Today we are making some sauerkraut from our home grown cabbage. Here we have 2 heads of regular cabbage and two 2 heads of chinese cabbage for a total of 4 pounds.
First the cabbage is sliced thinly by hand, or you could use a food processor.
For…
Today we are making some sauerkraut from our home grown cabbage. Here we have 2 heads of regular cabbage and two 2 heads of chinese cabbage for a total of 4 pounds.
First the cabbage is sliced thinly by hand, or you could use a food processor.
For each 2 pounds of cabbage you need to sprinkle 1 tablespoon of pickling salt and massage the cabbage to work it in. After about 5 minutes of this, the cabbage becomes wilted and juicy. You could use a wooden block or even the bottom of a heavy jar to press and soften the cabbage.
Then press the cabbage into a glass jar or crock, in layers, pressing each layer down with your fist or a pestle. As you push the cabbage down, the brine will rise up in the jar. Keep adding and packing the jar until it is filled to 2 or 3 inches from the top.
Save a cabbage leaf to cut to the size of the jar, and use this leaf to cover the cabbage in order to keep it submerged under the brine. You can also add a weight on top of the leaf to hold it in place.
Cover the jar and leave it at room temperature. After a day or two, fermentation will start and you will see bubbles forming in the jar. As the gas builds up, you will have to open the jar to release the pressure at least once a day. Press the cabbage down in order to release the trapped bubbles and keep it all submerged. Bubbling will subside in 2-4 weeks. The cabbage should no longer taste raw or have any sweetness. It will start to look translucent and the saltiness will be diminished. At this point you can move your sauerkraut to the fridge.
Time to pull out the hot dogs!
