Crafts, Cooking, Farmers Market Addictions: Fermented Sauerkraut

I've loved sauerkraut ever since I was a little girl even though back then it was out of a can or sometimes a jar. I love, love sauerkraut on hotdogs. A couple of years ago I started making my own and it is so much better. Fresh is always best and fermenting cabbage into sauerkraut is so easy plus can be ready in as little as 3 days. All that's needed is shredded cabbage, sea salt, and caraway seeds. The cabbage and salt makes it's own brine so additional brine is not needed. I ferment mine in large 1/2 gallon mason jars with Masontops silicone airlock lids and a large jar ring to hold the silicone lid on. The cabbage has to be weighted to stay under the brine so don't fill to the top of jar but leave 2 to 3 inches to allow for this. I have glass weights but I also like to use a Ziploc bag with water so most of the time put the glass weight in the baggie and add water. This makes a perfect weight and covers the whole area so everything stays under the brine. Another important step in making sauerkraut is packing the cabbage down in the jars. I use a wooden tamper that came with my fermenting kit but anything can be used to pack it down and get all the air out plus causing the brine to rise to the top. The beauty of fermenting is it doesn't take a lot of time prepping the vegetables and can be done in large or small batches. The fermentation process takes anywhere from 3 to 10 days depending on the product and surrounding temperatures. In hot weather it's a faster process than in cold. There's not an exact recipe but here's the process:

Fermented Sauerkraut

1 to 2 heads lettuce, cored and shredded (I use my food process to shred mine)

1 to 2 T sea salt

1 to 2 t caraway seeds

Core and shred cabbage, a food processer works great for this. Place in large bowl and sprinkle with sea salt, continue until all cabbage is shredded and salted. Massage or knead cabbage with hands to work in salt and release brine. Lightly cover and let sit for 30 to 45 minutes. The cabbage should be wet and brine pooling in the bowl. Add caraway seeds and taste to check salt levels. It should be a bit salty but not overwhelming. Add additional salt if needed in small amounts. Transfer into large mason jar and pack down with wooden tamper or glass to release air bubbles and cause brine to rise to the top. Leave 2 to 3 inches at top of jar (headspace) to allow for weight and fermentation process. Cover cabbage with a piece of cling film, if have glass weight place in quart Ziploc bag and place in top of jar, fill with about 1/2 cup water, release air and seal bag. Lightly press down, make sure brine is over cabbage and place silicon airlock lid and metal ring on jar. Release air and place on counter away from direct sunlight, in a cool area. Check daily to release air, (bubbles form during fermentation process) and make sure cabbage stays submerged under brine. Scum may form on top but is generally harmless. Check taste after 3 days, it should taste pickle-y but not like vinegar. Kraut should look like cooked cabbage, soft but still a little crunchy. If it's not ready, rinse the off the Ziploc bag and replace the water and continue to monitor daily until it tastes right. When kraut is ready, transfer into smaller jars, tamping down and filling jars and making sure sauerkraut is submerged in the brine. Store in refrigerator and enjoy.
We love to eat it on hotdogs with plenty of spicy mustard but it's also good in a skillet dish with smoked or lamb sausage, chopped apples and mustard.