Homemade Sauerkraut…Connecting with my heritage.

Homemade Sauerkraut

BEHOLD!!! The beginings of ‘kraut!

Homemade Sauerkraut

As long as I can remember sauerkraut and I have been pals. Sure, I might have called him “sourcrap” as a little guy but he didn’t seem to mind. Whether on a hot dog, brats, with pork chops, or my sister-in-law’s kapusta I love it! I guess with a Grandfather named Philip Gustav my love of sauerkraut was pre-determined. I did find an interesting fact about sauerkraut; during WW1 sauerkraut was called “Liberty Cabbage” by its makers for the duration of the war.

The recipe I used was from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods . This is my go to book if I’m looking to ferment something, say like radishes.

Step 1

  • I chopped up the cabbage.
Homemade Sauerkraut

Chopped cabbage…not to exciting yet.

Step 2

  • I salted the cabbage. I used 3 Tbs for a 5lb cabbage. I then smashed it into my crock. I’ve read that using a bit of muscle will help to draw the water out of the would be kraut.

Packed in cabbage and salt.

Step 3

  •  I found am old Correl plate that fit into my 1 gallon crock like it was meant to.
Homemade Sauerkraut

Plate meet Mr. Crock

Step 4

  •  I found that a 1 gallon vinegar bottle fit perfectly, and will weigh the plate down nicely.
Homemade Sauerkraut

Like they were made for each other.

Step 5

  •  Now for the hard part waiting! I’ll keep an eye on for a few days to make sure that I get enough water out of the cabbage for my would be ‘kraut to be covered. If I don’t I’ll add a bit of a salt water brine to cover it up.

So there you have it, Homemade Sauerkraut!



Sauerkraut...Connecting with my heritage. on Punk Domestics

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