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.
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.
Step 3- I found am old correl plate that fit into my 1 gallon crock like it was meant to.
Step 4- I found that a 1 gallon vinegar bottle fit perfectly, and will weigh the plate down nicely.
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, Sauerkraut…Connecting with my heritage.
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