Fermented Foods - Sauerkraut

Smoked meats and wine are fermented foods. Another fermented food I make is sauerkraut. It is unbelievably easy to make with only salt (course salt, no iodine or additives) and cabbage as ingredients. I have read you can add other vegetables, fruits and herbs for a variety of flavors. It is made in a large plastic or glass container, not metal or Corelle.

Grate the cabbage, I use my food processor. Put a 1/2 inch layer of cabbage in the container and sprinkle with salt. Stir each layer into the next, stir well after last layer. The salt keeps wards off unwanted bacteria and draws out the moisture from the cabbage keeping it crunchy. To fill a gallon crock I use 3 tablespoons of salt to 5 pounds of cabbage. When full pack the cabbage firmly into the container. Add salt water if necessary so the brine is covering the cabbage.  Wipe the lip of the container, the edge above the cabbage, with a paper towel so it is clean.

Fill a ziplock bag with water and use this as a weighted lid. This lid is vital as the water bag fills the container and packs the cabbage so no air can spoil it. Store in a cool place, heat will only encourage unwanted bacteria. I never have had mold using this method. Turn the weighted lid, or bag, over onto a clean plate ever couple of days and give the cabbage a good stir. Remember to reclean the edges before putting the weighted lid back on. After 30 days I put the sauerkraut into sterile jars in the fridge.


It is so yummy you will soon be addicted to it just like me! Peace for all