How To Make Sauerkraut Recipes

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
• 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.
• Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
• Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
• The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Steps:

• Wash and scald crock.
• Remove soiled outer leaves from cabbage but do not wash the heads (the wild yeast on the unwashed cabbage are a factor in the fermentation process).
• Shred the cabbage directly into the crock using a kraut shredder or mandolin so that it is not necessary to handle the cabbage.
• The shreds should be long and about the thickness of a nickel, 1/16".
• If cut too thinly, sauerkraut is soft and mushy; if too thickly, it is unattractive in appearance.
• Sprinkle a layer of salt over each 1" layer of cabbage.
• Pack each layer down well, using a potato masher or glass jar.
• When all the cabbage and salt are in the jar, cover with a clean white cloth; place an inverted plate on the cloth and top with as large a piece of limestone as possible.
• The weight of the stone holds the cabbage under the brine that soon forms and the small amount of lime that is dissolved by the brine aids in the lactic acid fermentation which gives sauerkraut is distinctive flavor.
• Allow to ferment from one month to six weeks in a cool place, preferably at a room temperature of 60F (basement, for example).
• A higher temperature speeds fermentation but the kraut is subject to spoilage.
• Skim off any film that may have formed during the fermentation period.
• The sauerkraut may be left in the crock for several months if care is taken that the brine always covers the kraut and that the film is removed eachtime the crock is opened.
• Use a clean cloth each time the crock is covered.

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

Steps:

• 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 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 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 side of jar.
• 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 the lids and screw bands, scald the jars before setting them on the plate.
• This weight should be enough so the juice comes over 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 75F will result in premature fermentation and possible spoilage.
• Give the sauerkraut daily care.
• Remove the film as it forms-- wash, 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 tapped gently.
• When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle 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.