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How to make Homemade Sauerkraut

Select a cabbage which is firm, has ivory or green outer leaves, and has leaves that are tightly wrapped. The cabbage should seem heavy for its size. This indicates a high percentage of the weight is nutrient rich water which will become the fermentation brine. Green leaves indicate a high volume of vitamin C and other healthy nutrients for both fermentation and you. As with all foods, freshness is critical.

Equipment

Kitchen scale
One gallon pickling crock
Hand potato masher
Large mixing bowl
Measuring spoons
Large heavy food storage bag

Ingredients

3 - 4 lbs. Shredded Cabbage plus the following per pound of cabbage
1 teaspoon pickling salt
½ teaspoon whole caraway seed
3 whole dried juniper berries

Prepare the cabbage as described above. Weigh the prepared cabbage and place it in a large mixing bowl. Combine the remaining ingredients in a small bowl based on the cabbage weight. The ratio of salt to cabbage is critical. Too little salt will cause spoilage and too much will prevent fermentation.Sprinkle about 1/3 of the dry ingredients onto the cabbage and mix well using your hands. Repeat this two more times. As the salt is added you will notice that brine will begin to collect as moisture is extracted from the cabbage. This brine is the medium in which the cabbage will ferment. The freshness of the cabbage will determine the amount of brine created.
Allow the cabbage to rest for 10 minutes, then mix again. Check the volume of brine and add a little bottled spring water if necessary to ensure that there is enough brine to cover the cabbage once it is packed down.
Make sure that your pickle crock or glass jar is completely clean. Place a layer of cabbage in the crock and use a potato masher to pack it down tight. Repeat this process until all of the cabbage is packed into the crock. Rinse off the cabbage leaves you saved prior to shredding and press them down on the packed cabbage to form a cover. It is important that the crock or jar not be more than ¾ full and that there is about ¼ inch of brine covering the cabbage. Add a little bottled spring water if necessary.Wash and rinse the heavy plastic bag. Place the bag on top of the cabbage and fill it with about one inch of water. Make sure the bag creates a water balloon which covers the cabbage completely. Make sure that there is no air trapped between the bag and cabbage. The perfect layering will be cabbage on the bottom, a layer of brine and then the water bag seal. This is critical since any exposure to air during fermentation will cause the sauerkraut to spoil.Add more water to the bag to create a complete seal against the sides of the crock. Close the bag with a twist tie and place a cover on the crock but do not seal the container. Gases given off during fermentation will escape out from under the plastic bag.Place the crock or jar in a dark, warm (70-78°F) place for three days. After three days move the crock to a cooler place (68-70°F) for three weeks. It is critical that you do not open the crock or expose the sauerkraut to the air during this time. No peeking!The sauerkraut fermentation is now complete. I recommend that the finished sauerkraut be used fresh or packed in plastic bags and frozen.

Dill Pickle & Sauerkraut Kit $11.95
Put Grandmas old crock to good use or start your own family tradition. You get the complete step-by-step instructions and all the specialty spices needed including pickling salt, pickle spice blend, dill weed and caraway seeds. You supply the vegetables.

Lead Free American Made

These lead free stoneware crocks are decorative, functional and made in the USA. These crocks do not have lids. Lids are not required when making pickles and sauerkraut. Crocks measure 13 1/2 inches high by 11 1/2 inches in diameter.

Lead Free American Made

Sauerkraut Pickle Crock Kit $34.95
Dont have a pickle crock? Take advantage of this great deal. You will receive the Dill Pickle and Sauerkraut kit combined with our lead free, made in the USA, one gallon pickling crock. This complete Home Pickling Kit has everything needed to teach you the secrets to make wholesome and nutritious dill pickles and the best sauerkraut you have ever eaten.

Lead Free American Made

Caraway Seeds 1 oz. $1.55
Caraway Seeds 1 lb. $11.95
A member of the parsley family, caraway seeds are quite aromatic and are most commonly used in European cooking (Germany, Austria and Hungary).

Juniperus communis

Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted outside a front door kept out witches who had to correctly count its needles before entering the house.

Mandolin Slicer $32.95
Make the perfect shredded cabbage for homemade sauerkraut, slice tomatoes, cut French fries and shoe string potatoes. Uniformly slices, grates, shreds and juliennes, all in one safe, easy motion. It comes complete with three blades which are stored in a separate protective case.