: Nov 1, 2015
    By Jacqueline 19 Comments

    Share636
    Telegram
    Pin84
    720 Shares

    High Quality Sauerkraut Fermentation, ideal food, Sally Fallon, Nourishing Traditions, book, long sea voyages, Captain Cook, improve mood, food preservation, lacto-fermenting food, lactic acid bacteria, cabbage, digestible, Celtic sea salt, recipe, probiotic,

    Note: I do not pound my sauerkraut!

    In his book, Wild Fermentaion, Sandor Katz refers to Captain James Cook, when on his second round-the-world voyage in the 1770s, as saying,”sixty barrels of kraut lasted for twenty-seven months, and not a single crew member developed scurvy, which previously had killed huge numbers of the crews of long sea voyages.”

    Elderberry Syrup Recipes
    Get your printable elderberry syrup recipes!
    High Quality Sauerkraut Fermentation, ideal food, Sally Fallon, Nourishing Traditions, book, long sea voyages, Captain Cook, improve mood, food preservation, lacto-fermenting food, lactic acid bacteria, cabbage, digestible, Celtic sea salt, recipe, probiotic, boy and grandmother, huge crock, wooden stomper, mallet

    Like our ancestors, I am sold on lacto-fermenting food.

    Dr. Mercola states that it can help with everything from diabetes to indigestion to arthritis to lowering our risk of cancer!

    It also is supposed to boost metabolism and improve our mood and mental health.

    I am not sure about all the claims, but I do know the good it has done for us and how easy it is to make and have as a part of your daily diet. Fermented vegetables, in this case cabbage, is not a dead, decaying food. It is very much an ALIVE food that is FULL of beneficial enzymes and good bacteria.

    Our great-grandmothers and great-great-grandmothers understood this. One of the last reminiscences my father shared with me was of helping his Oma (grandmother) make sauerkraut in pre-WWII Holland.

    All this kraut-making stuff must be forever in my genes.

    (source) Sauerkraut making in a Swabian village, Germany, 1949.

    Sauerkraut Fermentation (source)

    Sauerkraut fermentation requires almost no work on the part of the operator.

    Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. This happens naturally as long as sauerkraut is fermented around 65° (18° C).

    1. Leuconostoc mesenteroides – they are the smallest and start the fermentation first producing around 0.25 to 0.3% lactic acid. They are heterofermenters, this means that they produce different compounds such as lactic acid, acetic acid (vinegar), ethyl alcohol, carbon dioxide (soda gas) and mannitol. The last one is a bitter flavored compound which is metabolized later by Lactobacillus plantarum. All those acids, in combination with alcohol from aromatic esters, contribute to the characteristic flavor of the high quality sauerkraut. If the temperature is higher than 72° F (22° C) they might not grow and that would be detrimental to the flavor of sauerkraut. In about 2 days Leuconostoc mesenteroides will produce 0.3% lactic acid and this increased acidity will restrict its growth. Nevertheless, the enzymes it produced will continue to develop flavor.

    2. Lactobacillus plantarum – this strain takes over the production of lactic acid from Leuconostoc mesenteroides and continues fermenting until an acidity level of 1.5 to 2% is achieved. L. plantarum will ferment at temperatures higher than 72° F (22° C) and it can grow at higher acidity levels. It will ferment at lower temperatures as well, albeit at much slower rate. Lactobacillus plantarum is the most popular lactic acid bacteria strain and it ferments sauerkraut, pickles, cheese and even meat. This bacteria is a homofermenter what means that it produces one compound only. It consumes sugar and produces lactic acid which imparts acidic taste to fermented food. At the end of this stage sauerkraut has an acceptable quality and can be served or canned. If there is enough sugar left, the fermentation will continue until all sugar supply is exhausted.

    3. Lactobacillus pentoaceticus ( L.brevis) – continue fermenting until an acidity level of 2.5 – 3% is obtained. As there is no more sugar left in the cabbage the fermentation comes to the end.

    Any change to the above cycles of lactic acid production will alter the taste and quality of sauerkraut. As long as the proper amount of salt is added and the recommended temperatures are observed, the three bacteria strains will ferment cabbage in the proper sequence.

    The Effect of Fermentation Temperature

    The best quality sauerkraut is produced at 65-72° F (18-22° C) temperatures. Temperatures 45.5° F (7.5° C) to 65° F (18° C) favor the growth and metabolism of L.mesenteroides. Temperatures higher than 72° F (22° C) favor the growth of Lactobacillus species. Generally, lower temperatures produce higher quality sauerkraut, although at 45.5° F (7.5° C) bacteria are growing so slow that the cabbage might need 6 months to complete fermentation. Higher temperatures produce sauerkraut in 7-10 days but of the lesser quality. This creates such a fast fermentation that some types of lactic acid bacteria don’t grow at all and less reaction take place inside what results in a less complex flavor.

    • Below 45.5° F (7.5° C) fermentation time is up to 6 months.
    • At 65° F (18° C) fermentation time is 20 days.
    • At 90-96° F (32-36° C) fermentation time is 10 days.

    Bacteria Control

    Sauerkraut is made by lactic acid bacteria that break sugar into lactic acid, carbon dioxide (CO2, soda gas) and a little amount of alcohol. Because cabbage contains water, sugar and many nutrients it is a perfect media for all types of bacteria to grow, some of them we try to avoid. Heat treatment will surely kill undesirable bacteria, but it also will kill lactic acid bacteria that we need, so this method does not apply here.

    pH acidity of fresh cabbage is at around pH 7.0 which is at neutral point of acidity scale.

    This makes cabbage an ideal food for microorganisms as it contains:

    • water
    • sugar
    • proteins
    • minerals and all nutrients

    We control bacterial growth using the following steps:

    • Washing.
    • Applying salt.
    • Elimination of oxygen.

    Rinse and remove outer leaves. Don’t use soap and leave a residue.

    Cabbage is in direct contact with soil which is loaded with all types of microorganisms.

    Most microorganisms are present on outside green leaves which are usually discarded.

    One gram of fresh cabbage may contain 250,000 bacteria and this number may grow to 1,000,000 during storage. So, the first step is to wash the cabbage well as this action removes plenty of microorganisms. If ingredients such as apples or carrots will be added, thy must be thoroughly washed as well.

    Salt. Salt is needed for two reasons:

    • To remove the cabbage juice and nutrients from each cell and make it available as food to lactic acid bacteria. Bacteria will not eat dry cabbage leaves, however, they will absorb liquid filled with nutrients and juice. Bacteria are like sponges – they don’t pick up dry matter, but will suck up anything wet.
    • To keep other bacteria away. A moderate amount of salt does not bother sauerkraut bacteria (lactic acid), however, other bacteria types find salt intolerable.

    As lactic acid bacteria start to produce slowly lactic acid, this becomes even worse for other bacteria types, as generally bacteria hate acid. Of course lactic acid bacteria are not bothered by moderate amounts of acid at all. This combination of salt and increasing amount of acid inhibits growth of other bacteria and makes sauerkraut more stable as the fermentation advances.

     

    To make high quality sauerkraut Salt is applied at 2 – 2.5% in relation to the weight of the sliced cabbage.

    Decreasing salt levels will create quality problems, going below 1.5% will rot the cabbage. Spoiling bacteria will survive such a low salt level and will take over the process and will spoil the product.

    Absence of Oxygen. When the container is packed with cabbage, all microorganisms start to compete for food. Salt inhibits some of them, but many others need oxygen to survive, for example molds.

    Eliminating oxygen prevents Vitamin C from oxidizing and losing its strength.

    Eliminating oxygen is accomplished by a few methods:

    • Packing the container hard with shredded cabbage.
    • Slicing cabbage thinner allows tighter packing and less air.
    • Keeping cabbage submerged in brine -using weights.
    • Using water channel fermenting crocks or air lock glass jars.

    High Quality Sauerkraut Fermentation

    Fermented sauerkraut’s pH is around 3.5 and will keep in cool conditions for a very long time, as long as this pH level is maintained.

    Sauerkraut Tips

    • The sweeter raw cabbage is, the better sauerkraut will be obtained.
    • Adding less than 2% salt might produce soft or even slimy sauerkraut.
    • Adding less than 1% will produce sauerkraut that would be soft and unacceptable commercially.
    • Adding more than 3.5% salt might inhibit growth of lactic acid bacteria.
    • The more lactic acid is produced the more acidic sauerkraut becomes.
    • There is a limit how much lactic acid can be produced. Once the sugar supply is exhausted, lactic acid bacteria stop growing.
    • White scum on the surface of the sauerkraut is due to yeasts and should be removed daily. There is no reason to discard the sauerkraut.

    KAHM yeast is perfectly NORMAL! 

    Reusing the Sauerkraut Brine

    High Quality Sauerkraut Fermentation, ideal food, Sally Fallon, Nourishing Traditions, book, long sea voyages, Captain Cook, improve mood, food preservation, lacto-fermenting food, lactic acid bacteria, cabbage, digestible, Celtic sea salt, recipe, probiotic,

    It is possible to use the brine from the previous sauerkraut fermentation as a starter culture for a new production.

    This is a common method used in production of bread or even salami (back slopping), where a part of fermented product is saved for a new production. In theory at least, it should produce a new batch with the same characteristics as the old one.

    Keep the fermentation temperature below 80° F (27° C). For best quality sauerkraut, maintain fermentation temperature at around 65° F (18° C).

    <–Bubbles are the sign of ongoing fermentation. In a glass jar they can be seen raising to the top.

    Excerpts taken from archives of the Food Preservation Methods Knowledge Center.

    High Quality Sauerkraut Fermentation, ideal food, Sally Fallon, Nourishing Traditions, book, long sea voyages, Captain Cook, improve mood, food preservation, lacto-fermenting food, lactic acid bacteria, cabbage, digestible, Celtic sea salt, recipe, probiotic, crock, spooning food

    Bottling up finished sauerkraut from my big old 10L. Harsch crock.

    “The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.” ~Sally Fallon, Nourishing Traditions, pg 89

    Elderberry Syrup Recipes
    Get your printable elderberry syrup recipes!

    Making Basic Kimchi
    Lacto-Fermented Pickles, No Canning

    High Quality Sauerkraut Fermentation, ideal food, Sally Fallon, Nourishing Traditions, book, long sea voyages, Captain Cook, improve mood, food preservation, lacto-fermenting food, lactic acid bacteria, cabbage, digestible, Celtic sea salt, recipe, probiotic,

    ©2023 Deep Roots at Home • All Rights Reserved

    Print Friendly, PDF & Email
    Share636
    Telegram
    Pin84
    720 Shares
    « Low Standards By Today’s Women Reap Slight Rewards
    Skin-On-Skin In Reverse: Newborn Brings Mother Back To Life »

    Related

    Hi! I’m Jacqueline!

    Thanks for being part of this journey with me.
    Welcome to my own little place on the internet! Home is where I love to be. I feel there is no greater place to incubate souls. These days you’ll find me using my experiences here to write about herbal remedies and natural health research — a big passion of mine. But being a wife and mother is not easy. It is challenging and potentially lonely. I get that. I wanted to create a place to connect with and support other moms for creating a natural, healthy, and fulfilling home life.
    Join the newsletter:

    Sent in accordance with our Privacy Policy.

    Footer

    About Deep Roots at Home

    What is Deep Roots at Home?
    Jacqueline’s Story
    Article Archives
    Contact
    Stay Updated

    Weekly updates on the topics that matter the most to you!

    Sent in accordance with our Privacy Policy.

    Popular Posts This Week
    • A New Way to Wash Produce to Kill Parasitic Eggs, Listeria & E. Coli
    • Castor Oil For Gall Stones, Bone Spurs, Arthritis, Constipation, PMS
    • Stop This Behavior And Live Longer!
    • “Awareful Prayerful” Videos Part #2

    Affiliate Disclosure  •  Medical Disclosure  •  Privacy Policy  •  Cookie Policy

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Website by Imperative Co.


    © 2006–2023 Deep Roots at Home • All Rights Reserved

    Many people don’t see me on the Deep Roots at Home Facebook page these days due to censorship.

    Come straight to Deeprootsathome.com instead and find out what you’re missing!

    You can even make DRAH your browser homepage.

    Get your free printable guide!

    Fill in your email address to receive the free “5 Easy, Homemade Remedies to Beat Coughs & Colds” printable PDF.

    Get your free printable guide!

    Fill in your email address to receive the free “5 Easy + Healthy Lifestyle Drinks” printable PDF.

    Get your free printable guide!

    Fill in your email address to receive the free “Make Your Own Elderberry Syrup — with Easy Recipes!” printable PDF.

    Subscribe to Email Updates

    By adding your email address below, you agree to receive email updates from Deep Roots at Home. You’ll get 2-6 emails per month with info that we can’t share on social media and important updates. We may send occasional marketing / sales emails.

    Get your free printable guide!

    Fill in your email address to receive the free “Treasured Old Books” printable guide.

    Get the printable ebook!

    Fill in your email address to receive the free “Dyslexia Tips” ebook from Sarah J. Brown.

    Get your free printable guide!

    Fill in your email address to receive the free “Starving Brains & Poor Attention Spans in Boys: 30 Tips for Parents” printable PDF.

    Get your free ebook!

    Fill in your email address to receive the free “Vital Vaccine Info” printable e-book.

    Get your free printable guide!

    Fill in your email address to receive the free “31 Days of Praying Scripture for Newlyweds” printable guide.

    Get the freebie of the season!

    Fill in your email address to receive the free “100 Wholehearted Books to Take Back the Culture” printable guide.

    Praying for newlyweds is perhaps the best gift we can give them! Receive this printable PDF: “31 Days of Praying Scripture for Newlyweds.” 

    Prayers for Husbands

    View our privacy policy.

    The PDF will arrive in your inbox! You’ll also get about 1-2 emails a month (including the seasonal freebies!) and can unsubscribe at any time.

    ¡Nos gustaría mantener en contacto! Y usted recibirá un obsequio importante de la temporada: “Cerebros Ambrientes y Escasa Atención En Los Niños” PDF imprimible.

    Spanish Boys Attention Spans

    Ver nuestra política de privacidad.


    ¡El PDF llegará a su buzón de entrada! ¡Usted recibirá 1 – 2 correos electrónicos al mes (incluyendo los regalos de temporada!) y puede cancelar su suscripción en cualquier momento. 
    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok