I got one big a** cabbage for my birthday. It was over 5 pounds. So I figured it would be best to make sauerkraut. This is the world of fermented foods.
Basically fermented food is a marriage of salt and fresh vegetables. Lacto- fermentation is the process that creates a special bacteria ( lacto bacillus) which produces lactic acid which in turn preserves and enhances the vegetables. Every culture makes some kind of fermented food, for example yogurt is a fermented food and has become extremely popular. Kimchi is a fermented vegetable mixture revered by the Korean culture.
You need a sharp knife, a scale, big bowl, glass jar, and salt to make sauerkraut. I weigh the cabbage to get an idea of what size jar I need. Believe it or not you can fit a 2 1/2 lb cabbage in a quart size jar. For this project I am using a 1/2 gallon canning jar.
I peel off the outer leaves and save them. I cut out several circles using the canning lid as a template. The leaves are placed on top of the shredded cabbage to help keep the shredded cabbage beneath the brine.
I slice the cabbage very thin. I don’t use a food processor because it dices the cabbage which produces a different texture. I prefer the thin slices.
Place the cabbage in a bowl and sprinkle 1 tablespoon of salt over the cabbage. In this case I used two bowls and divided up the cabbage because I had so much cabbage. I usually use 1 tablespoon to 2 1/2 lb of cabbage.
With clean hands and a wooden spoon distribute the salt throughout the shredded cabbage. I alternate between pounding the cabbage with a spoon and squishing it between my hands. The cabbage starts to wilt as the salt draws out the water from the leaves. This process takes a while so be patient. Soon there will be enough water or brine pooling at the bottom of the bowl. If the cabbage is too dry you can add extra brine or water.
Pack the cabbage in the jar layer by layer, making sure you eliminate the air bubbles. Place the cut out circles of cabbage leaves on top of the shredded cabbage. Put a weight on top of the cabbage leaves making sure the brine is covering the cabbage. I use different types of weights depending on what I am making. This lacto fermentation process takes place under the water so it is important to keep the vegetables underneath the liquid.
I use an airlock top on my jars because it makes the process simple and easy. I just fill up the air lock with water so that the the good stuff gets in and the bad stuff goes out. It is not necessary at all and I know many people who use crock pots and have no trouble.
Date the jar, depending on the room temperature it should be ready in 4 to 6 days. Taste the cabbage after 4 days or so. I like my sauerkraut fresher tasting. It will still ferment in the refrigerator, although very slowly. Store the sauerkraut in the refrigerator.
Sometimes the liquid just bubbles over so place the jar in bowl. This is normal particularly if the cabbage is fresh.
I like to add 1 to 2 teaspoons of dill to the wilted cabbage for a great taste.
