How to Make Sauerkraut
Cook Time: 30 minutes
Prep Time: 1 hour
Total Time: 1 hour and 30 minutes
Description: This recipe takes longer to type than it does to prepare! Be sure to keep the temperature constant and your implements clean.
Recipe Category: Low Protein
Keywords: Low Cholesterol, Healthy, Winter, Weeknight, For Large Groups, < 4 Hours, Easy
Nutritional Information (per serving – 1 quart):
- Calories: 54.6
- Fat Content: 0.3g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 3436.1mg
- Carbohydrate Content: 12.7g
- Fiber Content: 5.2g
- Sugar Content: 8.1g
- Protein Content: 3.3g
Servings: 100
Yield: 16 quarts
Ingredients:
- 50 pounds of cabbage (late cabbage is best as it is higher in sugar)
- 3 tablespoons of pickling salt
Instructions:
- Late cabbage is best for sauerkraut as it is higher in sugar.
- Take care to measure the salt accurately – use a knife to level the tablespoon.
- The cabbage will not ferment properly if you add too much or too little salt.
- With a shredder or sharp knife, shred 5 pounds of cabbage to the thickness of a dime.
- Place the shredded cabbage in a large mixing bowl.
- Sprinkle 3 1/2 tablespoons of salt over the cabbage.
- Mix well with your hands.
- Wash a 10-gallon crock with soapy water, rinse, and scald it with boiling water.
- Drain the crock thoroughly.
- Pack the salted cabbage, batch by batch, into the crock.
- Juices will form as you pack and press the cabbage down.
- Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches from the top.
- Press firmly with a masher to extract enough juice to cover the cabbage.
- Cover with 2-3 layers of clean white cotton cloth, tucking edges down against the side of the crock.
- Place a heavy, scalded plate (that fits snugly inside the crock) on top of the cloth.
- Fold the cloth over the plate.
- For a weight, fill clean glass jars with water; cap with lids and screw bands, scald the jars before setting them on the plate.
- Use enough weight to bring the brine 2 inches above the plate – this makes daily skimming easier.
- Fermentation will begin the day following packing.
- Keep at a cool 70°F (Fermentation will take about 3 weeks.).
- Temperatures above 75°F will result in premature fermentation and possible spoilage.
- Give the sauerkraut daily care.
- Remove the film as it forms – wash and scald the cover as often as needed to remove mold and film.
- Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is gently tapped.
- When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle it in hot quart jars.
- Process in a boiling water bath for 20 minutes to seal.
- You can also add caraway seeds, cranberries, apples, and even some garlic to achieve the taste you like.
Tips:
- Late cabbage is recommended for its higher sugar content, enhancing the fermentation process.
- Ensure the cabbage is thoroughly salted, as it plays a crucial role in the fermentation process.
- Keep the crock covered with clean cloth and weight to prevent contamination during fermentation.
- Maintain a consistent temperature of around 70°F for optimal fermentation results.
- Daily skimming and care are essential to prevent mold and ensure proper fermentation.
- Customize your sauerkraut by adding ingredients like caraway seeds, cranberries, apples, or garlic for added flavor variations.
Enjoy your homemade sauerkraut, perfect for winter meals, weeknight dinners, or serving large groups with a healthy and delicious side dish!
