Making Sauerkraut

Today I started a gallon of homemade sauerkraut.

Basically you wash and thinly slice about 2 heads of cabbage. Then you put it in layers in a one gallon glass jar, sprinkling no more than 3 Tablespoons of kosher or picking salt between the layers. Top off with a layer of salt.  Cover with boiled muslin and rubber band it into place. It should be liquid enough the following day to cover the cabbage. Use a plate or glass jar full of water to weight it down and keep the cabbage under the brine.

Check it’s progress every day.  So long as their are bubbles on the surface, it is still fermenting.  Skim off any white crust from the top.  Replace the muslin with a new one, boiled.  Repeat every day until bubbles stop rising, about 2 weeks.

Store in a cool place under 50°F.  I will can mine in pint jars by heating the sauerkraut to a simmer and packing in the jars.  Process in a boiling water bath for 15 minutes.

Be sure to eat some before canning the balance, it is exquisite.  I like mine heated with Polish sausage, but my dad always preferred spareribs.  Yum.

I love plain country foods.  You can tart your sauerkraut up with a little spice if you like.  Taste the simple version first, it is much better than canned.  I do use it with spicy meat and like the meat flavor to complement the sauerkraut.

If your garden grows cabbage well, sauerkraut is a good way to lengthen it’s storage.  It is easy to make, and the quality is much higher than commercially canned types.



About rebeccatreeseed

I am a naturalist raised by naturalists. Treeseed is my earned name, while Rebecca is my birth name. I am of Northern European descent, with a quarter Irish.quarter thrown in. I suspect I was a product of northern invaders into Ireland into Ireland. but hard to say since DNA disproved the family story about Apache blood! I have found some odd ancestors to replace them. Last year I bought 5 acres of pinyon-juniper forest on the side of a mountain in Santa Fe County, New Mexico. I am fulfilling a lifetime dream of a cabin in the mountains and a food forest that will feed me and local wildlife. I want to share this new phase of my life with others that might be interested.
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2 Responses to Making Sauerkraut

  1. I really enjoyed reading this. A reminder of my ancestral connection with the US – my great-grandmother (born in 1856) grew up in New York City and the story in the family is that one of her abiding memories was of barrels of sauerkraut kept by the steps of houses in inner NYC. No doubt part of the traditions brought from their home countries by migrants recently arrived in the city.

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