I’m Sheila Johnson, Timothy’s wife, at Leaving-Egypt. I will be sharing some of my household homestead knowledge, gained from nearly 70 years of experience, and I hope it proves interesting and beneficial to you.
No matter how big the city you live in, or how small your apartment, you can get a great start with the techniques of fermenting by making your own sauerkraut. You will need a head of cabbage, salt, a pint or quart jar, plastic wrap, and a baggie of water. The number of jars you need , of course, depends on how much kraut you want to make.
Shred the cabbage, put it in a bowl, and sprinkle with two generous tablespoons of salt. Mix by hand, massaging the salt into the cabbage until it gets slightly limp and is releasing water.
Pack the cabbage tightly into the jar along with all the liquid. If not enough liquid to cover, add more salt water. Fill the baggie with enough water to take up the rest of the room in the jar and hold the cabbage under the liquid. Let the air out of the baggie, seal it, and press it over the cabbage to be sure it is weighed down. It is very important that the cabbage remains covered by the liquid. Then cover the jar with plastic wrap, securing it tightly with a rubber band. Poke a few small holes in the top so the flies can’t get in but the kraut can vent as it ferments.
You should see bubbles moving around in the jar in a couple of days. Start tasting the kraut at around four days. It can take from four to ten days to sour enough. Just put it in the refrigerator when it tastes to your liking.
If you want a lot, like five gallons, you will need a kraut crock or improvise.
It’s best to keep freshly made kraut on hand if you like it, but don’t can it! The heat of canning or cooking destroys the probiotics. My grandmother made kraut in a huge pottery crock, a couple of gallons at a time, canning it for winter use. She had no idea that she was destroying its health benefits!.
