Sauerkraut

1
Lee Thayer

By
@LeeNST

This is a homemade recipe for sauerkraut provided by a good friend in Thailand that likes to make items from scratch. Very important to weigh the main items used, the cabbage and salt. The use of a digital scale is important. This is a lacto-fermented item, meaning this ferments on your counter top. The kilo to lb measurements are accurate for this. If you start with 3 heads of cabbage, you can make this in a 1/2 gallon Mason jar, this recipe is based on 3 heads of cabbage, cored and sliced, then weigh it and adjust the salt and seasonings based on that.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1/2 gallon of sauerkraut
Prep:
1 Hr 20 Min
Method:
No-Cook or Other

Ingredients

  • 1 kg
    cabbage, 2.20 lbs
  • 20 g
    salt, 4 teaspoons
  • 1 tsp
    caraway seeds
  • 1 tsp
    mustard seeds
  • 2 clove
    garlic, finely minced
  • 1/2 gal
    mason jar, sterilized

How to Make Sauerkraut

Step-by-Step

  1. Cut each head of cabbage in half and then cut the core out. Then cut the two pieces into smaller sections to ease the slicing. Thinly slice the cabbage to about 1/8 inch thick, the use of a mandolin would be perfect for uniform slices.
  2. Place the cabbage in a large mixing bowl and add 1/4 of the salt needed. Use your hands to mix the salt into the cabbage. Then add a 1/4 more of the salt and mix in, repeat this 2 more times until all of the salt is mixed in. Set the bowl aside for 30 minutes.
  3. After 30 minute, the cabbage will have wilted and reduced in volume and liquid accumulated in the bowl, perfectly normal.
  4. Now sprinkle in the caraway seeds, mustard seeds, and garlic. Use your hands and mix together well. Once again, set aside for 30 minutes.
  5. Now transfer the cabbage and liquid into the jar and allow at least 1 inch of space at the top of the jar. Making sure the cabbage is below the level of the liquid.
  6. Cover the jar with cheesecloth and secure with a rubber band or string. Write down the date you do this. Leave the jar on your counter top, (away from any cats, cats like to push things off counters).
  7. Check the jar each day to make sure the cabbage is covered with the liquid. If it is not covered, remove the cheesecloth and tamp down the cabbage. If additional brine is needed, mix 1 cup of water with 1 teaspoon of salt and add that as needed.
  8. Check the kraut each day for 7 days, adjusting as needed. On the 7th day, sample the kraut, you should have good kraut now, use as other recipes as directed. If the taste is good, you can ferment longer for a stronger flavor.(My friend normal goes 12 days for an excellent flavor.)

Printable Recipe Card

About Sauerkraut

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: German




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