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Homemade Sauerkraut

Fermented foods like sauerkraut, brined pickles, and kefir are all easy to make and healthy too. The following recipe details the finer points of making your own sauerkraut, which tastes nothing like canned krauts. Sauerkraut is usually made in large batches: 10 lbs. or 3–4 heads is a typical recipe size.

You'll need:

Cabbage
Pickling salt
Mandoline, food processor, or a good, sharp knife
Large crock

Before you start, a word or two about Ingredients, supplies, and temperature:

• Grow your own cabbage or purchase, but look for large, solid heads. If purchasing, use them immediately for best quality results.
• Use pickling salt (or kosher salt) but do not use table salt, which has additives that will discolor your kraut.
• Use a large container like a pottery crock (traditional) or a glass canister. You may also use a food grade plastic container.
• Temperature in making sauerkraut is critically important. Monitor daily to make sure it stays in the 65-72 degree range.

To make:

Wash cabbages and compost the outermost leaves. (Or feed them to the chickens.)

Shred cabbage finely and discard the core. You can cut the cabbages by hand or use a food processor. We use a mandoline to shred cabbage as it's fast and results in more uniform shreds. Set the shred size to about 1/16 of an inch.

Weigh the shredded cabbage. For each 2 1/2 lbs. of cabbage allow 1 oz. of salt.

Mix 2 1/2 lbs. of cabbage and 1 oz. salt in a bowl until the cabbage starts to go limp, then pack it with the juices in the crock.

Add first layer of cabbage, then press cabbage down with your hands. The salt will continue to draw out the juices. Repeat until you've added all the cabbage and salt.

The cabbage brine should cover the cabbage completely. If it doesn't, make a brine from 1 1/2 tbsp. salt to 1 quart of water. Mix the salt and water together, then heat to boiling. Cool before adding to the cabbage.

Cover the cabbage with a clean piece of cheesecloth or muslin. Place a clean plate with a weight on top to push the cabbage under the brine. (I use a large, zipper-type freezer bag filled with brine on top of the plate.)

Check the crock daily. Remove scum and replace the cloth everyday. Cleanliness is essential.

Fermentation takes place at 65–72 degrees. Temperature is critical in making sauerkraut. If it's too cool it will just sit there. If it's too warm, it may spoil. The temperature determines how long fermentation will take, but when the bubbles stop, fermentation is complete; it usually takes between 10 days and six weeks. Store covered in a cool location.

You may can your sauerkraut but the hot-water canning method will destroy some of the prodigious health benefits contained in the raw kraut.

Some people add caraway seed or other spices to flavor their sauerkraut.

© GardenArts 2010