Start with a nice home grown organic cabbage...remove outer leaves and rinse off any dirt. Try not to get too much water into the inside of your cabbage.
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Boiling water used to disinfect your crock.
Just like with canning, etc, always disinfect your pots/jars/crocks.
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Use Kosher Salt...not your regular salt, your cabbage will get soggy!
We borrowed a nice cabbage slicer from a neighbor and Mom got to show off her muscles! Do not cut off any digits ~ you'll need those!
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The slicer
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Shredded cabbage
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Adding Kosher salt
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The idea is to layer shredded cabbage and salt...pound away as you do this.
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Pounding the cabbage
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Notice the liquid coming up ~ that's from the cabbage
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What worked well for us was my Mom shredding the cabbage while I pounded it. Jiggly arms and all...great fun!
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Place a plate over the cabbage
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Plastic wrap/bag over the top
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Add something heavy to weigh down the plate.
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The cabbage will rinse and fall and sometimes it may spill over! This is ok. Don't put your crock in a warm spot...furthest from the heat source is good. Remove the weight for awhile if it is spilling over.
Mom says my Grandma's sauerkraut was always better because she had a wood stove for heat. Now we do too, and Mom says this sauerkraut tastes like Grandmas!
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Sauerkraut Day 15
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We ate some the other day on Day 15. It was wonderful. We will can it up in the next few days when our schedule allows. SO YUMMY!
Update ~ we did leave this for 3 weeks and then put it into clean glass jars and froze it. We ran out of time, or we could have also canned it. Now we just open a jar, thaw it and use it on pork, etc.
Shared on Frugally Sustainable
Shared on Frugally Sustainable
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