Ideally, you want to ferment sauerkraut at room temperature with the right amount of salt for 21 to 28 days. Not only does fermentation preserve food, but it also improves food. Sauerkraut lactic acid fermentation occurs when bacteria break down compounds in sliced cabbage under controlled anaerobic conditions. These lactic acid bacteria produce acids and make minerals, vitamins, and nutrients more bioavailable. Homemade sauerkraut health benefits increase with fermentation time.
Are you curious about how to make fermented vegetables? What about how much salt you should use to ferment vegetables? We’re here to answer all your fermentation questions and equip you with the confidence to ferment foods at home with our easy and safe fermented foods recipes!