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Vegetables from Germany, Austria, Central and Eastern Europe, Alsace, Netherlands, USA
Finely shredded white cabbage is mixed with about 2 % salt and pressed down until its own juice covers it. Lactic bacteria sour it over three to six weeks, Leuconostoc first and Lactiplantibacillus plantarum last. The finished kraut is refrigerated or canned.
| Cabbage25 lb (about 11 kg) | Firm, fresh heads, shredded 24–48 hours after harvest[nchfp-kraut] |
| Canning or pickling salt¾ cup | 3 Tbsp for each 5 lb batch of shredded cabbage[nchfp-kraut] |
| Extra brine, only if the juice does not cover the cabbage1½ Tbsp per quart of water | Boiled and cooled before use[nchfp-kraut] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days
What changes: A cut line slices the cored heads into shreds about as thick as a coin
Discard the outer leaves, rinse and drain the heads, quarter them and cut out the cores. Output: shreds about as thick as a quarter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Finely shredded white cabbage is mixed with about 2 % salt and pressed down until its own juice covers it. Lactic bacteria sour it over three to six weeks, Leuconostoc first and Lactiplantibacillus plantarum last. The finished kraut is refrigerated or canned. Made in 6 steps over 7 days. The longest step, heterolactic start, takes 7 days (Snyder A 2020) and runs at 18 °C (Johanningsmeier S 2007). Salt is 2–2.3 % (Johanningsmeier S 2007). Leuconostoc mesenteroides and Weissella do most of the fermenting.
| Main step | 7 daysReported[snyder2020] | Heterolactic start |
|---|---|---|
| Temperature | 18 °CReported[johanningsmeier2007][snyder2020] | Heterolactic start |
| Salt | 2–2.3 %Reported[johanningsmeier2007] | Salt the shreds |
| Acidity | pH 3.4–3.4Measured[johanningsmeier2007] | Homolactic finish |
Sauerkraut uses dry salt alone on finely shredded cabbage and ferments in the juice the salt draws out, at cellar-to-room temperature. Kimchi is brined, rinsed and seasoned with a chilli paste and ripens cold.
Follow the NCHFP salt amounts and ferment at 70–75 °F; below 60 °F kraut may not ferment. A steady fall in pH below 4.6 holds back Clostridium botulinum and, as acid builds, reduces E. coli O157:H7, and a ferment that fails to reach it should be discarded (Snyder et al.). Store the finished kraut covered in the refrigerator, or can it in a boiling-water canner; these are the only two ways NCHFP gives to keep it.
Hazards the sources name: Escherichia coli O157:H7 and Listeria monocytogenes, added to sauerkraut in a challenge study (18 and 22 °C, 1.8–3 % salt); they persisted in the brine for most of the fermentation and had no detectable populations at its end (15 days shredded, 28 days whole head), but acid-tolerant strains were isolated after 15 days and could be detected at 35 days in whole-head kraut; Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
The Roman writers Cato and Columella mention preserving cabbages and turnips with salt. A folk story says the trade networks of the Golden Horde brought sauerkraut to Europe; Wikipedia, citing Mack and Surina (2005), says there is no evidence for it. Captain Cook took sauerkraut on his voyages against scurvy.
