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Sauerkraut

I haven't put my favorite recipe here yet but here's a couple links to get started:

Sauerkraut - from garden to table North Dakota State University

Time
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr

Servings
Yield: 1 9" pie (8 servings)
Serving size: 1 medium slice

Ingredients

  • 1 Medium head of cabbage
  • 2 Tsp Pickling Salt (or sea salt) per Pint
  • 2 Tsp Caraway Seeds, Juniper berries or 2 garlic cloves (all optional-this is where you get creative!)

Instructions

  1. Clean all your equipment (jars, spoons, fermenting containers,airlocks; whatever you plan to have come in contact with your food). If you have a dishwasher, you can simply wash your equipment and dry them with the heat setting. If not, boil some water and placing all your fermenting items in the boiling water for 2-10 minutes.
  2. While sterilizing your equipment, you can prep the rest of your food. Begin by shredding the cabbage into 1/4″ strips or less.
  3. Place into a bowl along with your salt. 
  4. Mix with your hands. You are trying to wilt the cabbage by scrunching it up in your fists. The more you break down the cabbage the more it will mix with the salt and help to pull out the moisture from the cabbage. Now set this bowl to the side.
  5. Carefully pull your equipment from the hot water and place on a clean surface. Let them cool for a bit so that the hot glass does not kill off any of the micronutrients from your sauerkraut.
  6. When the jar is easy to handle go back to your bowl of shredded cabbage. You may notice some liquid in the bowl now. Great! Give it a few extra scrunches (with clean hands!) to keep those juices flowing. Now is the time to toss in any extra ingredients (garlic, apples, caraway seeds) that you want to experiment with. If this is your first time making sauerkraut, perhaps you want to keep it simple.
  7. Pack the cabbage into your jar. Press it firmly into the jar trying to force out any air bubbles. Now take the ceramic disc, or plate, and place it firmly into the jar. Press down so that the liquid from the cabbage is pushed up to the sides of the weight and is covering all of the cabbage. You do not want any of your food exposed to air. The ceramic weight helps with this. While your sauerkraut is fermenting, you may want to go back over the course of the first few days and (with clean hands) press down on the weight to ensure that no air is trapped with the cabbage and to make the liquid is covering all the food.
  8. Now cover with a lid or screw on a cap with airlock. Set your jar out of direct sunlight and let it sit for a few days. You can taste it every few days to see how the flavors are changing. When the sauerkraut tastes just the way you like it, take off the airlock, screw on a regular cap, and place it in your refrigerator. The homemade ‘kraut will be good for about 6 months. Enjoy!
Chef