Posted 20 hours ago

Making Sauerkraut

So I got a Chinese shredder off AliExpress, n put a heart cabbage🥬 through it, was impressed with the, err, output. (fine and good).

I just stuck it all in a jar with 50/50 pickling vinegar and water. Anything else I need to do? Lid on or off? Add any salt? How long to wait etc.

Cheers!
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  1. psychobitchfromhell's avatar
    That's not sauerkraut, that's pickled cabbage. You don't make sauerkraut with vingear, you make it with salt.
    To make pickled cabbage, I shred it finely then sprinkle it with salt and leave it for 24 hours. I drain and rinse it after that (this keeps it crunchy and stops it being a soggy mess by the way) pack it tightly in a sterilized jar and cover it with pickling vinegar (not 50/50 with water. All that is a diluted vinegar). In a couple of weeks it is ready and delicious.
    Sauerkraut is basically a fermented product. You shred the cabbage, cover it in salt, weight it down and wait for weeks.
    Not sure what you've made, but I'm fairly sure it won't fall into either of these categories, and to be fair, I don't think it will taste that good. Sorry. (edited)
    Roger_Irrelevant's avatar
    Author
    So is the salt just to extract the moisture from the cabbage? i.e. there's no saltyness after the process?
  2. echobase's avatar
    Surely a Google search would give better results than asking on here. 

    I’ve seen some random questions but this one might take the biscuit! 
    xCobehx's avatar
    I said the same thing and had my comment swiftly removed. I can only presume most of the questions on here are asked by users who have HUKD set as their homepage and will be blown away once they discover Google.
  3. jjames87's avatar
    You don't need vinegar. You use the cabbages own juice, and a lot of salt. I find the organic ones have more juice coming out of them, but your mileage may vary.
    Roger_Irrelevant's avatar
    Author
    I put in vinegar for the taste, had some on hotdogs with mayonnaise and it tasted amazing 🤤. Don't bother with frying onions now.
  4. harrythefish's avatar
    Today I could not find pickled shredded white cabbage in Aldi, so will await next trip to Waitrose. We do pickle eggs but those big jars from Waitrose make it a bit too easy just to buy.

    waitrose.com/eco…474

    And yes a little salt is a good idea. (edited)
    etta191's avatar
    Easy, yes but pasteurised. Raw sauerkraut is so expensive given how easy it is to make your own. Saying that I had zero success with a non organic cabbage so stick to organic
  5. AMaky's avatar
    Eastern Europe don't use vinegar, they use salt and aromats, to do cabbage, tomatoes, mushrooms, baby courgettes, cucumbers or even watermelon.
    Bayleafs, black current leaves, whole peppercorns, dill flower heads etc.
    Good luck!
  6. HellriderUKDeals69's avatar
    Surely you should have searched before attempting the sauerkraut.
  7. Mclwrth's avatar
    I just had a thought and… yes, apparently you can make it with sprouts.
    AMaky's avatar
    just don't buy sprouts ketchup, unless you really like vinegar.
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