Homemade Sauerkraut

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READY IN:
YIELD: 6-8 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
  • Quarter and cut away the core and discard.
  • With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds.
  • In a large plastic tub, place half the cabbage and sprinkle with half the salt.
  • Mix and"massage" the cabbage and then let it stand for 5-10 minutes.
  • Juices will begin to come out of the cabbage.
  • Place this in your fermenting tub.
  • Repeat this process with remaining cabbage and salt and pack into tub.
  • The cabbage must be covered by juices to prevent spoilage.
  • If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover.
  • Be sure to keep cabbage submerged during fermentation.
  • Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination.
  • Store in a 65-75 degree room and don't uncover for at least 3 weeks.
  • Remove towel and plastic wrap.
  • There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check).
  • If there is, recover and check again in 2-3 days.
  • The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors.
  • Texture should be firm.
  • Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.
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