How do you make your own sauerkraut at home?

How do you make your own sauerkraut at home?

In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients.

How to make sauerkraut with bacon drippings?

Directions. Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes. Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.

How long to ferment cabbage for sauerkraut?

You can weigh down the cabbage with one or two clean stones, which will ensure that the cabbage is submerged in its liquid. Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band. Ferment the cabbage for 3 to 10 days in a cool place 65 °F (ca. 18 °C) to 79 °F (ca. 26 °C).

How to make Bavarian sauerkraut with caraway seeds?

Directions 1 Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes. Advertisement 2 Place sauerkraut with juice into a large bowl and cover with water. 3 Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture.

Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting and packing until all cabbage is in the container. Be sure container is deep enough so that its rim is at least 4 or 5 inches above the cabbage.

How big of a crock pot do you need for sauerkraut?

Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches.

What kind of cabbage do you use to make sauerkraut?

Use a researched tested recipe, as the proportion of salt to cabbage is the critical to quality and safety of sauerkraut. To make good sauerkraut begin by selecting disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops.

Do you need salt brine to ferment sauerkraut?

The benefit of using salt brine is that the vegetables ferment and create rich, unique flavors and adding healthy probiotics, vitamins, and enzymes to your diet. For the most basic sauerkraut recipe, all you need is cabbage, a salty brine, and time.