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.