Each March I eagerly await the day that fresh cabbage goes on sale. This event usually occurs right around St. Patricks Day. Why so eager...well, it's time to gear up to make some delicious homemade sauerkraut. I have made my own sauerkraut in the fall with my very own cabbage, or cabbage given to me by a neighbor. But, usually in the fall I am too busy with all the other produce I have to deal with. Besides, when I make my sauerkraut in the spring, I'm almost guaranteed the correct "fermentation" temperature required for sauerkraut to mature and taste great. For my family, I usually only make a batch of sauerkraut that calls for 20-25pounds of cabbage...you can make bigger or smaller batches, depending on what your family, friends, or you can or want to deal with.
For a batch of sauerkraut this big, you will need:
- 4-5 gallon food-grade bucket or ceramic crock (I've used both)
- picking salt (don't use regular table salt...I think you can if you are in a pinch)
- a heavy plate that can fit inside the crock or bucket
- potato masher
- food processor with slicing blade/ or sharp knife /or cabbage shredder
- cabbage: when I buy my cabbage, I make a mental note of approx. how much each head weights...this will be important later!
To begin:
- Remove and discard outer leaves from cabbage heads...give to hungry chickens or compost pile!
- Wash, drain, cut in halves or quarters and discard cores. I usually pick 2-3 heads of cabbage to work with at a time that ALL TOGETHER WEIGH APPROXIMATELY 5 LBS.
You just have to do your best guess, or if you have a scale, great! WHY?
- Shred 5 lbs. of cabbage at a time! ( Your cabbage should be no thicker than a dime)
- Put your 5 lbs. of cabbage in bucket/crock and mix 3.5 tbs. of picking salt thoroughly together.
- Pack firmly and evenly with a potato masher until you get a "juice" that starts to cover your cabbage.
- Repeat the above step until you have used up all your cabbage. Don't forget to add the salt!
- Cover with 2-3 layers of a clean, white cloth, tucking edges down inside and against side of bucket/crock.
- Place a clean/scalded heavy plate on top of cloth. Weigh it down with a fruit jar filled with water. Press down so that the "juice" comes over the plate.
- Fermentation should begin the day following the packing. It is best to try to keep the fermentation temperature around 70 degrees.
- Give your "kraut" daily care. Remove film as it forms and wash and scald cloth covers and plate. Remove mold. Yes, there might be mold, but don't worry...just get rid of what forms on top.
- Your "kraut" should be ready in 2-3 weeks, 4 weeks if the temperature was below 70 degrees.
Now, you have some great tasting, healthy, economical sauerkraut...if you have never had your own homemade sauerkraut, you are in for a real treat. Not only is it yummy, it's fun and satisfying to create your own "stuff".
So, have fun, look for the sales this coming month, or better yet, grow your own cabbage this summer and stock up that pantry.
Next time I'll tell you how to can up all that sauerkraut!
