Making Homemade Sauerkraut
Making homemade sauerkraut is easier than you may think. I was very surprised to discover that all you need is cabbage and salt. Yes, you heard right – JUST cabbage and salt. Sounds crazy right? My family loves sauerkraut – especially my husband and my youngest son.
Besides the cabbage and salt, you will need a crock type container with a lid. I found a ceramic crockpot crock with a glass lid at a thrift store and that’s what I use. I’m sure other things would work – possibly a pyrex or corningware casserole dish with a lid. Also, there are actual crocks that are made for making sauerkraut in. Besides that, you will need a small plate to place over your cabbage and a fairly heavy, clean rock to place on top of the plate.
Here Are The Steps:
1. I started with 2 smallish heads of green cabbage.
2. I peeled off about 2 or 3 outer leaves from both heads and set them aside.
3. I grated my cabbage in the food processor with the thinnest slicing blade. A mandoline or other type of hand grater or thinly slicing with a chefs knife would work too.
4. I put the thinly sliced cabbage in a large stainless steel bowl
5. I then sprinkled 1 Tablespoon of salt over my thinly sliced cabbage . I used pink Himalayan salt, but any salt will do. Note: If my heads of cabbage were really large, I would add almost 1 Tablespoon of salt per head of cabbage. My 2 heads were the equivalent of 1 large.
7. I dug both my hands in the bowl of salted cabbage and started squishing it in each of my hands. I heard one lady refer to it as “massaging” the cabbage. I guess it’s what you could call a very deep massage!
13. I then found a small plate that fit into my crock and covered the cabbage.
15. Lastly, I put the lid on and put it up in the cupboard above my refrigerator where it was warm and wouldn’t be disturbed. I then left it undisturbed for 5 – 7 days. At that point, check it by removing the lid, rock, plate and cabbage leaves. If you like what it tastes like, it is done. I like it at that point personally but it can be left longer if you want a more sour taste. If you see a little mold around the edges on your cabbage leaves, just gently scrape it off.
16. Here is your finished product. Fresh, homemade sauerkraut! Wasn’t that easier than you expected? I thought so!17. Put your fresh, homemade sauerkraut in an airtight container in the refrigerator and it should keep for several weeks.