Last fall I learned "how to" and now I'm hooked. I got a couple of really big cabbages, some wide mouthed jars, and the recipe from Nourishing Traditions and I had at making kraut at home.
Now these are some really big cabbages!
All you really need is some fresh cabbage, a potato masher, a big bowl, some salt and maybe some whey. How easy is that? Pretty much you shred the cabbage, mash it up until all juice is released, and then pack it in jars.
Everything you need to make sauerkraut
The only tricky part is that you may need to add some salted water to cover the cabbage packed in the jars unless you have enough juice from the mashing. Then pretty much that's it. The next step is to let the sealed jars sit on the counter for 3 to 5 days to ferment. After those fermenting days are up just stick the jars in the back of the fridge until its ready. "Ready" depends on how you like it. I waited several months and it was spectacular. Its nothing like store-bought...home made kraut is crunchy and delish. Mine was a little salty but I just rinsed it a bit.
So now you know. Grab your Shillelagh and run on down and load up on some cabbage!
Happy Thursday everyone!
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