Due to my Labor day plans I was delayed in getting my final post of my pickling/Fermenting entry. Sauerkraut is something that I remember from childhood and picnicking. One of reasons I wanted to make it was because when I do eat it now I only use a little bit so I plan on canning it into smaller jars for future uses.
To make:
Cut cabbage (3 lbs) into thin strips and place into a large bowl. Salt the cabbage with 1.5 tablespoons of kosher salt (non caking agent salt) and massage the salt into the cabbage. Like kimchi pack the cabbage into either a mason jar (big enough to place a smaller mason inside) or a larger Tupperware container with a smaller one that fits inside it. As your packing the cabbage into your container press down on it to compress it. Your can use one of the larger leaves or cheesecloth to cover the cabbage. Pour all of the liquid that was released from the cabbage during the salting and make sure the cabbage is below the liquid. Place jar/smaller container into larger container/jar and weigh it down with clean stones, can goods, etc. Cover the container with a clean cloth to keep dust and bugs out. Sauerkraut will be done in 3-10 days but you can begin tasting it after just a couple days. You can flavor with caraway seeds as an option.
I ended up letting my go for 4 weeks and it tastes great. I made sure regularly that the cabbage was below the liquid line. I followed this recipe: The Kithn
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| Canned sauerkraut |
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