Cabbage season is right around the corner...
Once you are set up, sauerkraut is easy and fun to make. You need cabbage, of course, a big cutting board, a sharp knife, measuring spoons, salt, crock or jars with weights and a kitchen scale.
We use 2 tablespoons of salt to every 5# of finely chopped cabbage. Simply mix in a big bowl then pack into a crock or jar. Pound the mixture down in the container until the liquid that the salt draws out of the cabbage completely covers the cabbage. This can be hard work and if it is not happening easily, let it sit for 10 or 15 minutes, then try again. You can use your fists or a kitchen implement. You should not have to add water. Place a weight in the crock that holds down the cabbage but allows the liquid to stay above it. It is important that the cabbage is completely submerged. Cover the crock with a towel and ferment in a relatively cool place (not refrigerator cool, but the coolest place in your house). The temperature will determine how fast the fermentation occurs, but 2-3 weeks is normal. A slow, cool fermentation is desirable. Frequently check to make sure that the liquid level is well above the cabbage and weights. Test the sauerkraut now and then and when you like how it tastes, put it into containers in the refrigerator to halt the fermentation. A layer of mold/ funkiness on the top of the liquid is normal and should be carefully removed. The cabbage, however, should be safely underwater. This is why it is so important to keep the cabbage well below this liquid line with a weight.
Some good variations:
•Add a little caraway seed.
•Add a handful of grated carrot, some crushed red chile and black pepper.
Ace Hardware sometimes has nice stoneware crocks for sale on the top shelf of the kitchen aisle. Made in USA.
