MAKING SAUERKRAUT

Do you love sauerkraut? Have you ever made your own? After buying sauerkraut in cans for many years, I decided to try making my own. I have read a few articles on fermented foods and how good they are for you. Fermented foods can introduce good bacteria to the gut, which helps the immune system function better and keeps digestive health in good shape. Want to give it a try? Here you go!



Items Needed
5 lbs. Cabbage
3.5 tsp Salt
Large Bin
Food Processor
Knife
Mason Jars and Lids (quart size)
Small plastic lids or something similar
Large Pot (for boiling water)
Canning Tongs (they grip jars better than regular tongs)

1) Large bin – something large enough to hold the shredded cabbage.

2) You will need several heads of cabbage (depends on how much sauerkraut you want to make) 5 lbs of cabbage would be a good start. In the picture is one head of cabbage – it weighs about 7 lbs!! I couldn’t believe it when I saw it at the store. Usually it would take 3 heads of cabbage to weigh that much.

3) Save the large outer leaves in one piece for later.

4) Cut the cabbage into wedges – small enough to fit in the food processor.

5) Shred the cabbage.

6) Put all the shredded cabbage into the large bin.

7) Salt ( 3.5 tsp for 5 lbs of cabbage). Since I had 7 lbs of cabbage, I used 5.25 tsp of salt.

8) Pour the salt on the shredded cabbage and thoroughly mix (use your hands – it is easier but it is messy). Keep mixing for several minutes to make sure the salt gets distributed throughout. You will notice that the cabbage will look like it is shrinking – that is exactly what it will do. Keep mixing. Wait a few minutes and then mix again. The cabbage will start to make liquid. Do this for about 20 minutes (mix, wait a few minutes, mix again, etc.)

9) You will need a place to put the jars after you fill them. Sometimes liquid will leak out of the top, so I put the jars on a large pan with a dish cloth over the top. I then put the jars on the cloth – if anything leaks out it will get absorbed by the cloth.

10) Sterilize the jars. Using a large pot, bring water to a boil.

Using tongs, dip the jars into the boiling water and then set aside until needed.









11) Put the sauerkraut in the jars – keep pushing the sauerkraut down – packing it in really tight. You will notice liquid – that is exactly what is supposed to happen. Keep the liquid in the jar.

This is VERY important - pack the jars full - there should not be any cabbage floating on top.  Floating cabbage will cause mold.  

12) When the jar is filled (leave about 1.5 inches headspace), take the large cabbage leaf and cut a piece that is slightly larger than the jar. Push the left in the jar and tuck down the sides of the jar. Make sure there is enough liquid to cover the leaf (there should be plenty – no need to add any additional water)

13) Use a small plastic lid (the size that will fit tightly inside the jar). Push the lid on top of the large cabbage leaf. Again, making sure that it is under the liquid. Remove any extra pieces of cabbage that might be floating. There should be about ½ inch of liquid on top of the little plastic lid.

14) Wipe the mouth of the jars with a clean paper towel and seal the jars with their lid. I use plastic screw-on lids but you can also use the metal lids & rings that come with the jars. Done!

Leave for several days (up to a week). Check the jars daily - release the lid a little to let built up gas escape. You will see bubbles - that's good - it means it is fermenting. At the end of the 4-7 days, put in the refrigerator. Will keep for about 6 months. Enjoy!