Recipe by André Grisell
Maybe the easiest and tastiest way to make your own sauerkraut. Of course the amount can be reduced. No spices are added. The product is all natural. Raw sauerkraut is crispy and delicious compared to the canned product.
- 30 lbs white cabbage
- 1 1⁄4 lbs sea salt (preferably unrefined)
- 12 -14 quarts water (see below)
- 1 tablespoon yoghurt
Directions See How It's Made
- Discard the outer leaves of the heads of cabbage and cut them in halves or quarters.
- Pack them in a 30-quart plastic barrel (the ones used for homemade beer and wine are perfect).
- Measure the amount of water needed to cover the cabbage with a 1-inch margin.
- Bring that amount of water (app. 12-14 quarts) to a boil together with the salt.
- Let cool.
- Dissolve the yoghurt in the water.
- Add the water to the cabbage and cover. Make sure that the cabbage stays underwater by means of a weight (e.g. a plate and a (clean!) brick.
- Let ferment in 50-70°F Bubbles, foam and even mold may form on the surface. This is not dangerous, but has to be skimmed off regularly. The cabbage will smell foul during the fermentation process, so ventilation is preferred if stored indoors.
- Taste to desired acidity. Time depends on temperature, but is usually 3-5 weeks.
- Save a little of the liquid to use next time. This will then serve as the start culture and replace the yoghurt. Discard the rest of the water.
- The sauerkraut should now be frozen to stop fermentation.