Sauerkraut

Step 1

5 pounds of cabbage, with liquid will fill 2 large glass pickle jars. Have them (or a fermentation crock) sterilized and ready to go. Remove outer leaves and core from cabbage.

Step 2

Cut kraut into strips or however you prefer it.

Step 3

Use a large container. Layer about 2 inches of cabbage, then about an ounce of salt. Repeat until you have all ingredients layered.

Step 4

"Massage" cabbage for 10 minutes or so until plenty of liquid is released from cabbage.

Step 5

Put half of cabbage in each jar, followed by half of the liquid. Push cabbage down.

Step 6

If liquid does not cover cabbage, mix some brine to add to jars using a ratio of 1 cup water: 1 tsp. salt.

Step 7

Cabbage must remain under liquid. If you don't have a fermentation weight, fill a sealable baggy with brine and place directly on top of cabbage.

Step 8

Place a wash cloth over jar held on with an elastic band.

Step 9

For the first day, push down on the cabbage often to release more liquid.

Step 10

Leave to ferment. I kept mine in a corner cupboard. Check on it every other day or so, and taste it to figure out when you like it!

Step 11

Wash the baggy and replace. If liquid has evaporated, make more brine using 1 cup water : 1 tsp salt to top it up.

Step 12

It can be left to ferment for several months (depending on temperature), or only a few days if that's how you like it. When you decide you'd like to stop fermentation, just use a tight fitting lid and place in the fridge.

Step 13

Very often, cultured vegetables will develop kahm yeast on top. Kahm yeast is best described as a thin white scum. Kahm yeast can be skimmed off the surface safely. If your kraut smells bad or has green, black or pink growing on it, throw the whole thing out and start over.