In all my years of gardening, I have never grown cabbage. I decided I wanted to give it a go this year and it turned out very successful. We had 18 heads of cabbage and after using a few heads for other recipes, we decided to make homemade German Sauerkraut. Our family loves sauerkraut and we couldn’t wait to try it on our meals. With two simple ingredients, this recipe is easy to make.
- Pickling Salt (you can use Himalayan Salt or Sea Salt, but never iodized salt)
- Remove the outer leaves and place aside. Cut cabbage into thin slices (wedges) and cut wedges in half. Place in large mixing bowl and cover liberally with salt.
- I personally cut a cabbage in half, then into the wedges and placed that half in a bowl covering with salt. Mix well and repeat the process. When your bowl is full, begin crushing the cabbage with your hands. It’s like kneading a dough. Your cabbage will begin to make a liquid. This is the beginning of the fermenting process.
- I placed the crushed cabbage into a gallon jug. You can use quart canning jars if you do not have a gallon jug. I covered the cabbage with the juice it created, making sure all the cabbage is covered with the juice. I then placed the outed leaves that I set aside on top of the cabbage covered in juice, pressing down to make sure all the crushed cabbage stays submerged in juice.
- Put a lid on the jar lightly, you do not want to seal completely as the fermentation gases need to escape.
- Place the jars in a dark area, yet accessible to check on daily.
- Then, the fermentation will begin and you will see bubbling and possibly a film over the top. You can remove the film. Make sure the cabbage is completely submerged is important so that the food doesn’t grow mold.
- The fermenting process takes 6 weeks, but some say you can use the sauerkraut at 4 weeks. If you are anxious, some even say you can try fermented cabbage at 1 week. The best tasting results are at 6 weeks.
- That is it folks, easy-peasy homemade, organic, non-GMO German Sauerkraut.