There are useful things that I like to make purely for the pleasure of it, to have just what we want at a higher quality than one can buy, and enjoy the thing knowing it’s homemade. Sauerkraut goes a step further, being so strikingly economical. As a health food, it succeeds in making me feel better immediately upon eating it. I love that it will balance stomach acid, whether you’ve too little or too much, but mostly I just love to eat it. I figure that fermenting sauerkraut is worthy of becoming a habit for life. Here’s how I’ve been making it.
Begin with a cabbage, sea salt, and a very clean, very strong glass kilner jar, (we like Le Parfait or Fido), with a rubber seal. A small clean glass jar is useful later, too.
All set? Weigh the cabbage. Ours was conveniently a full kilogram.
Calculate how much 2.5% of the cabbage’s weight would be, then measure that amount in sea salt. (In our case, 25 grams.)
Reserving a nice big leaf, chop the cabbage as you like it (or grate it on a traditional kraut grater if you’re lucky!) and throw it in a clean, sturdy bowl.
Now bash it. We found this old muddler at a favourite antique shop, how easy would it be to turn one on a pole lathe! It works brilliantly – but the flat end of a handle-less rolling pin or whatever you find around would function.
We like making kraut with friends, taking turns having a bash. The goal is to see a good deal of liquid emerge from the cabbage.
When you put the cut, bashed cabbage in a clean, strong kilner jar, you want to see enough liquid to submerge the cabbage. Don’t worry, you can add more water later if necessary, though I’ve never needed to.
Tuck the cabbage leaf that you saved all round the top of the chopped stuff, putting it to bed so nothing is floating, nothing exposed to air. Place a small clean jar or glass with some water in it inside the large jar, to weigh down the big leaf, and close the large jar up tight.
A dark, cool cupboard will be an ideal place for the sauerkraut to live while it ferments.
In a while – my friend waited only a week while I waited three – open it, pull back the cabbage bedding, and sample your wares. When you figure it has fermented to your liking, eat it up. I move it to the fridge -some folks say there’s more probiotic action before refrigeration, and some folks are a little nervous of things like this and trust the fridge- and use it up within six weeks. This time I shall set a reminder to make some more before we run out!
We were very much impressed with the flavour. The texture was a shade crunchy for the smaller folk, so the verdict is to try a different cabbage. And experiment with how thinly to cut the veg. No mold, no burping the jar, no airlock required, no special crock, nothing to do but be patient.
We like Sandor Katz for great writing on fermentation, and tremendous ideas on what else to ferment.
Ah yes, you’ve caught us. Now we’re eyeing other people’s prize cabbages, and plotting to grow our own kraut-cabbage.