Growing up in a polish family I grew up eating and loving sauerkraut. When I was pregnant with my first son all I wanted to eat at the end was sausage and sauerkraut, weird right? So what better way to use up all that cabbage is to make sauerkraut? As I was looking through recipes I was so surprised of how easy the whole process was. All you need is cabbage and salt – that’s it!
1 head of cabbage (I used a large head)
2 Tablespoons sea salt
2 Tablespoons Caraway Seeds (optional)
Large stock pot or canning pot
Grater or Mandoline
Canning Jars with BPA free lids
Smaller jars to fit inside the canning jars
Rocks or stones
Using a large knife cut the cabbage in half and then take out the core. After the core is taken out cut each half in half again
Using a grater or mandolin (I used a mandolin, I think it’s so much easier) slice the cabbage in pieces then place all shredded cabbage in a large pot or bowl.
Add 2 Tablespoons of sea salt to the cabbage and caraway seeds (optional) to the bowl of cabbage
Using your hands start squeezes the cabbage to release the moisture. I was truly amazed that in 5 minutes the cabbage shrunk down and was beginning to smell like sauerkraut.
Afterwards, place the cabbage in the canning jars and evenly add the liquid to each jar.
Start the Fermenting Process
Place a smaller jar inside each canning jar filled with the cabbage then place stones or rocks inside to smaller jar to weigh it down. You need to keep the cabbage on the bottom and the liquid on top of the jar.
I then placed cloth over each jar and placed a rubber band around the top. Set the jars in a dark cool place for 3-5 days. You can taste the cabbage after a day or so to see if the taste is to your liking. If you like the taste, then take out the smaller jars. You may see mold on top, that is OK just take it out. If you see mold throughout then throw away, it’s still good but use your best judgment. Smell it first if smells bad then you know it’s not good.
After the fermenting process you can start the canning process. ENJOY!