Sauerkraut is in this 2 gallon fermentation bucket, in a nice out-of-the-way corner.
What do you mean, you don’t eat sauerkraut?! I know, I know. You eat your hot dogs with different toppings. That’s a New York thing. Yeah, well, me too. I do the Southern thing with mustard, chili, onions and, if I want cabbage, then slaw. I would admit to using ketchup, but that would blow my credibility with the “Foodies” crowd. Anyway, try searching “sauerkraut recipes” online and you’ll find that sauerkraut is NOT just for hot dogs. Also, if you think it’s too salty or too sour, you can give it a rinse in a colander and tone that way down. Personally, I like it pretty much full strength. Either way, you are really missing out on something, if you don’t give sauerkraut a try!
Now, this is my first attempt at fermenting sauerkraut at home. I’ve had it canned (many years ago…yuck! If this was your last experience, you definitely need to try again!), from a jar, and refrigerated from a jar or bag. Of those options, I like the “fresher” stuff from the refrigerated bag. I have been fermenting ciders and beer over the last year and have gotten more comfortable with the concept, so I decided to try making some kraut at home. The added benefit here is the lactobacillus in freshly fermented sauerkraut. It’s good for your gastro-health and immunity…like yogurt. Of course, if you home can the kraut or heat it too much, you take away that benefit, but should still be delicious.
I basically followed the process outlined here: http://www.food-skills-for-self-sufficiency.com/making-sauerkraut.html . I like to give due credit to my sources! The main things I changed concerned the cloth and rubber band cover for the container and the wooden “tamping” board. Since I’ve been fermenting cider, I have a couple of 2 gallon fermentation buckets and airlocks. These can be purchased very inexpensively at a local home brew shop or ordered online. The benefit is not risking exposure to contamination. I also have a spray bottle of “Star-san” that I use on all my containers and utensils. It is a sanitizer that does not have to be rinsed off. Very convenient. I don’t have a tamping board, so I sanitized my hands and pounded that cabbage with my bare fist! I feel so macho.
One other thing, I sliced the cabbage by hand, using a chef’s knife. I didn’t feel like preparing and cleaning up after my electric slicer and the mandoline slicer just seemed like it would be too slow. Yeah, mine’s a little coarser than some, but now I know anyone can do it without special equipment. Your welcome!
I didn’t get pictures up to this point, because my camera’s battery was recharging, but I’ll add some to a follow-up post. I think we can all imagine finely sliced cabbage in a bucket. ( And the link has photos.) I started with two fairly large heads of cabbage that weighed a total of about 8 lbs. After processing, I had about 7 lbs. I did need some extra brine to make sure that the cabbage was covered by liquid. I added a sanitized plate and a small canning jar (1/2 pint) on top of that, to weight down the cabbage and keep it submerged. Then I sealed the lid and added the airlock. I have read that the fresh kraut can be kept in a sealed container, in the refrigerator, for a few weeks. Fermentation is supposed to take 4 to 6 weeks. I’ll check it regularly for mold, to keep it clean. The airlock should tell me when it’s done fermenting. Looking forward to seeing how this goes. I love roasting pork on top of a bed of kraut and letting the juices flavor it! Enjoy!
Okay, update 9/20/14 After a couple of days, there’s not too much to see, but when you lift the lid…ooo-weeee! That’s some funk! There’s no foam or any activity obvious, but the aroma tells a different story. Here’s a look inside the fermentation bucket:
Making Sauerkraut…all the cabbage is under a plate, weighed down with a little canning jar and water.
Update 10/10/14: So, there hasn’t been any airlock activity to speak of. I guess the process for sauerkraut just doesn’t really happen fast enough to really see that kind of activity. Anyway, I sanitized around the lid and opened the bucket today to do a progress check. It’s been about 3 weeks and the liquid seems noticeably darker and the smell is pretty strong.
Inside the bucket after 3 weeks.
I went ahead and sanitized a spoon, removed the jar, and raised the plate to peek inside. The cabbage is a bit paler, but still not the color I associate with kraut. I removed a couple of shreds and resealed the bucket. The sample still has a little crunch to it, but is definitely moving from the very salty cabbage flavor towards the fermented flavor of kraut. The directions said it would take 4-6 weeks. It’s headed in the right direction, but I think this is going to take the full six weeks…and maybe more. This is probably being affected by the fact that I hand-cut the cabbage, instead of using a mandoline or slaw shredding tool. That’s okay, I’m in no rush and I kind of like the rustic look and texture.
Peeking under the weighted plate…coarse sauerkraut at 3 weeks.