If you’re like us and demand the best ingredients when preparing your food, don’t skip the homemade Sauerkraut. Whether you’re eating Reubens, Pork and Kraut, or even Hot Dogs, you can’t beat homemade! Cabbage is in season right now, so make enough to last you until next year. You need just 2 ingredients – Salt and Grated Cabbage. Couldn’t be simpler, and so well worth it.
INGREDIENTS: YIELDS 5 QUARTS
3 Medium heads of cabbage
5 TBSP Course Sea Salt or Kosher Salt (NOT IODIZED)
Sterilize your jars and lids.
Thinly slice the cabbage and place in a large bowl. Don’t over fill because you need room to stir the cabbage. You may need to do this in a few batches. Remember not to add all the salt if you do it in batches. You’ll need 1 TBSP Salt per quart jar.
Add 5 TBSP Salt and mix well with your hands, squeezing as you mix. This pulls the liquid out of the cabbage and creates the brine. We usually mix and squeeze for about five minutes. You will see water appearing, but that’s a good thing.
If you want to add a little Caraway, you can add it now.
Pack the cabbage in sterilized jars, pushing down to make a tight fit. Stop when you have approximately 2” at the top of the jar. (You need this space to allow for expansion during the fermentation process. Divide the leftover brine from the bottom of the bowl evenly between the jars. The brine must cover the cabbage, you don’t want any sticking up that isn’t under brine. If you need to, add a little bit of water. Bob usually uses the leftover outer leaves to lay on top of the mixture to help hold the cabbage down. (see photo).
Close jars tightly and let sit at 64° – 72° F for five days. Then slowly open the lid to release built-up pressure. You must open the jars every five days for approximately three weeks. You can taste it every time you open the lid to see if it’s to your satisfaction. You will notice that the flavor improves every time you open the lids.
Once it is sour enough and has fermented long enough to suit your taste, place a jar in the refrigerator, keeping it tightly closed. Store the remaining jars in a cool dark place.
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By Tika for CHEW WANNA EAT? © 2018