Around Fall I begin making quarts of sauerkraut for the winter. Sauerkraut is a pretty miraculous food and it’s list of benefits would take a few pages to explain. It has strong anti-cancer properties, high in probiotics, will help clear acne, remedies constipation, is high in vitamin C, and is the perfect match to meat. The traditional combination of sauerkraut and sausage has wisdom; digestion of heavy meats is improved with fermented foods like sauerkraut. Foods have always been combined in certain ways for a reason.
Amount: 2 Quarts
Time: 2 weeks
- 2 glass quart jars
- 2 medium size heads of cabbage (red or green)
- 2 TB salt
- 2 TB caraway seeds
- 1 Head of garlic peeled and minced
- Shred cabbage in a large bowl using a mandolin. Evenly distribute salt, garlic and caraway seeds while turning over the cabbage and mix well. Begin crushing the cabbage with a wooden hammer or large wooden spoon for about 10-15 minutes until the water begins to rise.
- Place cabbage in jars while crushing it down so that the liquid rises above the cabbage. Do this until it is about 1 inch from the top and seal. Place both jars in a warm spot in the kitchen. For the first 3-4 days, open the lid and press down the cabbage with a wooden spoon to make sure the liquid is above the cabbage. At about the 4th day it should stay under the liquid on it’s own. Leave at room temperature for the remainder of 2 weeks and taste. It should be sour and crisp.
- If you want to make a bigger batch at once, you will need a crock. I highly recommend one from Germany (where else!) that will last a lifetime.