Homemade Sauerkraut

If you have never made sauerkraut before, it is a great experience with results that will astonish you. The overall flavor and health benefits are amazing compared to the 'lifeless' limp cabbage that is sold in the store in can or bag.  Making your own sauerkraut is quite simple in truth. All you need is cabbage, salt, and a crock or bucket to store it in for fermentation. Then you rely on the natural process of lactic acid fermentation to create this crisp and lovely addition. [Will discuss more on this in another post.] I have even seen recipes that make small amounts in a single mason jar. I have never tried those, because one of the hidden treasures we found on our property was a set of ceramic crocks. Unfortunately 2 out of the 3 were broken, but the 10 gallon crock was in excellent shape and it has been a great tool for many a thing! Last year was the first year we made sauerkraut, using all the cabbage from our garden to make two batches of 5 gallons each. One batch we lost due to a learning curve, but the pigs enjoyed it so there was no waste! The second batch came out great and we ended up canning 12 quarts to use through out the year. Yesterday we made our first batch, or shall I say began making the first batch! You may have read previously that we lost 30 head of cabbage to the deer [grrr...], but I headed to the local farmer's market yesterday morning and picked up a few heads. In turn he made me a deal and I ended up with about 20 heads. It wasn't grown on our land, but at least I know it was grown organically and only a few miles away from us. So when we got home I gathered up the supplies, scrubbed the crock and rounded up the kids! The basic recipe rule is quite simple: 5 lbs of cabbage + 3 tbsp of salt. You can use more if you choose, but it is not recommended to use less as this will increase the possibility of spoilage.  Some people use a variety of additions to the recipe as well, from raisins, carrots, apples, hot peppers, to caraway, garlic, and ginger. I still prefer to keep it simple. Perhaps one day I will try altering the recipe in smaller batches, but I prefer to stick with what we like especially in large quantities.  

So here goes:

Step 1. Wash and clean your cabbage thoroughly. You will be relying on the lactobacilli that naturally live on the cabbage to perform the fermentation process. You do not want the addition of any other bacteria or contaminants that can change the flavor or cause issues with the process. 

Step 2. Once you have cleaned the cabbage you can slice it how you desire. There are numerous cabbage shredders available that can assist you in the process, or you can use a kitchen knife. I prefer the knife. Now some folks leave out the hearts, slice it a certain manner, or dice it all the same size. As I said the choice is yours. I make a mix of shreds and chops, using all but the very core. I let the pigs and rabbits enjoy those. 

Step 3. Place the shredded cabbage into the crock and sprinkle the salt on top. Our first year we followed a recipe which left us with an extremely salty kraut. This year I used my own senses to add salt as we went. The salt will begin to cause the cabbage to become 'limp' and expel water. 

Shredded Cabbage and Salt. The 'stick' is my Kraut Masher.

Step 4: Mash the cabbage! Some folks now begin wringing the cabbage with their hands, or just packing it in. I didn't learn that way and actually think that using a kraut masher or pounder makes more sense. I found the perfect masher last year while walking in the woods. A tree had fallen and I loped off one of the branches, peeled it and I had my masher. It worked perfectly. This will be it's second year of use and it still looks great.  You want to mash the cabbage until the brine completely covers the cabbage. This is the most labor intensive part of the procedure. This also makes a great family activity! I had each of the kids switching off with me, which made it go smoother for everyone. I also wanted them to have an actual hand in the process as it brings a greater appreciation to the kraut. It can take a bit of time but if you use a solid up down motion moving in a circle around the crock then working the middle, it seems to go faster.  Do not use a motion like churning butter nor use extreme force as you will crack your crock! You will notice bubbles forming in the brine as well which is a good sign!

Lots of juice forming this layer is about ready.

Step 5: Now is the time to slice up another layer of cabbage, then repeat the process all over again. When you mash the cabbage, be sure that you are mashing it and not just pushing the freshly sliced cabbage underneath the mashed cabbage and brine from the previous layer. Each layer should be salted and mashed on its own. You do not want to fill the crock with say 10 lbs of cabbage at a time and add salt, etc. It is a lot simpler and more thorough [safer] to mash smaller amounts. I normally shred three heads, add salt and mash until I have used up all my cabbage. This year I actually made it all the way to the top and so we have 10 gallons of sauerkraut fermenting. 

Filled to the rim with goodness!

Step 6: Once you are finished mashing and the brine is covering the cabbage, take a clean plate and place it on top of the cabbage. I then take my plate and push it down making sure to submerge all the cabbage under the brine. Push it down to really pack it in place. 

Then you can set a clean rock or bag filled with water on top to hold the plate in place. I prefer to use a mason jar filled with water. Be sure to clean the rim as well from any splashed juice or cabbage bits. The process is anaerobic which means it need to be untouched by oxygen. This also keep you safe from contamination.

Step 7: Now is when you can place your lid on top. To keep the crock sealed from any critters or microbes who will make a home on top of your fermenting cabbage. The first batch I ever made was lost due to the curse of the fruit fly. Little buggers didn't mind it at all, unfortunately I did. Now I completely seal the lid using plastic wrap. Then I set the crock in the kitchen to keep it fairly warm and allow the process to continue. I will check it daily to see that all is going well. I will keep you posted as the process continues.

To Be Continued...