We usually will make several batches of this in the fall and store in the refrigerator to last us all winter. Sauerkraut is an easy vegetable side for lunch or dinner in the winter when vegetables are harder to come by. Homemade sauerkraut is easy and customizable with sour and spice preferences. It is best to use cabbage from a farmers market as opposed to store bought because the fresher the cabbage, the more juices that are there and the easier it is to make sauerkraut.
2 heads of cabbage
Spices of choice, usually we use caraway, garlic, or hot pepper
- Set up a food processor with the large slicing attachment and quarter your cabbages. Process the cabbage in the food processor and empty into a large mixing bowl. If you don’t have a food processor, you can slice the cabbage by hand with a knife, which is preferred to grating with a box grater.
- Once all of your cabbages are sliced, sprinkle the top of the shredded cabbage with salt. Now comes the fun part, start massaging the cabbage with your hands until juices begin to flow, could take 5 minutes or more, depending on how fresh your cabbage is.
- Press the cabbage into clean quart ball jars and push down firmly until the shredded cabbage is covered in cabbage juice. This usually will make 2 Quarts, depending on the size of your cabbage.
- Put just the lid, not the band over the quart jar and place the jars either near your sink or in your sink, if you have a large enough sink. Another option is to cover the opening of the jar with a paper towel and a rubber band.
- Depending on how warm you keep your house, the fermentation process takes 2-5 days. After 2 days of sitting on your counter, sample the kraut. Once it is sour to your liking, put a lid on your jars and store in your refrigerator.
- Can be eaten right away, and should store in your fridge for a few months.