We used to make Sauerkraut on the farm every year. Moreover, there was a special phase of the moon that we always waited for; I don’t remember the details but the kraut was supposed to turn out better. By the way, my Grandma always came up to the farm to help with it; that was probably why I loved making it. Incidentally, the cabbage was fresh from our own garden! I’d get those tough outside leaves pulled off so the cabbage was ready for Grandma to slice. Moreover, we had a special wooden unit with blades that set over the large crocks! Then, the finished cabbage fermented in a crock in the basement until ready. We dipped off the liquid every day. Just so you know, that juice was fantastic! Eventually, we then canned the Sauerkraut.
By the way, we always made a huge batch! What’s more, we are talking gallons here! Incidentally, the recipe below is for a much smaller batch. Once the cabbage is fermented, you can enjoy it raw or cooked. Moreover, Sauerkraut is really good for you! Especially, if you’re helping Grandma! (I can still see her under that tree!) If I could go back in time, Grandma and I would be hard at work under the shade of that tree; slicing cabbage together! By the way, see the brightest green tree in the picture? That’s the tree! Probably gone now. The recipe below is for a smaller amount of kraut.
Grab Your Apron!
Use 5 pounds fully mature cabbage. Wash, quarter, core, and finely shred cabbage. Sprinkle 3 & 1/2 tablespoons salt over cabbage; mix well. Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving 2 inches headspace. Fill with cold water; leave 1/2 inch headspace. Adjust lids, screwing band tight. Place jars on paper-lined jelly roll pan to catch the brine as it overflows during fermentation and curing. Moreover, keep cabbage covered with brine. If necessary, open jars and add more brine made by dissolving 1 & 1/2 tablespoons salt in one quart water.
Sauerkraut is cured and ready to can in 6-8 weeks. Clean rims of jars, replacing lids if necessary; screw bands tight. Set jars in water-bath canner filled with cold water. Water should extend 2 inches above top of jars. Bring water slowly to boiling. Process Sauerkraut (pints or quarts) 30 minutes. Makes 7 pints.
Benefits of Sauerkraut
By the way, Sauerkraut is well-known for its health benefits. Therefore, if you want to know more, here is an excellent source of information: Benefits of Sauerkraut
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