Can I make sauerkraut using frozen cabbage?
By Judy from St. James, MN
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No. Frozen cabbage has already been damaged to some extent. Sauerkraut is a fermentation process which takes place over some days, and I have no doubt you'd have a really smelly mess on your hands.
If you mean the cabbage was frozen in the field, and the inner head is not frozen, you can use any part not frozen. Sauerkraut is fermented at about 70 degrees so you'd have to be able to keep it at that temperature. Not hotter, not colder. A heated kitchen is good.
Ok, so I have a question. I had 5 cabbage given to me and I made 24 jars last year of sauerkraut and it was amazing. I do not have time to make it right now so I blanched and froze the cabbage in baggies.
Did you get an answer about using frozen cabbage for making sauerkraut later? I have planted many in the garden and want to freeze some and make the kraut later, a little at a time because I don't want to can it.
I tried making sauerkraut last fall for the first time. As i didn't have a large container I decided to use the freezer bag method and froze the rest (cut up but not blanched). At 25 cents a pound I couldn't pass it up. The sauerkraut was great. The cabbage was a little soft, fine for soup and casseroles but a little softer than I like it for stir fries which is how I like to use it other than coleslaw. I came to this site for info on using frozen cabbage and thanks to your warning will pass that up and try some more next fall.
Yes - you can and it works! Sorry to necro an old thread, but the answer here is absolutely wrong. I recently had an incident in which my son accidentally put two bags of cabbage into the freezer. I decided to try an experiment after reading this thread as Google uses it as an answer when asking if frozen cabbage can be used.
Thank you so much! I forgot to harvest three heads in the field and with work and stuff I forgot to pick it before the 20 degree days and nights hit here in vt.. am going to try it and was hoping there was a comment out there with some positivity to make it worth the try!
This good news, thanks for sharing.
I bought 165 pounds of cabbage late last fall and stored it in a wheel barrel in an unheated garage under heavy blankets. I was very busy with work at the time and unfortunately contracted Covid-19 and could not make my sauerkraut. During that time the weather turned very cold and and stayed several weeks below freezing; the heads froze but never thawed.
I wrote whole lot of cabbage off as a loss until I stumbled on your post. I just pulled out a head that had been frozen for over six weeks and removed a few of the outer leaves. The head looks perfect except it is frozen solid. I'm going to go ahead and make sauerkraut in the same manner as I always do and hope for the best.
Please let us know how it turns out. It should be tasty but maybe a little softer than sauerkraut made from fresh.
Hi! I have frozen Shredded cabbage from a huge harvest last fall. Did you do your kraft using the crock style or the jar style? In our family, we salt our cabbage and pack in jars, loosely fit caps and rings, set in tubs to ferment, then process after a few weeks.
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