Making Sauerkraut is not so hard to do. We grow our own cabbages here at Lozeau Lodge in our organic garden. We had several this year and some were pretty large. Once the cabbage is cut, remove the outer leaves, and be sure there is no dirt remaining on the cabbage, I always just wash under running water. Then, take the cutting board and a sharp knife and chop the cabbages into thin strips about 1/8 inch. As I chop, I place the shredded cabbage into a large pan and sprinkle with salt to begin the reduction process. Each layer gets a sprinkle of salt. I continue to layer and to turn the shredded cabbage until the pan is full. Let the salted, shredded cabbage sit for a while about an hour or so to allow the salt to begin drawing out the moisture from it. Once the cabbage has lost most of its crispness, begin to pack it into a crockery jar. Pack pretty tight, and pour the liquid over it to cover the top of it. Then place a clean cloth over the cabbage, and a plate or bowl to weight it down. Cover tightly, and allow to process for about two weeks or more as needed to ferment. You can check every few days and if there is any mold on the top of the water, skim it off and replace the cover. Repeat this until it is done to your liking.
Posted on: Sat, 30 Aug 2014 11:00:01 +0000
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