How much salt is needed for sauerkraut?: proportions for 1 kg, a 3-liter jar, and buckets of different volumes

The classic ratio for salting dried cabbage is at least 2-2.5% of the weight of the prepared vegetable. That is, for every kilogram of cabbage, use between 20 and 25 g of salt (approximately one tablespoon). You can add a little more, for example, 30 g per kilogram of cabbage, but never less. Of course, if you add other vegetables in addition to the cabbage (carrots, beets, peppers), you must also take their weight into account.

We remind you that the ideal is to use medium or coarse coarse salt, free of impurities and iodine. Extra-fine salt dissolves too quickly, which can negatively affect the texture of the sauerkraut, so we do not recommend using it.

Do you love cabbage and Ukrainian cuisine? Then you'll love millet-stuffed cabbage, which was Ivan Franko's favorite dish.

How much salt is needed for a 3-liter jar of sauerkraut?

A three-liter jar is probably the most popular (and largest) container for making homemade sauerkraut. This jar holds approximately 2.5 kg of chopped vegetables, so you'll need between 50 and 60 g of salt (about 2 tablespoons).

How much salt is needed for each cube of cabbage?

• The cubes vary, but if we take a standard 10-liter cube as an example, you will need between
• 8
• 9 kg of shredded cabbage and between
• 160
• 200 g of salt (approximately between
• 6
• 8 tablespoons or about
• 1 cup) to fill it

For a large 12-liter bucket, use between 10 and 11 kg of shredded cabbage and between 200 and 275 g of salt (8-10 tablespoons).

For a small 5-liter bucket, add between 4 and 4.5 kg of chopped cabbage and between 80 and 110 g of salt.

How to prepare brine for sauerkraut

Not everyone enjoys fermenting cabbage in its own juice, grinding it by hand for a long time. Also, if the cabbage is too dry or if even fermentation is desired, brine can be used.

Ingredients for classic brine:

• 1 liter of water (clean, drinking water)
• 30 g of salt (1 heaped tablespoon)
• 1 tablespoon of sugar

How to prepare the brine for sauerkraut:

• Pour 1 liter of water into a saucepan, add 1 tablespoon of salt and 1 tablespoon of sugar, bring the mixture to a boil and stir to dissolve the salt and sugar.
• Remove the brine from the heat and let it cool to room temperature. Once cool, pour it over the chopped vegetables so that they are completely covered.
• To pickle cabbage in a three-liter jar, you will need between 1 and 1.5 liters of brine, and for a 10-liter bucket, prepare approximately between 3.5 and 4 liters of this mixture.

Helpful tips for perfect sauerkraut

After salting or marinating the cabbage, leave it at room temperature (18–22°C) for 3–5 days. As soon as it develops a slightly acidic flavor, immediately transfer the jar to the refrigerator or cellar. The low temperature won't completely stop fermentation, but it will slow it down enough to prevent the cabbage from spoiling. If using brine, it's advisable to press the cabbage.

During the first 3-4 days of active fermentation, it's advisable to pierce the cabbage with a long knife or spatula all the way through 2-3 times a day. This releases carbon dioxide and eliminates the unpleasant bitter taste. Exception: if the recipe indicates that this step is not necessary.

If the cabbage ferments too much over time and becomes too acidic, don't throw it away. Simply rinse off the brine and it will be much tastier, perfect for salads, cabbage soup, and fillings for pastries and pies.