Fermenting Vegetables: Sauerkraut, Kimchi & More
During fermentation, lactic acid bacteria convert the natural sugar in vegetables into lactic acid. The vegetables become shelf-stable and tangy, and live lactic acid bacteria stay in the jar – all without any heat.
Sauerkraut – Basic Recipe
- Finely shred white cabbage
- Mix with 2% salt (based on the cabbage weight)
- Knead firmly until enough liquid is released
- Pack tightly into a clean jar – no air contact
- Let ferment: according to the NCHFP about 3–4 weeks at 21–24 °C (70–75 °F), 5–6 weeks at 15–18 °C (60–65 °F); below 15 °C the kraut may not ferment, above 24 °C it may turn soft
The cabbage must always be fully covered by liquid. Top up with 2% salt water if needed.
Kimchi
A similar principle using napa cabbage, radish, garlic, ginger, and gochugaru chili. According to Oregon State University Extension, kimchi ferments at room temperature in only 1–2 days; after that it belongs in the fridge, where it keeps ripening slowly. Best eaten within a week – after that the quality declines.
Key Ground Rules
- Preferably use non-iodized salt (the iodine barely slows the bacteria down, but anti-caking agents can cloud the brine)
- Only clean jars and hands
- Mold means: throw it away, don't take any risks
- Let fermentation gases escape regularly
Sources
- National Center for Home Food Preservation (NCHFP), University of Georgia: Sauerkraut, accessed 5 Oct 2026
- National Center for Home Food Preservation (NCHFP), University of Georgia: Salts Used in Pickling, accessed 5 Oct 2026
- German Federal Institute for Risk Assessment (BfR): Schimmelpilze in Lebensmitteln, as of 11 Mar 2026, accessed 5 Oct 2026
- Oregon State University Extension Service: Kimchi basics, reviewed 2024, accessed 5 Oct 2026
The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.