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Sauerkraut

Shirley Barber

Sauerkraut can easily be made and preserved at home with its basic ingredients cabbage and salt. Be sure to use a tested recipe when making sauerkraut as the proportion of salt to cabbage is key to quality kraut.

To make good kraut, begin by selecting disease-free, firm, sweet, mature heads of cabbage and plan to begin cleaning and shredding the cabbage within 24 to 48 hours of harvest. A kraut cutter is the traditional way to shred the cabbage, but a modern-day food processor works well.
Canning or pickling salt draws out the cabbage juice so it can be fermented. Using too little salt not only softens the cabbage, but also yields a product lacking in flavor. Too much salt delays the natural fermentation process. For every five pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

Containers

The choice of container to pack the cabbage in is important. Old-fashioned earthenware crocks are the traditional container and are still a good choice as long as they are not cracked or chipped. Food-grade plastic pails that are sturdy and rigid make excellent containers. You do not want to make sauerkraut in metal containers of any type, or plastic containers that were never intended for food use. Be sure the container is deep enough so that its rim is at least 4 or 5 inches above the packed cabbage and liquid.

Procedures

• Once the cabbage and salt mixture is packed tightly into a suitable clean container it is essential that you cover the cabbage and liquid to exclude air. A salt water brine-filled food grade plastic bag is one of the easiest and best ways to both cover and weight down the cabbage.
• Store the container at 68 to 74 degrees F while fermenting. At these temperatures the sauerkraut should be ready in three to four weeks.
• Fully fermented kraut may be canned or frozen.
• To can sauerkraut , fill jars with kraut and cover with juices, leaving ½ inch headspace; wipe jar rims; adjust lids and process in a boiling water bath; process pints for 20 minutes and quarts for 25 minutes.