Homemade Sauerkraut

This recipe takes 11-15 days but it’s so delicious and worth the time. I never buy store bought kraut after making this.

Day 1: Remove unhealthy leaves from cabbage. Cut in half and core the cabbage. Thinly slice cabbage; use a slicer for uniformed thickness if desired. One cabbage is sliced, place in large bowls and generously salt. Toss with your hands to mix in the salt with the cabbage. Cover with a damp towel on the counter for 24 hours.

Day 2: Peel and shave or slice thin pieces of horseradish, rinse your dill and prepare for the crock. In a large ceramic crock or food grade plastic crock, start by placing 2-3 slices of radish root in the bottom of the crock. Add in 1/4 of your salted cabbage. With clean scrubbed feet, climb into your crock and stomp away (I know it sounds crazy but it’s the best way to compress the cabbage to release the juices). Top with 2 dill springs and another few pieces of radish root. Layer 1/4 cabbage and stomp again. Continue layering and stomping until done.

Top with 5-6 slices of radish root. Cover with a plate, and push down until juices surface. (If your cabbage isn’t juicy enough, top off with lightly sea salted water to cover.) Weight down the plate with a brick or large container filled with water for weight. Cover with a towel to keep pets, pests and debris from falling in your crock.

Note: Horseradish root will not really flavor the kraut when it’s finished. It’s purpose is to minimize mold formation. Quince can also be used in its place as it will do the same.

Days 3-15: Check crock daily and skim any mold. Add more sea salted water if needed to keep cabbage submerged.

Note: Foaming will occur. This is normal part of fermentation process, when it stops foaming within those 15 days, it is done, but the longer you let it sit the more sour flavor you’ll get.

On the last day, you can test the flavor of your kraut after skimming and removing any browned cabbage. It will be crunchy soft. Remove and place into jars, being sure you scoop in some of that valuable juice. Process cans as you would normally. I hot water bath mine for 15 minutes.

Kraut will keep for up to 6-8 months once opened if kept refrigerated. Some texture may be lost but it will still be good to cook with. (Kraut will soften when cooked.)

Have fun with this. It’s really tasty.