Sauerkraut
OK so I'm pretty new to the whole idea of making Sauerkraut but I love it. I love the idea of making homemade food and being healthy. Sauerkraut is packed with probiotics which is good for your health, so I'm all for healthy life and a healthy gut! One thing you gotta remember in the kitchen...your always learning. I make mistakes all the time like adding way to much salt to this batch, but hey, that's what life is all about right?
2 Heads of cabbage
Salt
Caraway Seed (optional)
Wash and dry your cabbage. Next peel the first two layers of leaves off and set those aside. Cut your cabbage in half and then cut the core out. Discard the core and cut your cabbage to fit into your food processor (if you do not own and food processor, just cut your cabbage in thin slices). Once your cabbage is all cut up, add it to a large mixing bowl and add about 3-5 Tablespoons of salt (add more or less depending on your taste, but don’t go overboard because it does need to ferment and the final flavor wont be the starting flavor). Using your clean hands, start mixing the salt into the cabbage for about 10 minute. Don’t be alarmed if liquid starts coming out, that is totally normal and you want that. Place the cabbage into clean jars and do not over fill, make sure that there is enough room for your leaves that you peeled off of your cabbage. Fold those leaves and put them on top of the cabbage and make sure they are submerged under the liquid. Add your fermenting weights if you have them. Next add the lids to them and place your jars into a shallow dish and let them ferment for 2 day to 2 weeks (this all depends on your climate and how fermented you like your sauerkraut). I like mine pretty fermented to I allow mine to go a bit longer. You will start to noticed that you cabbage goes from green to yellow, that is normal. Once your sauerkraut is to your liking place in your refrigerator and eat whenever you like.
Enjoy!
As always,
All things cooking…decentralized!
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