The Tastiest Sauerkraut EVER!!!
I have heard many people say how much they dislike Sauerkraut. There are many reasons given. It is too sour or too strong of a flavor. The store bought kind is often very acidic or tastes like the can it is packed in. My boyfriend sited all of the above, every time I brought up making sauerkraut for dinner. Then he had my secret, make you love kraut, recipe. He still won't eat the store bought kind...but then neither will anyone in my family after eating my home made version. There is a reason I canned over 40 jars this year. I get request from co-workers and friends. I have even had a friend ask me to mail them a jar!
The secret you ask? Garlic and mustard seed.
Not much of a secret, but it makes a world of difference. The garlic and mustard cut the acidic taste and make the Sauerkraut burst with flavor.
So how do you make it?
3-4 Large (mine were like soccer balls) heads of cabbage
1 box kosher salt (I used the kind that is slightly bigger grain than table salt)
Fermentation crocks or buckets with lids
8-12 bulbs of garlic
1 large jar mustard seeds
potato masher
knife/ shredder
cutting board
NOTE: Fermentation crocks are designed to let escaping gasses out.
Buckets are not. If you are using plastic buckets you will have to lift
the lid every few days or else you are not making sauerkraut, you are making a KRAUT BOMB, and you don't want that to go off. And yes, when you lift the lid, it should smell like that.
Procedure
Shred your cabbage. I use a cabbage shredder my brother bought me for Christmas (makes life so much easier). If you own a garlic slicer, slice the garlic. You will need all of it, more is never a problem. You can grind the garlic into a paste or mince it, but i found that the slices help to distribute the flavor better. Put the cabbage into the crock a bit at a time and tamp it down really well with the masher. After each 2" layer of cabbage, sprinkle 1/2 tbs salt, about 2 pinches or 1 tbs (i just grab a pinch at a time ) garlic and 1 tbs mustard seed and build layers of mashed cabbage, garlic, mustard seed and salt. It will produce it's own liquid in time. Keep doing this until your crocks are full. Put the weights on top, cover and leave in a cool dry place for 10 weeks.
Shred your cabbage. I use a cabbage shredder my brother bought me for Christmas (makes life so much easier). If you own a garlic slicer, slice the garlic. You will need all of it, more is never a problem. You can grind the garlic into a paste or mince it, but i found that the slices help to distribute the flavor better. Put the cabbage into the crock a bit at a time and tamp it down really well with the masher. After each 2" layer of cabbage, sprinkle 1/2 tbs salt, about 2 pinches or 1 tbs (i just grab a pinch at a time ) garlic and 1 tbs mustard seed and build layers of mashed cabbage, garlic, mustard seed and salt. It will produce it's own liquid in time. Keep doing this until your crocks are full. Put the weights on top, cover and leave in a cool dry place for 10 weeks.
I should warn you, this particular recipe stinks...i mean really, literally it smells horrible while it is fermenting. This is the garlic's fault. Do not let that stop you, it is VERY worth it.
After the Kraut is fermented it is ready to eat (do not be alarmed if
there is a bit of mold on the top layer...scrape that off. I did not
have any mold, but I took the top layer off anyway. I found it to be a
bit mushier than what was underneath. At this point you can cook it with
pork or can it for later use. Easy, healthy, no added
nonsense. Note: once canned the fermentation process stops.
Can your kraut according to standard Ball canning guide recommendations. I canned most of mine in Pint Jars (you will be surprised at how much sauerkraut fits into a pint jar.) It is enough for a meal for four people in my house.
Can your kraut according to standard Ball canning guide recommendations. I canned most of mine in Pint Jars (you will be surprised at how much sauerkraut fits into a pint jar.) It is enough for a meal for four people in my house.
