Making Homemade Sauerkraut
Fresh uncooked sauerkraut has health benefits similar to yogurt. it has live lactobacillus cultures is beneficial as a probiotic food.
It is also a good source of fiber, iron, vitamin K and Vitamin C.
For more info on why unpasteurized sauerkraut is so good for you, please see this article from the Weston A Price foundation web site westonaprice.org/...cto-fermentation
I am a firm believer that homemade is best!
How to Make Making Homemade Sauerkraut
- Shred cabbage into narrow strips about 1/8 inch wide. Add 3 Tbsp salt to each 5 pounds of cabbage. Mix well.
- Pack "tightly" into clean, sterilized but cooled quart jars. Fill with boiling water to within 1/2 inch from the top of each jar.
- Turn lids on loosely and let jar stand in a dishpan for about 10 days. During this time the fermentation process causes the juice to expand and it will run over the edge of the jars.
- After 10 days turn the lids on tightly and store.
The sauerkraut is ready to use immediately.
After filling the jars with boiling water, seal them tightly immediately. Set in dish pan because the fermenting will cause the juice to expand and squeeze out of the jars. Let it set for 4 to 6 weeks before using.
- When ready to use, pour into a saucepan and heat or pile around a pork roast or spare ribs and bake.
- *** NOTE ***
Homemade sauerkraut has a better flavor and crunch than the store bought pasteurized version.
- Canning for Extended Storage:
Due to it's high acid content, Sauerkraut can be canned for long term storage using the hot packed water bath method
-Place the already fermented sauerkraut from the jars in large pans with it's juice, and simmer for 5-10 minutes. Don't boil it.
-Fill clean canning jars with hot sauerkraut and add juice leaving 1/2" headspace.
-Use a de-bubbler or table knife to remove bubbles from jars.
-Apply lids and rings and tighten to hand tight.
-Process pints for 15 minutes, and quarts for 30 minutes.