Like a fine wine, sauerkraut improves with age, not only in flavor but also in the population of good bacteria. Beneficial lactic acid bacteria (LAB) multiple into the TRILLIONS as a jar of sauerkraut is fermenting! Some sources say 10 trillion bacteria in one serving size of fermented sauerkraut.
Fermentation happens in stages and takes time depending upon the vegetables you’re fermenting, the amount of salt used, and ambient room temperature.
To obtain the greatest health benefits from eating probiotic-rich sauerkraut, you’ll want to let your sauerkraut or vegetables ferment long enough to go through the three stages of fermentation at the end of which the population of various types of LAB reach their peak levels.
Let’s first cover the three stages of fermentation, followed by a few factors that impact how long it takes for these stages to unfold.
At 70 to 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 lower than 60 F, kraut may not ferment.
Stage Three: Days 16 to 21, appro
The L. pentoaceticus (L. brevis) “finish off” the sauerkraut during days 16-21 by lowering the acid level a slight bit to 2.5-3.0% and dropping the pH to 3.1 – 3.7. Once there is no more sugar, fermentation ends.
The acidic and low pH environment of stage three only allows for the growth of good bacteria. The lactic acid development during this stage contributes greatly to the flavor profile of your batch of sauerkraut.
Being uncooked, fermented vegetables have their vitamins locked in, providing a great dose of vitamin C in particular. Lactobacillus, meanwhile, supports the guy and immune system.
Heating does kill the bacteria, but dont let that put you off some of the delivious recipes you can make with sauerkraut – youll still be getting an excellent source of vitamins and fibre, as well as that homemade flavour.
As long as your sauerkraut isnt mouldy or discoloured, its safe to eat at any point.
Serving your sauerkraut fresh from the jar is the best way to maintain all the goodness packed in there – its like eating a pot of friendly-bacteria yogurt every morning.
If your cabbage isnt submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.
Is My Sauerkraut Ready To Eat? How To Tell When Sauerkraut Is Ready
FAQ
How long to ferment cabbage for sauerkraut?
How do you know when cabbage is fermented?
Is 2 weeks enough for sauerkraut?
How do I know when my sauerkraut is ready?
How do you ferment cabbage & make your own sauerkraut?
This is an incredibly easy way to ferment cabbage and make your own sauerkraut! Ferment it for 1-3 weeks and enjoy as a topping for a wide variety of dishes! Remove the outer leaves of the cabbage then wash throughly. Next, chop the cabbage with a sharp knife and add it to a large non-metallic bowl.
How much sauerkraut should one eat daily?
Probiotics are live microorganisms which confer health benefits to the host, and may be isolated from several sources, such as vegetable foodstuffs. Sauerkraut is a cabbage product resulting from fermentation by a lactic acid bacteria, and is a potential source for probiotics. The recommendation is to eat one tablespoon a day.
How do you eat cabbage with sauerkraut?
Start with a two pound cabbage per quart of sauerkraut. Peel away the outermost leaf from the cabbage and set it aside to use later. Shred up the rest of the cabbage as finely as possible. A cheese grater works well for this, but you can also slice it thinly with a knife. Put the shredded cabbage into a big wide bowl.
How long does it take to make sauerkraut?
Our method of making sauerkraut is super simple and doesn’t require any fancy kitchen products. With just green cabbage, salt, a zip-top freezer bag, and a jar, you can have small batches of kraut in just 7-14 days.