Preserve the Harvest Series: How to Make Sauerkraut
 
Once you have assembled all the proper equipment, making the sauerkraut is a quick and painless process. Freshly picked organic cabbage is the best choice for making your kraut simply because they have more juice in the cabbage leaves that is easily extracted. Cabbage that is not fresh, may need a salt brine to be added so all the cabbage is covered adequately. Additional Note: Sea Salt can be used in replacement of the canning and pickling salt but be very careful to choose one that has no additional preservatives or additives that could interfere with the fermenting process. I have used both, but find that the canning salt is readily available, cheaper, and works well for my purposes.
Ingredients
  • 3 tbsp canning and pickling salt for every 5 lbs cleaned and cored cabbage (preferably organic and freshly picked)
  • A few large cabbage leaves to cover cabbage before weighting down and to keep cabbage from floating up.
  • For additional salt brine if necessary:
  • 1 quart water
  • 1 tbsp canning and pickling salt (prepare by placing 1 quart water and 1 tbsp salt in microwave for 2-3 minutes until salt has dissolved. Remove from microwave and cool.
Instructions
  1. Shred cabbage in food processor with largest shredding blade (can be cut by hand into small shreds if desired).
  2. Place all cabbage in large clean bowl. Sprinkle with salt and mix well.
  3. Place 2-3 cups shredded cabbage in crock and pound well until tightly packed and juices begin to accumulate. Repeat process. Until all cabbage has been pounded and juices are flowing.
  4. Place large cabbage leaves on top of pounded cabbage. Add weights and push down firmly to submerge cabbage completely under brine. If there is not enough juice from the cabbage to completely submerge cabbage and weights, cover with prepared brine that has been cooled.
  5. Once cabbage has been weighted and completely submerged place lid on the crock and pour water around the rim to complete the water seal.
  6. Place in warm dry area ideally between 65 - 72 degrees.
  7. Fermentation process takes anywhere between 10-20 days depending on temperature. The warmer the air the quicker the fermentation process.
  8. Once Sauerkraut is fermented it can be removed from crock and stored in the refrigerator or canned as desired (see link below).
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/07/how-to-make-sauerkraut/