Sauerkraut has a history of being of a healthful quality, as cabbage is jam packed with good stuff for your body, and is a dish that one you acquire a taste for it, you enjoy eating it frequently.
How to Make Sauerkraut:
Homemade sauerkraut is, by far, the best and is so easy to make too.
Type: Side Dish Recipe, Condiment Recipe
Serve with: pork chops, sausages, ribs, frankfurters
Prep Time: 30 – 40 min
Ferment Time: 17 – 21 days
Yields: about 25 1 liter jars of sauerkraut
- Wash & dry cabbages.
- Remove the core from each cabbage, discarding any bruised or bad leaves. Set aside enough whole cabbage leaves for 2 layers to cover the top of the sauerkraut in the earthenware crock you will be using.
- Shred cabbage either using a sharp chef’s knife or food processor.
- In an earthenware crock, mix cabbage, carrots & salt, first pounding them with a wooden mallet or by hand until juicy, one layer at a time, until the crock is nearly full.
- Taste the juice & adjust the salt. * Tip: Too much salt leaves kraut tough.
- Cover the top of the sauerkraut with 2 layers of whole cabbage leaves.
- Cover with a clean cloth, and place a lid or plate to fit on the top of the cloth in the crock. Place a weight on top of the plate. * Tip: Even a large canning jar full of water will be okay to use here.
- Set the crock in a warm spot – about 70 degrees F, to ferment for 10 – 12 days. * Tip: If placed in a cool location, allow to ferment 2 – 3 weeks.
- Remove weights & cloth to remove any scum that has accumulated.
- Pour wine on top of the sauerkraut, and cover again with a clean cloth, plate or lid & the weight.
- When properly fermented, there will be no more bubbles forming, and much of the juice will be absorbed. This could take another week to 10 days.
- At this time, remove weight, plate, cloth & whole cabbage leaves. Discard leaves.
- Again, remove any scum & wipe the edges of the crock clean.
- Pack sauerkraut into sterilized canning jars & process for about 30 min for quart or liter jars. Process for 36 min for 2 qt jars. Add the brine from the crock to fill jars.
- Note: If you like, you can pack the sauerkraut into freezer containers to store.
You are able to eat the sauerkraut right away when you’ve canned it, but it’s even better aged 3 more weeks in the jars before using.
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