Sauerkraut

[Big Guy]

Pick a few cabbage



Assemble your equiptment



wash,core and shred the cabbage



salt and pack in crock



cover with plastic bag



cover with a second bag



add water to second bag



close second bag and place crock in a warm area



Watch for fermentation to start , clean bag every day and change water every day. In about 6 weeks you have sauer kraut.
Process or refrigerate

The recipe

Sauerkraut

5 kg cabbage
250 ml coarse salt

select firm , mature heads of cabbage
remove outer leaves and any undesirable portions
wash and drain. cut into halves or quarters and core
use a shredder or sharp knife to cut cabbage in thin shreds
mix each shredded head with 25 ml salt and allow it to wilt
this allows the cabbage to be packed without bruising
continue shredding and salting until half of the cabbages are done
pack salted cabbage and juice in a clean earthenware crock
press cabbage down firmly and evenly.
Continue shredding and salting the rest of the batch
the cabbage should be packed only to within 6 to 8 cm of the top of the crock
cover cabbage with a damp , clean , thin cloth such as muslin
tuck the edges down against the inside of the crock so no cabbage is exposed
rinse cloth daily
place a double plastic bag filled with water on top of the cabbage
to seal the cabbage from air
when fermentation begins , remove scum daily, and replace wet cloth
wash outside of plastic bag and replace the water daily
continue this for 5 to 6 weeks until crock contents look and smell like sauerkraut.
If sauerkraut is to be stored at room temperature on the shelf ,
it must be processed as a home canned product .
prepare jars, lids and boiling water bath
heat sauerkraut to simmering
pack hot in jars, leaving 2 cm head space
cover with boiling liquid. Remove air bubbles
wipe sealing edge of jar Apply lid on rim
process in boiling water bath for 15 min for small ( 500 ml) jars
and 20 min for 1 l jars or process in pressure canner at 35kPa (5 lb. )
pressure for 8 minutes for either size jar
remove jars from canner. Cool . test for seal . label and store.

[RodinBangkok]

A couple notes from my experience, I make a batch about once a month!

I don't wash the cabbage, just remove outer leaves and core.

Your batch seems to be quite soupy in the 4th photo, was this just after you add the salt and sliced the cabbage? Just a question, nothing wrong with it I guess, but mine is very dry when going into the container, just sliced cabbage and salt well mixed in.

Looks like you are using trash bags. I would not recommend this. As trash bags are not made from food grade plastic resin, and they can have additives and such in them not designed for food storage. May be hard to find but try and find some food grade plastic bags.

Finally I'm confused by your instructions, as I also use the bag seal method, but I NEVER touch the bags once they are filled and sealed, don't want to disturb the seal the bags provide.

Anyway if it works for you guess that's fine. Would kill for a couple crocks, can't find them here, I use food grade plastic buckets.

[Big Guy]

Yes the photo is after the cabbage has been salted. I shred one head then sprinkle 2 TBS coarse salt on it then pack it in the crock.in about 5 minutes it waters up. so by the time I get most of the cabbage cut and in the crock it is quite juicy. The cabbage came right out of my garden so it was only picked for about 10 minutes before being processed. I think that makes it even juicier. I have used trash bags and havent had any problems , but I will look for food grade bags the next time. Thanks for the hints.

[RodinBangkok]

That's some nice juicy cabbage! I get mine from the fresh market here, the heads are more oval, but yours appear to be much more round. Probably a difference in variety, given the different weather that they retain a lot more moisture.

I have experience around plastics manufacturing, and there are two types of resins, additives, and such out there, non food grade and food grade. Food grade pigments, and additives are more expensive, so not used in the cheaper products. Knowing what I know about how these are made, I'd stay away from trash bags for food storage. Just a heads up for all!

[Zulululu]

Hi Big Guy,
Very good post and nice pics. I agree with Robin some trash bags have an additive to stop dogs from ripping bags. I also add salt to the water so that if the bag happens to leak it does not dilute my brine.

[Iamarealbigdog]

I just love home made...

Unfrtunately I do not have a crock pot or anything close to this. Can I use a large ziplock (2 gallon) and store in cold room?

[RodinBangkok]

ceramic crocks are ideal, but I do not have them here either. You can use plastic buckets for the container. I use ones that have previously stored foods, so I know they are food grade. Also look for the food grade icon, usually molded on the plastic containers outside bottom surface, not sure if its required where you are but it indicates the plastic resin and additives used are compatible with contact with food. For the plastic bag, it should be large enough to cover the entire interior of the container by probably at least 10 cm in height, and also be food grade. The idea is as the cabbage ferments the water filled bag seals out contamination by being tightly fitted to the sides of the container, and also compresses the contents at the same time keeping a slight positive pressure on the contents.

[Big Guy]

Hey Birddog you don't need a crock a 5 gal plastic pail will work fine. You don't want it in too cool of a spot for the first month or so, as it has to ferment. Room temp is fine. then after its made you have to decide on weither to can it or refrigerate it. I do a little of both. For long term storage I can it, for short term (1 month) I keep some in the fridge. Nothing better than a beer, home made sausage, mashed potatoes and sauerkraut.