I big thank you to everyone who sent in their favorite sauerkraut recipes. I thought the ones with the additional spices sounded really good, but in the end I decided to try Zoe’s recipe so I didn’t have to make a trip to the store to get the spices. I do think I will make an additional batch, spices included, in the next week or two when the other cabbages are ready to pick.
We much prefer homemade kraut to the bought stuff! Here’s how I do it:
1. Sterilize quart jars. 1 jar holds about 2 pounds of cabbage.
2. Shred each head in dime-thin pieces after removing the outermost leaves.
3. Sprinkle 1 T salt over cabbage each two pounds of cabbage.
4. Mix well with hands and let sit 10 minutes to let juices start to draw.
5. Pack tightly (as in, super tight and no air bubbles). Juice will form and should reach the tippity top of the jars.
6. Place lids LOOSELY on top of jars (I partly screw the rings on).
7. Put jars in a dish pans or baking dishes with sides to catch drips.
8. Let jars sit at room temp for 7 – 10 days. The jars will bubble and mold will form on the juices in the pans. When the brine level all of the sudden drops, the kraut is done.
9. Either keep the kraut in the fridge for a few weeks or if you want to store it longer, you’ll have to can it.
10. To can kraut, press it down in the jars with a wooden spoon to remove air bubbles lower in the jar. Fill the remaining space to within a half inch of the top of the jars with the following brine: 1 T salt dissolved in 4 cups of water.
11. Place clean, sterilized lids and rings on the jars (this time screwing the rings down firmly). Place in your canner and fill canner to the tops of the jars with water. Bring to a boil and let boil nicely for about 30 minutes.
12. Remove jars from canner and let cool to room temp before removing rings and washing in soapy water. Store in a cool, dark, dry place.
I’ll add an update in a week or two and let you know how things are fermenting.
My biggest concern is that my house is going to smell like a German weiner shop.
So we’ll see.
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Pickled Figs? Ohhh, how exotic!
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