All About the Kraut!

 The Hubby loves Sauerkraut!  He kind of loves most things cabbage - as long as its Sauerkraut or has bacon in it!  I did not always love Kraut!  I didn't even like pickles until I got pregnant with Rye and went to the fair and had to have one of those giant dill pickles out of the big glass jar at the Husky Burger!  Hated dill pickles before then!  Yes - I know its a cliche' but its really true - thats how it happened!  Now we make our own from cucumbers that we grow - more on that later..

So I came to like and eat Kraut after I had lived with hubby for a few years.  He has some friends who make their own also and sent us a case home with him.  I was appalled!  What in the world was I going to do with a case of Kraut?  We ate it!  Sauerkraut can have some great probiotic properties, and helps with digestion and is chock full of vitimin C and some calcium as well.  

(part of our cabbage harvest this year - we had both Stonehead and Golden Acre varieties)

Growing up we didnt make our own Kraut but we always had cabbage for cabbage rolls, and for other cabbage delights too!  I think I didnt like Kraut because it was canned - like in a tin can and it tasted of tin can and was mushy and just not good!

Now we make our own Kraut too out of cabbage that we grow!  This year was a great cabbage year - the cooler temps during spring and summer helped with that and not much else!

So here is what you need:  A 5 gallon bucket or a stoneware crock that holds a gob - depending on how many heads you have to make your Kraut - we had 12 heads we were processing this year.  You can see the crock on the right sitting on the step stool.  You also need a 5 gallon bucket for holding compost waste, cheese cloth or loose weave dish towel, cutting board, sharp knife, lots of Kosher salt, a large bowl to mix in and I like to use my Mandolin Board to cut the shreds - makes easy work of it.  You might also need a gallon ziplock bag and a brick. You can learn about my antique Mandolin Board in a previous blog HERE.

Start by trimming off the ugly or too brown leaves or areas where the cabbage may have had slug or bug damage.  I like to quarter my heads to make them easier to core and to work with on the mandolin.

Put the cores and the spoiled bits in the 5 gallon bucket for composting.  If you don't have a Kraut crock you can also use a 5 gallon bucket for making the Kraut in.

Shred the cabbage into the large bowl.  Leave a little room as you will have to be able to stir, knead and mix the cabbage in there.

Once the bowl is almost full put two tablespoons of the salt into the cabbage and mix, knead and stir well.  It should start having juice form in the bowl and that is what it is supposed to do.  Taste the brine - it should taste a bit like a cabbage ocean!  If it doesnt taste salty add another tablespoon and mix, knead and stir some more.

Pack the cabbage in the bottom of the crock.  Pack it like you are trying to pack a suitcase when you are only allowed one on the plane - stuff should be tight!

The best option is that the brine will come over the top of the cabbage, but if it doesnt thats ok - we can fix it later when we are done packing.

These are the Kraut boards that fit into the crock. 

Once the crock is packed with all your delicious cabbage, if the brine doesnt come over the top of the cabbage, simply mix a quart of warm water and 2 Tbsp of the Kosher salt until the salt dissolves.  Pour it over the cabbage until the brine is over the top of the cabbage.  Give it a minute to settle, as you may have to pour more on.  It may not take the whole quart either - either way is fine.  Cover the cabbage with the cheesecloth or the towel.

Place your Kraut boards in the crock.  

I forgot to take the picture of this part until we were already canning our Kraut - but here is the Ziplock with the brick inside to keep the Kraut boards from floating too high and keep pressure onthe Kraut as it brews.  You can also just use a gallon Ziplock filled with water for the weight over the cheesecloth if you dont have a board that will fit.  Let it sit in a place that is about 70-75 degrees so it can ferment.  If it is too cool it will take forever to ferment and it may vinegar before it ferments into Kraut.  We had to turn our heater on to get our house up to temp so the Kraut could brew!

You can check the Kraut when you want to after about 3 weeks.  Once it tastes to your liking - can it up!  Ours took about 5 weeks to finish to our liking.  Sometimes you get a little mold or "gunk" around the edge of your Kraut/crock.  I remove it but I know some old school folks who just say to "leave it alone".  I think you can do either way.

Kraut cans just about like any other product - hot product goes in hot jars and into a water bath canner.

We also put Garlic or Jalapeno in some of our jars prior to canning for a spicy Kraut.  You can also add onion if you would like.  Options are endless!

Dont boil the Kraut - just heat it up.  Fill jars to within 1/2" from the top and adjust the lids and the rings.  My pints go 15 minutes in a boiling water canner and I can do 5 at a time.

Remove to a dry towel to finish sealing.  Make sure the lids seal well.  If they dont, put them in the fridge and use first.

You can use Kraut in Reuben sandwiches, on any pork dish or straight out of the jar if you need some extra probiotic action!  I like to use a bit on a cracker with a cheese wedge for a snack too.  Your friends will love it - be ready to share your bounty! 

Enjoy the growing and the brewing of your Kraut, it's like a taste of summer in the dead of winter night!

Blessed Be!