06
Jun
Remove the core and thinly slice or shred crosswise. Thinly shred the remaining cabbage with a knife or food processor.
The salt draws out the water kills off the spoilage bacteria and fermentation begins.
How do you make sauerkraut from cabbage. Shred the cabbage thinly a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins wait 5 mins then repeat.
You should end up with a much reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns. Thinly shred the remaining cabbage with a knife or food processor.
Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes.
You ll know that your cabbage is officially sauerkraut and the fermenting is complete when the bubbling has stopped. Once fully fermented transfer the sauerkraut into containers and stash in the fridge for up to three months. How to store sauerkraut.
While you re making sauerkraut store your crock or jar somewhere between 70 and 75ºf. To make traditional sauerkraut toss the shredded cabbage with salt massage the cabbage until it starts to feel wet and let it rest for 10 minutes. Next pound the cabbage for 5 to 10 minutes until it s dripping salty water then pack the cabbage and brine into a clean jar.
Then cover the top of the jar and seal the lid tightly. Discard the outer leaves of the cabbage and the head of cabbage then slice into quarters. Remove the core and thinly slice or shred crosswise.
Depending on how long you like your cabbage ribbons you can halve each quarter again for shorter strands in a large mixing bowl sprinkle the salt on top of the cabbage. In an extra large bowl combine salt and cabbage. With clean hands squeeze cabbage until it wilts and releases liquid about 10 minutes.
If desired add optional ingredients. Firmly pack cabbage mixture into 4 quart fermenting crock or large glass container removing as many air bubbles as possible. To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves.
The salt draws out the water kills off the spoilage bacteria and fermentation begins. You will need a salt concentration between 0 6 and 2 percent which equals 3 4 to 2 teaspoons of table salt per pound of prepared cabbage. Methods for making sauerkraut.
Slicing pounding and kneading cabbage. Thinly slice cabbage salt it then pound it with a tool such as the cabbage crusher or pickle packer for about 10 minutes or until enough juice is released to form a brine and completely cover the cabbage. At the most basic all you need is cabbage salt and some sort of container to store it while it s fermenting.
It s important that the cabbage remain submerged in its liquid during fermentation. When making sauerkraut in a crock you usually place a weighted plate over the cabbage to pack it down and keep it submerged. Sauerkraut has many uses.
From piling it on sandwiches to covering bratwurst to even making a cake with it you will have no trouble finding uses for your homemade sauerkraut. For a 1 gallon container core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling or kosher or dairy salt.