Homemade Sauerkraut
Recipe type: vegetable
Cuisine: german
Prep time: 
Total time: 
Serves: 1 gallon
 
Traditional, homemade sauerkraut relies only on cabbage and salt, and those ingredients come together through time and the work of beneficial bacteria to create a pleasant, sour, fermented vegetable that can be used as a condiment or sidedish. Homemade sauerkraut pairs beautifully with broiled sausages, and hearty lentil stews.
Ingredients
For the Sauerkraut
Special Equipment
Instructions
  1. Remove any bruised or damaged outer leaves from the cabbage, and then remove the cabbage's core. Slice the cabbage in long, thin shreds about ⅛-inch thick.
  2. Toss cabbage and salt together in a large mixing bowl and let it rest about five minutes, or until the cabbage begins to soften and release a little liquid, then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice.
  3. When the cabbage has become limp and has released ample juice, transfer it to a sauerkraut crock or vegetable fermenter (like this). Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles. A kraut pounder (find one here) is particularly helpful in packing the cabbage tightly within the crock.
  4. Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Seal the crock and allow it to sit at room temperature, undisturbed, for at least 1 month and up to 6 months. testing the sauerkraut every few days until it is sour enough for your liking. Pack the sauerkraut into mason jars, and transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year.
Notes
To seal a stoneware crock (like this), fill the crock to its neck with salted cabbage, place weights over the cabbage and ensure that the vegetable rests below its brine. Cover the crock with its lid, and pour water into the well around the lid, checking the water level every few days to make sure it has not evaporated.

To seal a glass jar equipped with an airlock (like this), fill the jar to its neck, place weights over the cabbage to ensure that the vegetable rests below its brine. Cover the jar with its lid, and insert the airlock. Fill the airlock with water to its fill line and snap its lid in place.
Nutrition Information
Serving size: ½ cup
Recipe by Nourished Kitchen at http://nourishedkitchen.com/homemade-sauerkraut/