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Published: Tuesday, 9/25/2007

Basic Sauerkraut

2 pounds cabbage

1 tablespoons noniodized sea salt

1 tablespoon celery seed

1 tablespoon mustard seed

2 teaspoons black peppercorns

Cook s note:

Equipment needed includes a large wide-mouthed glass jar, crock, or ceramic vessel; glass or ceramic plate that fits inside the mouth of the jar or vessel; clean glass jar filled with water or a boiled rock that will fit inside the mouth of the jar or vessel plus a clean towel to drape over the vessel.

Slice, chop, or grate cabbage. Inner core of cabbage can be removed. In a large bowl, toss prepared cabbage with salt and seasoning until well mixed and cabbage begins to sweat. Start placing cabbage in large jar or crock a small amount at a time, pounding cabbage down with fist or large kitchen utensil between each addition. Pounding the cabbage will help release the natural juice that will be your fermenting brine.

Once you have filled the jar or crock about an inch from top, place the plate over the cabbage and press down to be sure the cabbage is tightly packed. Place your smaller glass jar filled with water or rock on top of plate. Weighing down the cabbage will continually force water out of cabbage and hold the cabbage under the brine.

Throw a clean towel over the top of your fermenting cabbage to keep out insects and dust. Place your vessel in an out of the way spot that is fairly warm to ferment the cabbage quicker. After one day check sauerkraut to make sure enough liquid has been released to fully submerge cabbage. If not dissolve one tablespoon salt to one cup of distilled water, adding enough water to the crock to cover the cabbage. Continue to check sauerkraut periodically to make sure it is clean and no cabbage is exposed to air for 5 to 7 days. Now transfer kraut to a jar and keep it in the refrigerator.

Yield: 1 gallon

Source: Kristen Palmer



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