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Sauerkraut is one of our favorite condiments for so many of our meals, and we love making it ourselves. It’s really easy, less expensive than store-bought, tastes so much better, and can be made in any flavor combo. Here are some tools that make our lives easier when we make our kraut!
Kai Wasabi Black Nakiri Knife
This is our most used knife in the kitchen. The handle style fits both of us, and the shape of the knife works well with our cutting style. We can get through an entire head of cabbage in no time, and this is our tool of choice for making small amounts of kraut. It’s also the first knife we both reach for if we are chopping onions, carrots, or any other kind of veggie. Before buying any knives, we definitely suggest you hold them in your hand and make sure they work for you.
Cuisinart 8 Cup Food Processor
A food processor is easily the FASTEST way to chop up a bunch of veggies quickly. When making large quantities of kraut, we quarter and core our cabbage with the Nakiri knife, and then drop it through the feeder tube. (Occasionally, we have to trim down those quarters if we have massive heads of cabbage.) There is a specific plate included with this processor that is designed to slice the veggies, and it works so well. We also use a food processor to slice cucumbers for pickles, and blending our spice mixes. If this one ever dies on us, we are splurging for a 14 cup version!
GreaterGoods Digital Food Kitchen Scale
One of the important parts of making kraut is having the correct ratio of salt to vegetables. You can only accomplish this with a food scale. Guessing will get you nothing but sadness and rotten cabbage. (Please note that rotten cabbage smells terrible, and we want to avoid that at all costs. Unless you like the smell of farts and dead vegetables.) Weigh the cabbage, being sure to remove the weight of the vessel it’s in, and add 1.5%-2% of that weight in sea salt.
SaltWorks Pure Ocean Sea Salt, Medium Grain, 5 Pound Bulk Bag
Which brings us to the salt! The second most important part of kraut making, after the veggies! It’s important to choose a salt that does not contain iodine, or other additives. They can mess with the fermentation, and you’ll end up with sad cabbage. We like the medium grain because they dissolve in the cabbage juices faster than the large grain, but they are a good size for using in the kitchen. This brand also has a nice crisp taste.
Easy Fermenter Wide Mouth Lid Kit
Now we get into the fermentation. If you are doing small batches, or you want to make several different varieties at once, we suggest the Easy Fermenter from Nourished Essentials. It’s super easy to use, easy to clean, and comes with lots of information on making fermented food. It’s a great way to get started and not be forced to make a massive amount like a crock would hold. You just pop these airlock lids onto a clean, wide mouth canning jar, and you’re ready to go!
Crazy Korean Cooking Premium Sauerkraut Fermentation and Storage Container
If you DO want to make a massive amount of kraut, this is what you need in your life. We have two crocks from Crazy Korean Cooking, and they’re both super easy to use. (This is the smaller one we have)
The 5.8 gallon crock is not the largest size they offer, but it fits on the shelf we have designated for it. It’s dishwasher safe, which is super nice, and makes cleanup much quicker!
This are our personal must-haves for anything fermented. Eating sauerkraut is so good for your health, and home made is just so so good. Let us know what your favorite type of sauerkraut is!
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