Figured I drop my way of making Sauerkraut in here, there are lots of different methods but this is what works for me. Additions can be added as you see fit.
My ratios are 2 Tblsp sea salt per head of cabbage, topped with a 1 Tblsp. desolved in 4 cup water brine. You can do the math if doing less but brine is always the same
Ok start out by peeling outer layer of cabbage and discard....or save.( ill get to that in a minute). Remove core like so and set aside
Slice thinly and place half cabbage in bowl, spread 1 T sea salt evenly, then place other half of sliced head in bowl and spread another T salt evenly....(dont use iodized salt)
Wait for 10-15 minutes and then begin to "work" (toss, sqeeze, twist) the cabbage.
What your left with is this...this is what half a head looks like when done
Put all in a vessel of your choice, throw the cores in on top...they make good kraut "pickles". Add some brine till your happy with level, If i had to describe, id say fill till about brine is about half way up your jar, no real science i just like a little extra brine.
Ok, now we need something to keep all that saurkraut below the brine, you can use those cabbage leaves from earlier if you wish they work good. Me...I use a lid from a sour cream container, you can also get these in your deli section on your grocer. Cut a slit in it to make a cone like so
put on top your kraut like so and push down, till brine covers the lid/leaves
Place caps on vessels snug, this is four heads of cabbage if I remeber right 3 in gallon and half each in the smaller jars
I usually do a wild ferment on my kraut but have been experimenting with the lacto pills 1 capsule was added to each of the jars. After 24-36 hours you should have some bubblin action happening
May have to burp jars every day or so for 1 week. It will be done in about 1-1.5 weeks, I let my go for about 3-4 weeks to get that real "sour" taste.
When done fermenting place in fridge, each time you take some kraut out be sure to puch all back under the brine.
Disclaimer....you will also see in recipes where it calls for you to pack the sauerkraut down super tight in the jars. Ive done it both ways and see no real advantage but either way up to you.
There you have it.
My ratios are 2 Tblsp sea salt per head of cabbage, topped with a 1 Tblsp. desolved in 4 cup water brine. You can do the math if doing less but brine is always the same
Ok start out by peeling outer layer of cabbage and discard....or save.( ill get to that in a minute). Remove core like so and set aside
Slice thinly and place half cabbage in bowl, spread 1 T sea salt evenly, then place other half of sliced head in bowl and spread another T salt evenly....(dont use iodized salt)
Wait for 10-15 minutes and then begin to "work" (toss, sqeeze, twist) the cabbage.
What your left with is this...this is what half a head looks like when done
Put all in a vessel of your choice, throw the cores in on top...they make good kraut "pickles". Add some brine till your happy with level, If i had to describe, id say fill till about brine is about half way up your jar, no real science i just like a little extra brine.
Ok, now we need something to keep all that saurkraut below the brine, you can use those cabbage leaves from earlier if you wish they work good. Me...I use a lid from a sour cream container, you can also get these in your deli section on your grocer. Cut a slit in it to make a cone like so
put on top your kraut like so and push down, till brine covers the lid/leaves
Place caps on vessels snug, this is four heads of cabbage if I remeber right 3 in gallon and half each in the smaller jars
I usually do a wild ferment on my kraut but have been experimenting with the lacto pills 1 capsule was added to each of the jars. After 24-36 hours you should have some bubblin action happening
May have to burp jars every day or so for 1 week. It will be done in about 1-1.5 weeks, I let my go for about 3-4 weeks to get that real "sour" taste.
When done fermenting place in fridge, each time you take some kraut out be sure to puch all back under the brine.
Disclaimer....you will also see in recipes where it calls for you to pack the sauerkraut down super tight in the jars. Ive done it both ways and see no real advantage but either way up to you.
There you have it.
