Since the cabbage in the garden was ready about two weeks ago, I decided it was time to replenish our supply of Sauerkraut. Taylor loves it and will put it on sandwiches, burgers, eat it with sausage, corned beef etc...
To make it all you do is shred the cabbage which is really easy with our Kitchen Aid mixer attachment. Once it's shredded you place it in a bowl and salt. I'd say I started with maybe 2 tsp. of salt and added a couple shakes more once or twice. Let it sit for 15-20 minutes or so with the salt, you'll see water starting to form. I kind of "knead" the cabbage to get more water. Do this a few times till you have lots of water when you squeeze it.
|See the color difference? Jar is a batch done last year.|
Oh, and one more tip: don't fill it right to the top, leave 1/2 inch or so for the fermenting action. I do also place them with a kitchen towel under them till the fermentation is complete just in case any juices out. If it does, it's not big deal.
I replanted seed in the garden so if I can get the seed to come up we'll have more cabbage in the fall to make more Sauerkraut!