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Hi Reader,
This past weekend I whipped up a triple batch of Sweet Garlic Sauerkraut to prep for my upcoming book signings—and it reminded me of a few tricks you might love for your next sauerkraut-making session.
Here’s how to make sauerkraut easier, faster, and foolproof:
Go big with a triple batch.
Triple the ease, triple the joy. All my recipes scale beautifully: 200 grams of carrots? Make it 600. 20 grams of garlic? Scale up to 60. Simple math, big payoff.
Weigh before you prep.
I pile peeled carrots onto my scale until I hit my target weight—then shred. Same with garlic: weigh the cloves first, then peel only what you need. No wasted effort.
Garlic shifts with the seasons.
Freshly harvested garlic is plump and heavy—you’ll need fewer cloves than you will later in the year when it’s dried and lighter. A fun little quirk worth keeping in mind.
Use your food processor when it counts.
For a single quart? I skip it. But with triple batches, my food processor earns its keep. I weigh out flavorings first, then let the machine do the shredding.
Upgrade to a cabbage shredder.
Knife skills not your thing? Same. A traditional triple-blade cabbage shredder has been a game-changer—fast, even shreds in record time. I hand-finish the little bits that don’t make it across the blades. Easy-peasy.
Double-check your salt.
I use my MyWeigh KD-8000 digital scale to calculate 2% salt by weight… but I sprinkle it in with a tablespoon. Why? One tablespoon per quart is my backup “insurance.” If I’m making three quarts and add three tablespoons, I know I’m in the safe zone.
https://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
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📕 Upcoming Mouthwatering Sauerkraut Book Signing Events |
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Got your calendar handy? If you’re on Vancouver Island, come say hi! I’ll be at this Author-In-Store Event at Volume One Books in Duncan on Saturday, September 13 from 11 am – 1 pm with bubbly samples, a smile, and a pen ready to sign your copy.
In the Vancouver area? Don’t miss the fun at Vinca’s Kitchen in Ladner Village on Tuesday, September 23—I’ll be doing a live demo, sharing tasty bites, and signing books.
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You can safely & easily ferment a wide variety of pickles at home.
Learn the Perfect Pickle Process in my online program and "grow" your own delicious superfoods.
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Jar #94 🌱 From Rookie to Enthusiast: Sweet Garlic Sauerkraut in Portugal |
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This week we’re hopping over to Moncarapacho, Portugal, where Licínia is filling her kitchen with bubbling jars of goodness.
The fermentation corner in my kitchen. In front, fermenting for 7 days. In 2nd place, fermenting for 3 days. These two jars are just green cabbage and salt. The one at the back has just been made, and it is Holly's recipe of green cabbage, carrot, garlic and salt. I'm a fermentation rookie, but I think I'm becoming an enthusiast... ✨ Why we love it: Licínia captured the true rhythm of fermentation—jars at different stages, flavors developing day by day, and that magical moment when a beginner suddenly feels hooked.
👉 Want to be featured? Upload your next ferment here: https://www.makesauerkraut.com/10kjarchallenge/
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📰 In Case You Missed It...
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Best Temperature for Fermentation
Discover why the temperature you ferment at is one of the most important factors for stellar results. Learn what this ideal temperature is and why. Achieve the tang, texture, and flavor you desire for your fermented vegetables.
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Revolutionize your pickle game with this 🔃 simple switch
If you’re tired of inconsistent results when fermenting pickles, and you’re looking for a reliable way to achieve perfect pickling every time, my My Total Salt Concentration Chart will help you make crunchy, delicious pickles every time.
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⚡ Other Valuable Creators I Follow. Check Them Out! |
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Never let a missing ingredient stop your baking.
Join the BakingSubs newsletter, the weekly newsletter for over 3,000+ gluten-free home bakers who want smarter substitutions, fewer flops, and more wins. Every week, you'll get practical tips, proven swaps, and bite-sized baking advice delivered in under 5 minutes straight to your inbox. |
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Sourdough Duffy
Start Baking Perfect Sourdough
Join 14,081+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef. |
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P.S. I’ve been quietly cooking up something spicy with my founding members—lots of jars, lots of crunch, lots of kimchi! 🥢 We’re putting the final touches on my brand-new Kimchi Course, built around my K.I.M.C.H.I. flow (my secret to foolproof kimchi every time). Stay tuned… it’s almost ready to share!
P.P.S. And because one jar is never enough… 😉 I’m also hosting a Fermentation Summit with 20 (and, counting) amazing speakers covering everything from sauerkraut to sourdough, kefir to kombucha. Think of it as a fermentation buffet—you’ll discover the flavor, ferment, or tradition that’s just right for you right now. More details coming soon!
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For fabulous ferments powered by bodacious bacteria and marvelous microbes,
Holly
MakeSauerkraut!
The Website that Takes the Guesswork Out of Fermentation
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