Making Sauerkraut
Crockless Kraut
Of the recipes I've come across that describe how to make Sauerkraut, all of
them use some form of a crock or open barrel with a weight to hold the Kraut
down while it ferments. When I first decided to experiment and make some
Sauerkraut, I was hesitant to go out and buy an expensive crock for something I
wasn't sure I was going to enjoy. So, with a sort of "farmer and bailing wire
type mentality", I just used what I had and produced "Crockless Kraut".
1. To get started, you will need something to hold the shredded cabbage while
it ferments. Use your imagination. Instead of a Crock, I chose a large,
large-mouthed jar that once held pickled artichoke hearts. (If you choose to use a large
jar, the opening should be large enough to fit your hand, or fist, inside of the jar).
2. You need something to shred the cabbage. I use an old fashioned hand held
shredder. It's easy for me to use, easy to clean, and I like the idea that I am not
using electricity or generating heat to shred my cabbage that damages the
nutrients and enzymes of the cabbage.
3 Next, you should acquire fresh, organic cabbage, approximately 3-4 lbs. (I
have not had success using Napa or Chinese cabbage for this method).
4. Purchase quality, unrefined, sea salt. (It may be more expensive than table
or regular sea salt, but remember, you get what you pay for and you want those
minerals that come in the unrefined type).
5. Have some purified water on hand.
6. As an added treat, and to help get some enzymes into the kraut, you can add
a few finely diced chunks of fresh pineapple to the mix. (A little bit goes a long
ways. Experiment until you get the flavor you like best).
You're Ready to Start.
1. Quarter the head, or heads of
cabbage and begin shredding.
You can use a knife and thinly slice
the cabbage and then cross chop it.
(I prefer the shredding method).
2. I like to shred my cabbage
inside of a baking pan. Things
can get pretty messy if you don't
contain them.
3. After I've shredded between
3-4 lbs of cabbage, I add about
1 1/2 - 2 tbs of unrefined sea salt.
Mix the shredded cabbage and salt
together. The salt starts to draw
the water out of the cabbage.
4. After the salt is mixed in you
can start to pack the shredded
cabbage into the jar. It's best to
pack a little at a time instead of
trying to pack the whole jar at once.
I've been told the reason for this is
to help draw the juices from the
cabbage. I put my fist inside the jar
and pack the shredded cabbage
with the backs of my fingers.
5. Pack the jar to within one
inch of the top. You will feel the
juices beginning to come out of the
cabbage. Fill the jar to the top with
clean, purified water. I've found
that from packing the cabbage
tightly that the water doesn't want
to penetrate. I stick a wooden
spoon handle down inside the
shredded cabbage in a couple of
spots to allow the water to fill all
voids.
6. Make sure there is about 3/4
of an inch clearance from the top
of cabbage to the top of jar. This
will allow for expansion during the
fermentation process and will
avoid a big wet mess on the counter
later. Place the jar in an out of the
way area on the counter. I place
mine behind my juicer. One helps
remind me to do the other.
7. While the cabbage is
fermenting you may hear some
hissing and popping coming from
the jar. This is normal. If a little
of the juices seep out, just wipe it
up. After about 3-4 days,
(depending on the temperature) the
activity should lessen, and the
cabbage will change color.
(note the color difference between an older
and fresh batch).
Start enjoying your sauerkraut.
The kraut is sweeter when it is
younger. As it ages it takes on
a stronger flavor. This is a
sign that the more aggressive
facto bacillus pro biotic has firmly
established itself. Enjoy!
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