Sauerkraut made easy.....
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- head of cabbage, shredded fine
- kosher salt
- optional: caraway or dill seeds
- 5 gallon food safe bucket
- 1 large
- turkey roasting bag (like reynolds)
2Place a layer of shredded cabbage in the bottom of a food safe bucket. Sprinkle generously with kosher salt. *OPTIONAL: if you like seeds in your sauerkraut now it the time to sprinkle some in. Sometimes I use caraway or dill.
5Now fill the bag with cool water. This is going to create an airtight seal between the cabbage and the air. Place the bucket in a cold room (I keep it in the guest room at around 45-50 degrees). Let it sit untouched for 6 to 8 weeks. The longer it sits the more sour the kraut becomes.
6NOTE: This was a weird year for kraut for me. I made it on Sept 3, checked it on October 29 but for the first time ever...it wasn't sour enough for my tastes. I re-covered the kraut with a new bag, filled it with water and let it sit until 12-30 and even then it was a very mild kraut. I think I didn't add enough salt on my layers. The salt is what breaks down the cabbage and allows it to ferment.
7Processing your kraut: Put into either sterilized quart or pint jars with a new sealable lid. Process in a hot water bath for 10 minutes for pints or 15 minutes for quarts.
10Run a knife or plastic stick around the inside of the jar to remove any air bubbles.