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August 30, 2017
F OOD
Homemade Sauerkraut
Enjoy delicious, crisp, perfectly salty kraut for months! Only takes
30 minutes of hands-on prep. This traditionally made sauerkraut
is brimming with healthy probiotics. Kielbasa tastes best when it is
sliced thickly and placed on the bottom of the pot before you begin
cooking.
Ingredients:
• 1 cup water
• 1 cup distilled white vinegar, divided
• 1/2 onion, diced
• 2 heads cabbage, cored and shredded
• 1/4 cup of salt
• 2 TBSP caraway seeds
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• ground black pepper to taste
• Fermentation Crock with weight (If using mason jars, use *2 quart-
size mason jars or 1 half-gallon mason jar with fermentation weights
and airtight lid)**see note below
Instructions:
1. Get things clean - Wash all equipment, work surfaces, and your
hands in warm soapy water.
2. Slice the cabbage - Remove the outer leaves and cores from cabbage.
(Compost them if possible). Slice the cabbage into quarters for easier
slicing. Then, thinly slice cabbage into very thin ribbons. If you have
one, a food processor speeds up this process.
3. Add the salt - Place the thinly sliced cabbage in a large, clean bowl.
Sprinkle the salt over it. Knead and squish the cabbage/salt with your
hands for about ten minutes. At first, it won’t seem like it is doing
anything at all, but be patient. After a few minutes, the cabbage will
start releasing liquid and by the end, there should be enough liquid
brine to cover the cabbage in the crock or jar. Add the caraway seeds,
celery seed, and onion and garlic powder at this point.
4. Move it to the fermentation vessel - Stuff the cabbage very tightly
into the jars or fermentation crock. Pour any liquid from the bowl into
the jar. If needed, add just enough water to make sure the water/brine
covers the cabbage entirely. If the cabbage is fresh, no liquid may be
needed, but don’t worry if you have to add a little water.
5. Weigh and cover - Add the fermentation weights and fermentation
seal (or use the fermentation crock as directed). If you are just using a
basic mason jar, you can also do this by adding a smaller jar that just
fits inside the lid of the mason jar and covering both jars with a cloth
and a rubber band.
6. Let it ferment - Now you get to practice patience! Fermentation
will begin within a day and take 2-5 weeks depending on temperature
and desired tartness. After 2 weeks, check for desired tartness. The
sauerkraut is technically slightly fermented after only a few days,
but the best flavor seems to be at the 2-3 week mark. Taste is the best
measure here, so check it often and stop the ferment when you get the
desired taste. Note: It is normal to see bubbles, white scum, or foam on
top during the fermentation. You shouldn’t see any actual mold, though.
If you do, scrape it off the top, and make sure all the rest of the cabbage
is fully submerged. All cabbage below the brine level should still be
fine.
7. Cool it down - Once fermented, it can be eaten right away, or it will
store in the refrigerator for up to six months.
8. Enjoy! Sauerkraut is delicious on its own or added to salads, soups,
or on top of meats.