Sauerkraut is so easy to make and I love it. I can’t believe it had taken me this long to make my own at home! I looked up a few recipes online and then went to making some. I am still perfecting it to my personal tastes. For example, one recipe used 2 Tablespoons of salt for one head of cabbage and that was way too much for me. I used one tablespoon for the last batch and I will continue cutting it down to determine the optimal amount for my taste. If you have some sauerkraut tips please share them.
1 head of cabbage, green or red.
1 Tablespoon salt
2 24 ounce glass jars with lids
First step is to sterilize the jars. Carefully place the two jars, uncovered with the lid in a pot. Cover with water. Place on medium-high heat and bring to a boil for a minute. Turn off the heat. Carefully, with tongs and potholders, remove the jars and lids and set on a clean towel to dry. This is not necessary but I like doing it. Just make sure the jars are clean.
In a large food processor, grate the cabbage into shreds. I have an 11-cup food processor and it can almost hold the shredded cabbage from one head. Typically, once the processor bowl is full, I have to empty the contents in a large bowl before being able to finish shredding the remaining cabbage.
When the entire head is shredded, sprinkle a tablespoon of sea salt on it and massage it together using clean hands.
Pack one jar with shredded, salted cabbage. Press the cabbage down tight and leave about an inch of space at the top. Repeat with the second jar. If you have leftover cabbage you can use it in a stir fry or cabbage salad.
I don’t have canning jars with lids that have mouths and bands that can be cleaned and sterilized so I place a piece of parchment paper on the jar and then cover it with the lid.
I put the jars in a plastic bag (in case they leak) and place them in a cool, dry cupboard from one day. The next day I open the lids and look inside, to make sure everything is clean and clear. I have never experienced it otherwise so I can’t make recommendations if it is gray.
I put the jars in the refrigerator and leave them for at least a week. After that, it’s time to enjoy. The sauerkraut will only get tastier with time.
Here is my first batch of Ruby Kraut with Red Cabbage.