Sauerkraut From Scratch
Fermentation at home! It may take some time, but it's easier than you think to make your own sauerkraut from scratch!
Servings 12 cups
Ingredients
- 5 pounds green cabbage shredded
- 3 tablespoons kosher salt or pickling salt
- t tablespoon caraway seeds
- 1 quart water in a sanitized glass jar
Instructions
- In large mixing bowl, mix cabbage thoroughly with salt and caraway seeds, . You can use tongs or your hands. Make sure your hands are freshly cleaned. Let the cabbage stand for 10 minutes.
- In one, or two large food grade plastic container, packet in the cabbage. Use a lid that's slightly smaller that the opening of the container and place it on top of the cabbage. Fill a large mason jar with water and place on top of the lid. Store in a cool area overnight (65 to 70 degrees F). The next day the cabbage should be completely submerged in the liquid it released overnight. Keep the jar on the lid to weight down the cabbage and keep it submeregedin the water.
- Let stand for 4 weeks in the cool dry place. But check it every other day for the first 2 weeks and skim the surface of scum, if necessary. After 4 weeks, transfer to an airtight container and store in the refrigerator for up to 6 months.