Sauerkraut Recipe
Sauerkraut is produced with the help of bacteria, which use the sugars in the vegetable to make an acidic solution...It is from these "good bacteria" that many important foods, such as cheese, vinegar, and pickled vegetables are created.
Ingredients
- 5 lbs Cabbage shredded, and keeping back a couple outer leaves
- 2 ¼ oz salt (3 tablespoons pickling salt) less salt is required if you are using fermentation crock (1½oz)
- Brine—2 quarts of water to 3 tablespoons salt
- 1 tbsp juniper berries
- 1 tbsp caraway
Instructions
- Combine the cabbage and salt in a large bowl. Work the cabbage with your hands to allow the salt to pull out the liquid in the cabbage. Incorporate spices and continue to work in for about 15 minutes, then allow mixture to sit for a good half hour.
- Tightly pack the cabbage in the container, then place a cabbage leaf on top of the mixture to keep out air. Finish by topping with the added weight.
- Slowly add some of the prepared brine while pressing down on the cabbage. Use enough brine to cover the cabbage by an inch. You will not use all of the brine.
- Cover or seal off and let ferment for 2 to 4 weeks, or until bubbles stop coming to the surface and bubbling up around the rim. You will be able to hear the bubbles. When you stop hearing them, it is time to remove the cabbage from the crock.
- If using a container with the plate and bag, mold and yeast will try to grow around the surface. Skim the scum off periodically; if kept at bay, it will not affect the product.
- If you are using a fermentation crock, seal off and do not open for a month. Your patience will be rewarded.
- Once fermented, remove from crock and can the sauerkraut using the hot water method. Alternately, place Sauerkraut in clean airtight jars and store in refrigerator for up to 2 months.
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