I’ve always thought making my own sauerkraut would be so amazing, but since ginormous amounts of cabbage didn’t grow very well for me, I’ve never tried it.
Plus, the process of fermenting cabbage seemed mysterious and a little daunting, and I didn’t realize until recently how easy it actually is.
Cabbage grows extremely well in Alaska, and this year we planted a lot. Suddenly we are surrounded by large cabbages bigger than my head. Green cabbage, purple cabbage, all getting bigger and bigger in the garden.
I remembered that a friend from PA made her own sauerkraut and canned it to keep in her pantry, so I emailed Tina, and she sweetly shared her recipe.
After looking it over, I mentally berated myself for never making sauerkraut before. It’s really simple!
If you have an abundance of cabbage like me, or just have the urge to buy a couple cabbages and try your hand at making your own sauerkraut, here’s the recipe for you!
Sauerkraut
2 medium heads cabbage
3 T. salt
Slice the cabbage thinly, or if you have a shredder, put it to use! Sprinkle the salt over the shredded cabbage and squish with your hands until limp and very juicy. Put in a stainless steel pot (or big glass jar) and put a plate on top with a jar of jelly or something similar on the plate to weight it down. You just want to make sure the cabbage stays pressed down beneath the liquid.
Let set for 10-20 days, checking to see when the desired flavor has been reached.
Pack into quart jars and water bath for 10 minutes.
Makes approximately 5 quart.
This recipe looks fantastic! I can’t wait to try it out. Thank you for sharing!