Homestead Pretty^TM

Fermenting sauerkraut is one of my favorite food projects. It is a simple process that yields a delicious product. Here is a brief tutorial on making your own ‘kraut:

Ingredients

Fresh green cabbage, about a 4-5 lb head
Sea salt (not common table salt)

Equipment

Large kitchen knife
Cheese grater
A large crock or bowl
A plate or bowl that fits into the opening of the large crock or bowl
A jar filled with water

Process

Setting up a crock of kraut is the process of layer shredded cabbage with salt and compacting the batch tightly in the container. Simply cut down the head of cabbage and shred it with the grater, or thinly slice it with a knife. Make sure all equipment used has been washed well.

With clean hands make a fist and press the cabbage tightly into the crock. Juices will begin to release. In layers add the salt, about 3 tablespoons total, but feel free to use your culinary intuition.

Continue layering cabbage, salt and compacting. When the crock is full, or you have run out of cabbage set up your fermenting systems like this:

Place the smaller plate or bowl on top of the cabbage with the weight secured. This will keep the vegetable matter below the level of the brine. The salt concentration of the brine preserves the cabbage, other wise it will turn rancid if left to the air.

Cover the entire project with a dish towel.

Check on your kraut daily to make sure the brine level is above the cabbage. It will begin to bubble and become fragrant. In a few days taste your kraut. You can harvest your kraut when it has developed the taste you desire. Usually between 6-10 days.