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October 14, 2011

It’s that time of year again. If you don’t know what to do with the giant head of white cabbage this week (and the one you’ll likely get next week!), here’s what WE do!

Sauerkraut. Nothing can be easier than this old time tradition of preserving the harvest with fermentation. This should be a natural for you winemakers, cheesemakers and sourdough bread bakers. What would we do without yeast?

You’ll need:


Pickling or canning salt

large ceramic or glass crock (or giant pickle jar or mason jar).

For every 5 lbs of cabbage, you’ll need about 1/4 C salt.

We also like to add garlic and hot peppers, but this is optional.

First, shred the cabbage in a food processor or with a knife (the former takes about 1 second to do).  Combine the cabbage and the salt in the crock and let stand for about 15 minutes until juices start to flow and the cabbage starts to wilt. Using a wooden spoon (or your hands), press down on the cabbage until the juices come to the surface. If not enough juice has been produced to cover the cabbage, make up a brine (2 tsp salt per 2 cups water) and add enough to cover .

Place a large, clean, inverted plate over the cabbage and weigh down with a capped  jar full of water, or some clean stones. Keep the cabbage under the brine by 2 inches or so during fermentation. Cover the whole thing with a clean towel, and let it stand in a cool place. Check your fermenting cabbage every day! If you see scum forming on the surface, this is normal. Just skim it out and discard it. When the gas bubbles stop forming, your fermentation is complete and your sauerkraut is done!

This is fresher and less mushy than the processed sauerkraut you find in the store.


2 Comments leave one →
  1. October 22, 2011 12:54 am

    Oh, I CANNOT wait to try this. We eat it so much and I’m sick and tired of buying it! I’m going to have to checkc out that pumpkin mac n’ cheese too! Fun, fun! We’re trying to grow two pumpkins in our fall garden.


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