Saturday, January 10, 2009


Sauerkraut is one of those love it or hate it foods--I happen to love it. Sauerkraut is high in vitamin C, so it will keep you from getting scurvy on a high seas adventure. It's also the best possible companion to sausage.

Sauerkraut is made by lacto-fermentation. Nothing is added to the raw cabbage to aid in the fermentation process, except for salt. Lacto-fermentation is an anaerobic process, so it's important to keep the cabbage submerged in its own juices to prevent plain old rot.

We shredded one head of organic cabbage (1.8 lbs, $2.70), added 1 tablespoon of pickling salt, and let it wilt overnight. This morning, we packed it into this here jar and weighted it down with another jar. The salt draws the water out of the cabbage and makes its own brine. It should be ready to eat in about a week.

1 comment:

wagner6 said...

I made a batch of kraut a few years ago then canned them in pint jars(as I'm the only one that likes it). I used a plastic ice cream bucket, inverted a plate to weigh it down and skimmed the foamy stuff off the top every day. Also I put some celery seed in the kraut when I canned it. Good stuff.