Easy Home Fermenting: Sauerkraut & Beyond for Beginners

Alright folks, let’s talk about something that’s both ancient and super trendy right now: fermenting. Yeah, I know, it sounds a bit… science-y, maybe even a little intimidating if you’re new to it, like something only hardcore food nerds or your off-grid uncle would attempt. But stick with me here on Chefsicon.com. I’m Sammy, and if there’s one thing I’ve learned since swapping the Bay Area hustle for Nashville’s more, shall we say, rhythm-centric pace, it’s that some of the best things in life are a little bit funky and take time to develop. Kind of like a good sourdough, or a well-aged bourbon, or, well, me adjusting to the humidity here.

When I first moved to Nashville, I found myself missing some of the specific, artisan-made fermented goodies I used to pick up easily back in California. You know, the really good stuff. So, I thought, why not try making my own? My first few attempts at various kitchen projects were… let’s call them ‘learning experiences.’ Luna, my rescue cat, has been a silent, and often judgmental, witness to many a culinary experiment in my Nashville kitchen. She mostly just cares if something edible drops on the floor. But with fermenting, especially starting with sauerkraut, something just clicked. It was surprisingly simple, deeply satisfying, and the results? Chef’s kiss! So, this isn’t just about making your own tangy cabbage (though we’ll definitely get to that, it’s the classic for a reason!). It’s about unlocking a whole new world of flavor, potentially boosting your gut health, and honestly, feeling a bit like a culinary wizard with minimal effort. We’re going from fermenting for beginners to feeling confident enough to experiment with all sorts of things. And trust me, if I can do it – a marketing guy who sometimes still burns toast – you absolutely can.

What we’re going to do here is break it all down. No overly complicated jargon, no insane equipment lists. Just the essentials to get you started on your own fermentation journey, beginning with the humble yet mighty sauerkraut, and then peeking at what lies beyond. Think of this as your friendly, slightly rambling guide to inviting some good bacteria into your life. It’s less about rigid rules and more about understanding the basic principles, so you can then go forth and ferment with confidence. Is this the absolute only way to do things? Probably not, fermenting is a wide and varied world. But this is what worked for me, and I think it’s a pretty solid place for anyone to start. Let’s get those veggies bubbling!

Diving into the World of Fermentation

What Even *Is* Fermentation? (Beyond the Buzzwords)

So, what are we actually *doing* when we ferment something like sauerkraut? At its heart, fermentation is a metabolic process where microorganisms – typically bacteria, yeast, or fungi – convert carbohydrates like sugar and starch into alcohol or acids. Sounds thrilling, right? Okay, maybe not in those terms. But think of it this way: we’re essentially creating an environment where the *good* bacteria, the ones that are naturally present on vegetables, get to thrive and party, while the *bad* bacteria, the ones that cause spoilage, get kicked out. The specific type we’re mostly focusing on for things like sauerkraut and kimchi is called lactic acid fermentation. Here, bacteria like various species of Lactobacillus eat the natural sugars in the cabbage (or other veggies) and produce lactic acid. This lactic acid is what gives fermented foods their characteristic tangy flavor, and, crucially, it acts as a natural preservative, making the food safe to eat for extended periods and less hospitable to harmful microbes. It’s pretty ingenious, really.

I used to think fermentation was this super complex thing only people in white lab coats did, or like, my super earthy aunt from Oregon who always smelled faintly of patchouli and kombucha. Turns out, it’s been happening in kitchens (and caves, probably, if you go way back) for thousands of years. Long before refrigerators were a twinkle in an inventor’s eye, our ancestors were using fermentation to preserve food, make it more digestible, and even enhance its nutritional value. We’re talking about a practice that spans nearly every culture on Earth – from Korean kimchi to German sauerkraut, Indian dosas to Ethiopian injera. It’s a fundamental human food tradition. It’s not a new fad, despite what some wellness blogs might have you believe; it’s an ancient craft. We’re just rediscovering its awesomeness. The key is creating anaerobic conditions – an environment without oxygen – because our friendly lactic acid bacteria prefer it that way, while many spoilage organisms need oxygen to grow. This is why we pack veggies tightly into jars and keep them submerged under brine. It’s all about setting the stage for the right kind of microscopic magic to happen. It’s a bit like being a conductor for a tiny orchestra of microbes, you’re just guiding them to play the right tune.

Why Bother Fermenting? The Delicious & Healthy Payoffs

Okay, so it’s an old technique, but why should *you*, in 2025, bother with it when you can just buy stuff from the store? Well, let me count the ways. First off, flavor. Homemade fermented foods taste incredible, worlds apart from their often pasteurized, commercially produced counterparts. That store-bought sauerkraut? It’s like a black and white photo compared to the vibrant Technicolor, the complex tang and depth, of homemade. The fermentation process creates a symphony of new flavor compounds that just weren’t there in the raw ingredients. It’s a transformation, a genuine culinary alchemy. Your tastebuds will thank you. Seriously. They might even throw a little parade.

Then there are the health benefits, which is a big reason many people get into fermenting. These foods are packed with probiotics – live beneficial bacteria that can help support a healthy gut microbiome. A happy gut is linked to all sorts of good things, like better digestion, improved immunity, and even mental well-being. I’m not a doctor, so I won’t make wild claims, but there’s a lot of interesting research out there. Fermentation can also increase the bioavailability of certain nutrients, meaning your body can absorb them more easily. Plus, it can break down some anti-nutrients found in raw vegetables. And let’s not forget preservation and reducing food waste. Got a glut of cabbage from the farmer’s market? Ferment it! It’ll last for months in the fridge, way longer than it would fresh. I swear, my fridge used to be a vegetable graveyard before I got into this. Now? Not so much. It’s a practical skill that connects you to your food in a really meaningful way. And honestly, there’s something deeply satisfying about watching a few simple ingredients transform into something amazing, all thanks to some invisible little helpers. It feels a bit like a superpower, or at least a really cool party trick.

Your Fermentation Starter Kit: Essential Gear (Spoiler: It’s Not Much!)

One of the beautiful things about starting with vegetable fermentation, especially sauerkraut, is that you don’t need a ton of fancy, expensive gear. Seriously. You probably have most of what you need in your kitchen already. No need for fancy, expensive contraptions, especially when you’re starting. A good ol’ Mason jar is your best friend here. Glass is key because it doesn’t react with the acidic ferment and you can easily see what’s going on inside. Quart-sized (about 1 liter) wide-mouth jars are perfect for beginner batches of sauerkraut. I’ve got a collection of them now, they’re just so versatile.

Next, you’ll need something to keep the vegetables submerged under the brine. This is super important for creating that anaerobic environment we talked about. You can buy special glass fermentation weights, and they are nice, but not strictly necessary to begin. A smaller jelly jar filled with water (or brine) that fits inside the mouth of your main jar can work. Some people use a ziplock bag filled with a bit of brine, pressed onto the surface of the veggies. Even a clean, well-scrubbed (and boiled, to be safe) non-porous rock could do in a pinch, though Luna might try to play with it if I left it lying around. The point is, get creative but ensure whatever you use is food-safe and clean. For lids, standard Mason jar lids and rings work fine. You’ll just need to ‘burp’ the jar daily for the first week or so to release the carbon dioxide that builds up. Alternatively, you can get specialized fermentation lids with airlocks, which automate the burping process. Airlocks look cool and all, and they are useful if you get more into it, but for your first sauerkraut, a regular lid you ‘burp’ works just fine. We’re keeping it low-stress. Beyond that, you need good quality, unrefined salt (more on that later!), your vegetables, a knife, and a cutting board. A kitchen scale is highly recommended for accurately measuring salt, but you can get by with volume measures if you’re careful. That’s pretty much it for your basic fermentation vessels and tools. See? Simple.

Sauerkraut: The Gateway Ferment – Step-by-Step Guide

Alright, let’s make some sauerkraut! This is the classic entry point for a reason: it’s incredibly simple and reliable. You need just two main ingredients: cabbage and salt. Yes, really. Just two things. It feels like a magic trick, but it’s science, baby! The general rule of thumb is about 2% salt by weight of the cabbage. So, if you have 1000 grams (1kg) of cabbage, you’d use 20 grams of salt.

Step 1: Prep the Cabbage. Remove any bruised or yucky outer leaves from your cabbage. Save one or two good-quality outer leaves – these can be used later to help keep the shredded cabbage submerged. Rinse the cabbage, then quarter it and remove the hard core. Now, shred it thinly. You can do this by hand with a sharp knife, use a mandoline (carefully!), or even the shredding disk on a food processor if you have one. Uniformity helps a bit but don’t stress over perfection. Get your aggression out on that cabbage. Or, you know, just chop it finely.

Step 2: Salting and Massaging. Put your shredded cabbage in a large, non-reactive bowl (glass or stainless steel is good). Sprinkle the measured salt over it. Now, get your hands in there and start massaging, squeezing, and generally roughing up the cabbage. Do this for about 5-10 minutes. At first, it might not seem like much is happening, but then, like magic, the cabbage will start to soften and release its water. This liquid, mixed with the salt, becomes your brine! You’ll be amazed how much liquid comes out. It’s your natural, self-made brine, and it’s full of the good stuff.

Step 3: Packing the Jar. Once the cabbage is limp and has released a good amount of liquid, it’s time to pack it into your clean jar. Add a handful of cabbage at a time and press it down firmly with your fist, a spoon, or a kraut pounder if you have one. The goal is to remove air pockets and get that brine to rise above the cabbage. Really pack it in there. Think of it like a veggie Tetris game. Leave about 1-2 inches of headspace at the top of the jar.

Step 4: Submerging and Weighing Down. Pour any remaining brine from the bowl over the cabbage in the jar. If needed, press down again to ensure the cabbage is fully submerged. The golden rule: everything must stay below the brine. No exceptions! This keeps the bad guys out and the good guys happy in their anaerobic environment. You can use one of those reserved cabbage leaves, folded to fit, on top of the shredded cabbage to help keep floaties down. Then, place your fermentation weight (or alternative) on top.

Step 5: Fermenting. Cover the jar. If using a standard lid, don’t screw it on super tight, especially for the first few days – you need to let the CO2 escape. You’ll need to ‘burp’ it daily by briefly unscrewing the lid to release pressure. Or use an airlock lid. Place the jar on a plate or in a bowl (to catch any potential overflow) in a relatively cool spot, out of direct sunlight. Room temperature, around 60-75°F (15-24°C), is generally good. You should start to see bubbles forming within a day or two – that’s the wild fermentation in action! It’s alive!

Step 6: Tasting and When It’s Ready. Patience, grasshopper. It takes time. How long? Anywhere from 3 days to 4 weeks, or even longer, depending on temperature and your taste preference. Start tasting it after about 5-7 days (use a clean fork!). If it’s tangy enough for you, it’s ready. If you like it more sour, let it go longer. Once it’s to your liking, transfer it to the refrigerator. This will dramatically slow down the fermentation. And that’s it! You’ve made sauerkraut!

Troubleshooting Your First Ferment: Common Hiccups & How to Fix ‘Em

Okay, the dreaded M-word: mold. First, don’t freak out if you see something suspicious on top of your ferment. The most common thing people encounter is kahm yeast, not actually mold. Kahm yeast appears as a thin, white, sometimes wrinkly film on the surface of the brine. It’s generally harmless, though it can sometimes impart a slightly off-flavor if left to grow too much. You can usually just skim it off carefully. True mold, on the other hand, is usually fuzzy, and can be blue, green, black, or pink. If you see fuzzy mold, especially if it’s colorful, it’s generally best to err on the side of caution and toss the batch, especially if it has penetrated below the surface. The best prevention for both is to ensure your veggies stay completely submerged under the brine. Oxygen is the enemy here for the surface.

What if things get… unexpectedly gooey or slimy? This can sometimes happen, especially in warmer temperatures or if the salt concentration was a bit off. It might be due to certain strains of bacteria getting a foothold before the good Lactobacillus took over. Often, it’s still safe, but the texture might be unappealing. If it smells fine (just sour, not putrid), you could try letting it ferment longer to see if the texture improves, or just decide if you’re okay with it. My rule of thumb: if it smells truly foul, rotten, or putrid – not just sour or funky – then it’s a no-go. Trust your nose; it’s a good guide. A funky sour smell? That’s the good stuff! But if it makes you recoil, listen to that instinct. What about not enough brine? If your cabbage was a bit dry or you didn’t massage it enough, you might find the brine level isn’t quite covering the veggies after a day or two. You can top it up with a little extra brine – just dissolve about 1 teaspoon of unrefined salt in 1 cup of non-chlorinated water (a 2% salt solution) and add enough to cover. These are common issues, especially when you’re starting, so don’t let them discourage you. It’s all part of the learning process. I’ve certainly had my share of “huh, that’s weird” moments. It’s rarely a total contamination disaster if you follow the basic principles.

Beyond Sauerkraut: Exploring Other Easy Ferments

Once you’ve nailed sauerkraut, you’ll realize how easy and versatile vegetable fermentation is, and the world of fermented veggies is your oyster! Or, well, your fermented carrot stick. Carrots, for instance, are fantastic fermented. You can do them as sticks (like pickles), shredded, or coined. Add some garlic cloves and dill, maybe a pinch of red pepper flakes, and you’ve got a zesty, crunchy snack. The process is very similar to sauerkraut: chop your veggies, add salt (the 2% rule is a good starting point here too, by weight of veggies AND any water you add to make brine), pack into a jar, ensure they’re submerged, and let them ferment.

Quick pickled onions, but the lacto-fermented kind, are another revelation. Thinly sliced red onions, salt, maybe a few peppercorns or bay leaf, submerged and fermented for a few days to a week – they become wonderfully tangy and lose much of their harsh bite. Perfect for tacos, salads, sandwiches. Then there’s kimchi. Kimchi is like sauerkraut’s spicy, more complex cousin from Korea. It involves a few more ingredients like gochugaru (Korean chili flakes), garlic, ginger, often napa cabbage, daikon radish, and sometimes fish sauce or fermented shrimp paste for umami (though vegan versions are great too). The fundamental principles of lacto-fermentation are the same. It’s a fantastic next step once you’re comfortable with simpler ferments, and the flavor profiles are just incredible. There are so many regional variations too; it’s a whole universe to explore. You can also ferment green beans (dilly beans!), beets, radishes, bell peppers… pretty much any firm vegetable can be fermented. Just remember to keep them submerged! I should probably also mention other types of ferments just to acknowledge they exist – things like kombucha (fermented tea with a SCOBY), water kefir or milk kefir (using kefir grains), and sourdough bread (using a wild yeast starter). Those are different beasts, often involving different starter cultures or processes. We’re sticking with the wild world of veggie ferments for now, where the good bacteria are already on the vegetables themselves, just waiting for the right conditions you provide.

The Role of Salt: Your Fermentation BFF

We’ve mentioned salt a few times, but let’s really dig into why it’s so crucial. Salt is not just for flavor in fermentation (though it definitely contributes to that!). It plays several critical roles. First, through osmosis, salt draws water out of the vegetables, creating the brine that the vegetables will ferment in. This brine is the aquatic stage for all the microbial action. Second, salt helps to inhibit the growth of undesirable microorganisms – like spoilage bacteria and molds – while creating an environment where the beneficial, salt-tolerant Lactobacillus bacteria can thrive. It’s like the bouncer at Club Ferment, only letting the cool kids in. This selective inhibition is key to a safe and successful ferment. Without enough salt, you risk a free-for-all where the wrong microbes can take over, leading to spoilage or even unsafe food.

Now, not all salt is created equal in the fermenting world. You want to use unrefined salt that doesn’t contain iodine or anti-caking agents. Iodized table salt can inhibit the beneficial bacteria we’re trying to cultivate, and anti-caking agents can make your brine cloudy or interfere with the process. Good choices include pure sea salt, kosher salt (check the label, some brands add anti-caking agents), or Himalayan pink salt. Basically, look for salt with just one ingredient: salt. The salt concentration is also important. For sauerkraut and most vegetable ferments, a concentration of around 1.5% to 2.5% salt by weight of the vegetables (and any added water) is generally recommended. I usually aim for 2%. Too little salt, and as mentioned, bad stuff can grow. Too much salt, and it can slow down or even halt the fermentation process, plus your ferment will be, well, too salty to enjoy. Using a kitchen scale to weigh your vegetables and then calculate the salt is the most accurate way to go. It might seem a bit finicky at first, but it really does help ensure consistent and safe results. Think of salt as your partner in this tangy dance.

Temperature and Time: The Two T’s of Fermentation Control

Beyond salt, the other two big variables you can play with are temperature and time. Think of ambient temperature as the gas pedal for your ferment. It significantly affects the fermentation rate and the final flavor development. Generally, an ideal range for lactic acid fermentation of vegetables is somewhere between 60-75°F (around 15-24°C). If your room is much warmer than this, fermentation will happen much faster. This isn’t always a good thing; it can sometimes lead to softer textures or the development of less desirable flavor compounds because different bacteria might dominate at higher temps. If your room is cooler, fermentation will proceed more slowly. This can often result in a crisper texture and a more complex, nuanced flavor profile, as the bacteria have more time to do their work in a leisurely fashion. I personally like a slower, cooler ferment for my kraut, usually in the 65-70°F range. I find it gives it more depth. But that’s just me, and sometimes my Nashville kitchen in the summer has other ideas! You’ll find your preference, and you’ll also learn how your specific environment affects your ferments.

Then there’s time. How long should you let your veggies ferment? The frustratingly vague but honest answer is: it depends. There’s no magic number of days. It depends on the temperature, the type of vegetable, the size of the pieces, and, most importantly, your personal preference for sourness and texture. For sauerkraut, some people like it young and mildly tangy after just 5-7 days. Others prefer a much more robust, sour kraut that might ferment for 3-4 weeks or even longer. The best way to know when it’s ready is to taste it! Start tasting after the first few days of active fermentation (when you see bubbles). Use a clean fork each time. When it tastes good to *you*, it’s ready. You’ll notice that the bubbling will slow down and eventually stop as the available sugars are consumed. Once your ferment has reached the desired level of tanginess, you transfer it to the refrigerator. The cold temperature won’t kill the beneficial bacteria, but it will dramatically slow down their activity, effectively putting the fermentation on pause and preserving your delicious creation for months. It’s a living product, so it will continue to change subtly over time, even in the fridge.

Flavor Experimentation: Getting Creative with Your Ferments

Once you’ve got the basic sauerkraut down, this is where the real fun begins! This is where you get to play Picasso with your cabbage! Or carrots. Or whatever you’re fermenting. Don’t be afraid to experiment with adding spices, herbs, and other aromatics to create unique flavor profiles. For sauerkraut, caraway seeds are a classic addition, giving it that traditional deli flavor. But you could also try juniper berries, mustard seeds, dill seeds, or even a pinch of red pepper flakes for some heat. Garlic and ginger are fantastic in many vegetable ferments, adding pungency and warmth. I love adding a few smashed cloves of garlic and a knob of sliced ginger to fermented carrot sticks. It’s divine.

Don’t just stop at green cabbage either. Red cabbage makes a stunningly beautiful and equally delicious sauerkraut (it’ll be a vibrant pink/purple). Napa cabbage, being more tender, is the traditional choice for kimchi. You can ferment beets (warning: they will stain everything, but the earthy sweetness is amazing), radishes (they get surprisingly mild and tangy), green beans (hello, homemade dilly beans!), cauliflower, broccoli stems… the list goes on. Try combining vegetables too, like shredded carrots and ginger with your cabbage, or beets and dill. My advice? When you’re trying a new spice combo or a new vegetable, make a small-batch fermentation. That way, if it turns out to be… an acquired taste, or just not your favorite, you haven’t committed a giant head of cabbage or a pound of precious farmers market carrots to it. Luna certainly doesn’t care for my more ‘experimental’ batches, so it’s all on me to eat them, or discreetly compost them if they’re truly bizarre. This approach encourages culinary creativity without too much pressure. Just remember the basics: salt, submersion, and patience. The aromatic compounds from your additions will meld and transform during fermentation, creating something totally new and exciting.

Integrating Fermented Foods into Your Daily Meals: Tips & Ideas

So you’ve successfully made a jar (or several) of delicious, tangy, bubbly fermented goodness. Now what? Don’t just let that beautiful sauerkraut sit sadly on the side of your plate, a forgotten condiment. It deserves to be the star sometimes, or at least a very valued supporting actor! There are so many ways to incorporate these probiotic foods into your daily meals for both flavor and health benefits. The classic use for sauerkraut is, of course, as a topping for sausages, hot dogs, or bratwurst. It’s a match made in heaven. But think beyond that. Add a generous forkful to your salads for a tangy crunch and a probiotic boost. Mix it into grain bowls or stir it into rice dishes (after cooking, to preserve the live cultures if that’s your goal).

I absolutely love a scoop of sauerkraut or fermented carrots on avocado toast – the acidity cuts through the richness of the avocado perfectly. It’s also fantastic as a condiment with eggs, whether scrambled, fried, or in an omelet. You can even get creative and blend a bit of sauerkraut or its brine into salad dressings or dips for an instant umami and tang kick, though remember that significant heat can destroy some of the beneficial live cultures if you’re aiming for maximum probiotic punch. If you cook it, like in a Reuben sandwich (which is undeniably delicious), you’ll lose some of those live cultures, but the amazing flavor will still be there. And honestly, sometimes it’s just about the flavor. I literally have a small bowl of some kind of ferment with my lunch almost every day. It’s a habit now, like my morning coffee. Well, almost as essential. If you’re new to eating fermented foods regularly, it’s a good idea to start with small amounts, say a tablespoon or two a day, and gradually increase. This gives your digestive system time to adjust to the new influx of beneficial bacteria and fiber. It’s all about meal enhancement and finding enjoyable ways to get these tasty, healthy foods into your diet. It’s really not a chore when they taste this good.

Where Do We Go From Here?

So, we’ve journeyed from understanding the basic science of tiny microbes partying in a jar to actually making our own sauerkraut, and even peeking at the universe of flavors beyond. It’s pretty amazing what a bit of cabbage, salt, and patience can create, isn’t it? Fermentation, at its core, is accessible, it’s a path to incredible flavors, it’s potentially great for your well-being, and it’s incredibly empowering to make something so transformative with your own hands. It connects us to ancient traditions, and yet feels so relevant to modern kitchens and our quest for better food.

So, what do you say? Are you ready to dive into the bubbly world of fermentation? Maybe start with that simple sauerkraut we talked about. I promise, the slightly funky, tangy smell that might eventually fill a corner of your kitchen will soon become the smell of triumph, of deliciousness in the making. It’s a small act of creation that yields big rewards. And who knows, maybe this is just the start of a whole new culinary adventure for you. What will you ferment next? Spicy kimchi? Tangy carrot sticks? The possibilities are pretty much endless, aren’t they? It makes you wonder what other ancient techniques are waiting for us to rediscover and bring back into our modern lives, to enrich our tables and our connection to food.

Or hey, maybe you’ll just make one jar of sauerkraut, decide it’s interesting but not your lifelong passion, and call it a day. That’s cool too. At least you tried something new, stepped a little outside your comfort zone. I think that’s what matters. I’m still figuring this all out myself, one bubbly jar at a time, here in my Nashville kitchen, often with Luna watching with that typical feline indifference unless a scrap of cabbage falls her way. The journey is the destination, right? Or something profound like that. Anyway, happy fermenting!

FAQ

Q: My sauerkraut isn’t producing much brine, even after massaging and some time in the jar. What should I do?
A: First, give it a bit more time, especially if your kitchen is cool, as cabbage can be slow to release its liquid. You can also try pressing down on the cabbage more firmly in the jar to encourage liquid release. If, after a day or so, it’s still not submerged, you can make a top-up brine. Dissolve about 1 teaspoon of unrefined, non-iodized salt in 1 cup of filtered or non-chlorinated water (this creates roughly a 2% salt solution) and add just enough to cover the cabbage. Make sure the cabbage stays weighted down below this new brine level.

Q: Is it really safe to eat homemade fermented foods? I’m worried about bad bacteria.
A: Yes, when done correctly, homemade lacto-fermented vegetables are very safe. The process is designed to create an acidic environment (thanks to lactic acid) where harmful pathogens cannot survive. Key safety steps include using the correct salt concentration, ensuring vegetables are always submerged under the brine (to maintain an anaerobic environment), and basic kitchen hygiene. Trust your senses: if a ferment smells rotten, putrid, or has visible fuzzy mold (not kahm yeast), it’s best to discard it. A properly fermented product will smell pleasantly sour and tangy.

Q: How long will my homemade sauerkraut last in the refrigerator?
A: Properly fermented and refrigerated sauerkraut can last for many months, easily 4-6 months or even longer. The fermentation process itself is a method of preservation. The cold temperature of the fridge dramatically slows down the microbial activity, so while the flavor may continue to develop and mature slowly (often getting even better!), it will remain safe to eat for a very long time as long as it’s stored correctly (in a sealed container, still mostly covered by its brine if possible) and you use clean utensils when taking some out.

Q: Can I use any kind of cabbage for sauerkraut? What about other vegetables?
A: Traditional sauerkraut is made with green cabbage, and it works wonderfully. However, red cabbage also makes excellent sauerkraut with a beautiful color and slightly different flavor. Napa cabbage is softer and is the typical choice for kimchi. Beyond cabbage, a huge variety of vegetables can be fermented using similar principles: carrots, beets, radishes, green beans, cauliflower, bell peppers, garlic scapes, and more. The key is usually to use firm, fresh vegetables.

@article{easy-home-fermenting-sauerkraut-beyond-for-beginners,
    title   = {Easy Home Fermenting: Sauerkraut & Beyond for Beginners},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/fermenting-for-beginners-sauerkraut-and-beyond/}
}