How to Host a Kraut Party

How to Host a Sauerkraut Party

Have you ever been to or hosted a sauerkraut party?  Each autumn, I gather friends and boxes and boxes of cabbages in my kitchen, and we slice, salt and pack our way through heads of cabbage to put up the year’s sauerkraut, sharing the labor among us with laughter, smiles and plenty of wine.  

Long-time Nourished Kitchen Reader Beth Hoxie, also celebrates with good friends as she invites them to her kitchen for Kraut Parties.  In this little interview, Beth shares how she organizes her kraut parties, teaches fermentation at home and shares a mean Bloody Mary.

How do you go about organizing your kraut party?

Beth: I determine the guest list by looking at my space and my equipment. My harvest table and kitchen can accommodate about 6 to8 people.   We share using the bowls, boards and space around the table.  Sunday afternoons seem to work well.

How do you choose your recipes?

Beth:I choose about four recipes, all a bit different but all relating to the same activity … making a kraut with sea salt: could be kim chi, could be Jenny’s Hot Pink Jalapeno Garlic Kraut, straight kraut or something else like fermented kale.  I email the recipes to my guests, in advance.  They choose one and bring all the ingredients except the salt.

What do you supply?

  • Large bowls
  • Knives
  • Cutting boards
  • Pounding tools…see photo
  • Celtic sea salt
  • Bloody Marys! (Beth’s a girl after my own heart – Jenny)

What do your guests bring?

  • Their Chosen Ingredients
  • A Container

How does the party work when guests begin to arrive?

Beth: Friends arrive, take their places at the table, chop-chop-chop, put the veggies and other ingredients in their bowls, add the salt, toss (I suggest using their hands) and then pound handfuls at a time into their containers.  I walk around watching and am available for questions. I might talk about the benefits of fermented foods for one’s health and the history around kraut.

Fermenters Sauerkraut PartyPhotos by Beth Hoxie, used here with permission.

 

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What people are saying

  1. Annie says

    There is no link to the photo of pounding tools. This sounds like an awesome get together so would like to get more information! Thank you!

  2. Betty Millar says

    I put a plastic bag on my hand or hands and I knead or squeeze the cabbage a few times until I see moisture. It works great for me and I don’t have to worry what to use as a pounder.

  3. Sean says

    Dumb question time. You say “to put up the year’s sauerkraut”. Does that mean you come back a few weeks (months?) later and process it for long term storage? Or are you eating kraut that has been in a fermentation jar for 10+ months? I am asking because no way do I room for that many jars in my fridge :-)

    Thanks. Great post as they usually are.

    • Lynda Ellery says

      Hi Sean
      The whole idea of fermented foods is that you don’t need to store it in the fridge. As long as you have a spot in your house that doesn’t get overly warm, you can store these without a problem. The ferment is the preserver. Hope this helps.

  4. Tina says

    Hi. Love your page!!! Just wanted to let you know that the link for the contest is not working. Did not receive the email for the last step to enter. Thanks.

  5. says

    This is a great idea! I’ve been thinking a lot about how we go about building the community we want to be a part of and this is an excellent way of doing just that. Reviving traditional foods is great for our diet but so much easier when done as part of a larger community. I’m so thankful for the online community that has made learning these traditional methods possible (in spite of not growing up with them) but I find that I also want to have people to swap foods and homemade goods with in person and to share the experience with. This is just the way to do it, thanks for sharing!

    • says

      These are my sentiments exactly. I am so thankful for this online community of people excited about real food. I live in a very “traditional” city–traditional in the sense that most people are still eating doritos and prepackaged cookies. I would love to host a party like this, but I would need to convince a few people to eat a vegetable first. I’m storing this idea in my back pocket for another day.

  6. says

    This looks So Fun! what a great idea b/c soon the cabbages will be rolling in and I’ve been too afraid to try kraut. I should really just do it. Thx for the inspiration.

  7. Melissa says

    I was wondering how long the kraut keeps for since you aren’t technically canning it? You mention that you and your friends are making enough for the year.

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