Classic Sauerkraut Kit
Just add cabbage!
Sauerkraut is the quintessential fermented vegetable. We've picked our favorite fermenting supplies and ingredients to help you make it at home. All you supply is the cabbage and you'll be on your way to making homemade sauerkraut in no time!
TOTAL TIME: 2 weeks
ACTIVE TIME: 20 minutes
MAKES: 3-4 cups of kraut per batch (includes enough salt for 3-5 batches)
Hand-Picked Ingredients & Supplies
In This Kit:
Forget fancy fermentation crocks - paired with a Pickle Pebble and Pickle Pipe - a wide mouth canning jar works perfectly for making kraut at home. Plus you'll be able to watch your veggies ferment through the clear jar. Use it over and over for all your fermentation projects!
The Pickle Pipe Fermentation Airlock is specially designed to keep oxygen out but let fermentation gases escape as your vegetables culture. Its sleek design fits right under the rim of wide-mouth mason jars for a less cumbersome airlock.
- Kit includes 1 Pickle Pipe (color will vary)
- Fits any standard wide mouth canning jar
- Material: Made of Silicone | BPA and Phthalate Free
- Care: Clean before each use | Dishwasher Safe | Ensure Pickle Pipe is dry before storing.
Keeping fermenting vegetables under the brine and away from oxygen is crucial for successful homemade kraut. The Pickle Pebble is the perfect weight and size to do just that!
- Kit includes 1 Pickle Pebble
- Dimensions: Designed to fit inside both regular and wide mouth mason jars.
- Material: Made of lead-free, food-grade, non-porous, and non-iridized soda glass (verified ferment-safe and lead-free)
Dual-sided for extra versatility, the Pickle Packer from Masontops is perfect for tightly pounding down vegetables in your fermenting jar. Use it to remove air bubbles and draw out moisture from your ferments.
- Materials: Made from all natural, untreated acacia wood. Renowned for its strength, and both sustainable and eco-friendly | Verified ferment-safe and lead-free.
- Dimensions: Length: 10 inches | Wide End Width: 2.5 inches | Small End Width: 2 inches
- Care: Hand wash in warm soapy water only | NOT dishwasher safe | To extend the life of this product, oil it occasionally using food-safe mineral oil | Avoid letting the pickle packer stand in water.
Light grey celtic coarse sea salt for fermenting vegetables!
- Kit includes 1/4 lb. bag
- Certified Kosher
- Contains no anti-caking or bleaching agents or other additives
- Sustainably harvested
Label your fermenting kraut with these wooden mason jar tags to add a special touch! Write directly on them or paint with chalkboard paint to use them over and over again!
- Bag of 8 Tags
- Twine included
- Country of Origin: China
Cabbage, Water, Cutting Board, Knife, Large Bowl
Tips & Tricks
Salt does more than add flavor to kraut. It can help keep away unwanted "bad" bacteria (the ones that contribute to mold), preserve vegetable vitamin content, and slow fermentation to allow flavors to develop more fully.
Our rule of thumb is 1-3 TBSP per quart of water. Rely on your recipe and taste buds for the exact amount in that range.
Keeping oxygen away from your culturing kraut is crucial for a safe and successful ferment. Luckily, fermenting with an airlock lid greatly reduces the chance of mold or kahm yeast. You also need to allow carbon dioxide to escape to prevent jars from rupturing. The Pickle Pipe's one-way valve lets fermentation gases escape as your vegetables culture, without letting oxygen in, so you can ferment kraut worry-free!
As with most culturing, lacto-fermentation happens faster at warmer temperatures. Culturing is a complex process. A variety of microbes are involved, and faster fermentation isn't necessarily better for a full flavor profile.
Experts generally recommend a slow, cool ferment at temperatures as low as 50°F (10°C). However, at temperatures this low, the process can take 6 months or more!
Luckily, fermentating at 60-70°F (15-20°C) is slow enough to develop many of the complex flavors and retain texture, while moving fast enough for you to enjoy the ferments within 2 weeks!
Like most fermented vegetables, your kraut is "ready" when it tastes good to you. How your kraut flavor develops will depend on the temperature of your fermenting area, so we recommend taste testing your kraut after every day or so (with a clean utensil).
If the flavor isn't as strong as you'd like, continue to let it ferment. The longer it ferments, the more the flavor will develop.