Homemade Sauerkraut

posted by Marlen 08-22-100 9:04 PM

Homemade Sauerkraut

2 Heads Green Cabbage

Pull off about 4-5 large cabbage leaves and set aside. Chop the rest of the cabbage into thin pieces suitable for sauerkraut (food processors make this effortless).

Place the chopped cabbage into a container (Large pot, bowel, etc). Pack the cabbage down with your hands into the bottom of the container. Put enough distilled water into the container to slightly cover the top of the cabbage. Cover the cabbage with the large cabbage leaves that were set aside previously. Place weights, such as jars with water, a bowl with water, etc, on top of the cabbage so as to keep the cabbage submerged under the water. Cover the container with a towel.

Let the cabbage sit for 5-7 days in a warm area (warmth helps facilitate fermentation of the cabbage, in addition to reducing the chance of the sauerkraut going bad.). Be sure to look at the cabbage each day to make sure that the cabbage is still submerged. The water will slowly evaporate. We've made sauerkraut where we've added water, and sauerkraut where once the water level drops below the cabbage, we pull the sauerkraut out.

Place the sauerkraut into a glass container and refrigerate.

If you place the container with the cabbage into a dehydrator at about 90 degrees, the process will be sped up and will produce some incredible tasting sauerkraut!

If you wish, garnish the Sauerkraut with Avocado, diced jalapeno, sun dried olives, and red bell pepper (as seen in the above photo, along with carrot stuffed zucchini

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line