The Kraut Club

The Kraut Club Learn • Ferment • Share. Helping people make delicious homemade fermented foods with confidence.

09/08/2026

Salt, Massage & Pack — Watch the Brine Appear

After the cabbage is shredded, add the measured salt and mix it evenly through the cabbage.
Then massage and work the cabbage with your hands. As the salt draws moisture from the leaves, the cabbage softens and begins releasing its own natural brine. In this video, you can clearly see how much liquid develops after massaging.
Once there is plenty of brine, pack the cabbage firmly into a clean jar. Add it in small amounts and press each layer down to remove trapped air and help the brine rise above the cabbage.

The important final step: keep the cabbage below the brine as fermentation begins.

A little work. Then fermentation takes over.

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09/05/2026

The Captain Who Made Sauerkraut Popular at Sea

In the 1700s, Captain James Cook had a serious problem on long ocean voyages: scurvy.

Scurvy happens when the body does not get enough vitamin C for a long time. At sea, fresh fruits and vegetables spoiled quickly, so sailors could go for months without enough vitamin C.

Sauerkraut offered a clever solution.

Because cabbage naturally contains vitamin C, and fermentation lets cabbage keep for a long time, sauerkraut could provide some vitamin C during long voyages when fresh produce was unavailable.

Cook carried sauerkraut as part of a broader plan to keep his crew healthier.

There was just one problem.

The sailors didn’t want to eat it.

So Cook tried something clever.

Instead of forcing sauerkraut on the crew, he served it at the officers’ table.

Suddenly, everyone wanted some.

The food they had been refusing now looked like something special reserved for the captain and his officers. Before long, demand became so strong that Cook actually had to ration the sauerkraut.

More than 250 years later, the psychology still sounds familiar:

Tell people they have to eat something and they may refuse. Let them think someone else is getting the good stuff, and suddenly everybody wants a taste.

Not bad for a barrel of fermented cabbage crossing the ocean.

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The Secret to Better Coleslaw? Salt the Cabbage First.Ever made a beautiful bowl of coleslaw only to find it watery a co...
09/01/2026

The Secret to Better Coleslaw? Salt the Cabbage First.

Ever made a beautiful bowl of coleslaw only to find it watery a couple of hours later?

The dressing may not be the problem. It’s the water inside the cabbage.

Here’s a simple trick:

For 1 kg (2.2 lb) of shredded cabbage, toss with about 10–15 g (2–2½ tsp) of salt and let it sit for around 30 minutes.

The salt draws excess moisture from the cabbage. Rinse briefly with cold water, drain and dry it very well — then add your dressing.

The result? Crisper coleslaw and dressing that stays creamy instead of becoming watery.

One more tip: shred your cabbage thinly and evenly. It distributes the dressing better, so you may find you need less dressing than you normally use.

Have you ever salted your cabbage before making coleslaw?

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Caraway Sauerkraut — a simple twist on the classic.Caraway seeds add a warm, aromatic flavour that pairs beautifully wit...
08/27/2026

Caraway Sauerkraut — a simple twist on the classic.

Caraway seeds add a warm, aromatic flavour that pairs beautifully with naturally tangy sauerkraut.
For a simple batch:
• 1 kg (2.2 lb) cabbage
• 20 g (about ¾ oz) non-iodized salt — 2% by weight
• 1–2 tsp whole caraway seeds, or to taste
Shred the cabbage, mix it with the salt and caraway seeds, then massage and squeeze until the cabbage begins releasing plenty of brine.
Pack it firmly into a clean jar and press it down so the cabbage remains below the brine. Add a fermentation weight if needed.
Ferment at approximately 18–22°C (64–72°F) and start tasting as the flavour develops. When it tastes just right to you, move it to the refrigerator to slow fermentation.

Have you tried adding caraway seeds to your sauerkraut? What other flavours do you like to add?

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When is sauerkraut actually ready?There isn’t one exact day when your sauerkraut suddenly becomes “done.”As fermentation...
08/24/2026

When is sauerkraut actually ready?

There isn’t one exact day when your sauerkraut suddenly becomes “done.”
As fermentation progresses, the cabbage gradually changes. It becomes more sour, the fresh-cabbage taste disappears, and the texture begins to soften.

A few things to watch:
• Taste — start tasting after the first several days.
• Smell — expect a pleasantly sour, fermented aroma.
• Texture — younger sauerkraut is usually crunchier; longer fermentation produces a softer texture.
• Activity — bubbling can increase, slow down or become barely noticeable. Less bubbling doesn't necessarily mean fermentation has stopped.

The best guide is often your own taste.

When the sauerkraut has the sourness and texture you enjoy, move it to the refrigerator or another appropriately cold storage environment to slow fermentation.

Do you prefer your sauerkraut young and crunchy or longer-fermented and more sour?

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08/21/2026

Keep Your Cabbage Below the Brine

Keeping cabbage submerged during fermentation helps create the right environment for sauerkraut.

With fermentation weights:
Pack the salted cabbage firmly into the jar, pressing it down until the brine rises above the cabbage. Place a clean glass or ceramic fermentation weight on top to hold the cabbage below the brine.

Without fermentation weights:
Save a clean outer cabbage leaf and cut it slightly larger than the opening of your jar. Place it over the shredded cabbage and tuck the edges down around the sides slightly. Press firmly so the brine rises above the leaf. If you have one, use a small clean jar that fits inside the mouth of the larger jar to help hold everything down. (see video)

Check your ferment regularly. If small pieces float to the surface, gently push them back below the brine with a clean utensil.

Simple rule: cabbage below, brine above.

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What’s the biggest problem you’ve had making sauerkraut?Maybe your sauerkraut:• didn’t make enough brine• stopped bubbli...
08/19/2026

What’s the biggest problem you’ve had making sauerkraut?

Maybe your sauerkraut:
• didn’t make enough brine
• stopped bubbling
• became too soft
• developed something on the surface
• was too salty — or not salty enough
• simply didn’t taste the way you expected

Or maybe you have a completely different question.
Tell us in the comments.

There are no silly fermentation questions. If something happened in your jar and you weren’t sure why, ask us.
We’ll use your questions to create future Kraut Club posts and guides — and other home fermenters may have experiences and tips to share too.
Let’s learn from each other.

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Fermentation can be surprisingly simple.Vegetables, salt and time create the conditions for naturally occurring lactic a...
08/18/2026

Fermentation can be surprisingly simple.

Vegetables, salt and time create the conditions for naturally occurring lactic acid bacteria to transform fresh cabbage into sauerkraut.

You don't need complicated equipment to get started. A few fundamentals make the biggest difference:

• Use the right amount of salt
• Pack the cabbage firmly
• Keep the vegetables below the brine
• Give fermentation time to do its work

Every batch is an opportunity to learn — watch the bubbles, notice how the aroma and texture change, and taste your sauerkraut as it develops.

Have a fermentation question or something interesting happening in your jar? Share it with The Kraut Club community. We can learn from each other's ferments.

Kraut Club Members also receive 10% off of wooden cabbage shredders at CabbageShredder.com.

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Once cabbage, salt, and time come together, fermentation begins — but what is actually happening inside the jar?Naturall...
08/14/2026

Once cabbage, salt, and time come together, fermentation begins — but what is actually happening inside the jar?
Naturally occurring lactic acid bacteria begin using the sugars in the cabbage. As fermentation develops, you may notice bubbles, more brine, changes in texture, and gradually a pleasantly sour flavor.
The bubbles are carbon dioxide produced during fermentation. The cabbage gradually softens, while increasing acidity creates the characteristic environment and flavor of sauerkraut.
Every batch develops a little differently depending on temperature, ingredients, and time. That is part of what makes home fermentation interesting.

Kraut Club Members receive 10% off purchases at CabbageShredder.com.

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Keep Vegetables Below the BrineKeeping your vegetables below the brine is one of the most important parts of successful ...
08/13/2026

Keep Vegetables Below the Brine

Keeping your vegetables below the brine is one of the most important parts of successful fermentation.
Once your cabbage is packed into the jar or crock, press it down so the brine completely covers the vegetables. A fermentation weight can help keep everything submerged. A clean cabbage leaf placed over the shredded cabbage can also help keep small pieces from floating to the surface.
Why does this matter? Fermentation works best when the vegetables remain in their salty, low-oxygen environment. Pieces exposed above the brine are more likely to develop unwanted yeast or mold.
Check your ferment occasionally and keep those vegetables tucked beneath the brine.
Kraut Club Members receive 10% off for purchases at CabbageShredder.com.
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