Sauerkraut has gotten a bad name. When I tell folks I put up at least 20 quarts every fall, they just shake their heads and ask, “how can you eat that stuff?” I didn’t understand this sentiment until recently, when I had some store-bought sauerkraut—the expensive stuff in the bag. What an unholy charade, a bunch of processed, mushy, pickled (not soured) cabbage masquerading as sauerkraut. No wonder so many people don’t like it. I just about gagged. I suppose, if you want something done right, you had better do it yourself. So, here’s the best kraut recipe ever.

Cook’s Country Kraut

Peel and wash enough heads of green cabbage to equal 25 lbs. Using a cabbage shredder or food processor, shred the cabbage into a large plastic tub (properly cleaned and sanitized of course). For each 25 lbs of cabbage you will need 2/3 cup of canning salt. Add the salt a little at a time, tossing thoroughly in between saltings.

Once all of the salt is incorporated, begin transferring the cabbage into a crock or fermenting container. We use two five-gallon buckets. Add enough cabbage to fill the the container half way. Using a heavy instrument , mash the cabbage down until liquid starts to form. We use an old wooden table leg that we sanitized in the milkhouse. Add more cabbage to the container(s) and repeat until all of the cabbage has been transferred to the fermenting container. The liquid should rise at least a half-inch above the cabbage. Do not add water if it doesn’t. Just keep mashing.

Weigh the cabbage down with a heavy lid or plate. Then, open a good quality plastic garbage bag and place one in each fermenting container on top of the cabbage and brine. Add enough water to the bag (NOT the cabbage) so that the bag expands and creates an air-tight seal. Close the bag and place the container in the corner of your mud room for six weeks.

Remove the bags and the lids you used for weights. Use a spoon to remove any spoilage from the top and sides. There will be very little. Pack finished kraut into sterilized jars, adding 1 teaspoon of caraway seed to each one as you work. Process in a hot water bath or steamer for ten minutes.

This kraut gets better with age. If you like caraway, you’ll love the taste of this kraut. If you don’t, just leave it out. It still rocks.

Tags: food preservation, Homestead Skills