I have been wanting to try making my own sauerkraut for awhile now, ever since Texan posted about getting her really nice pickling crock and starting a batch. I don't have a crock...yet! But you don't have to have a crock if you want to do a small batch...or so the internet says! So,I have been waiting for my grocery store to get in some organic cabbage,because I have always heard that plain cabbage is heavily sprayed with pesticides...the way those little worms love cabbage,I believe it! I read at a lot of sites about making kraut in jars so that is what I am trying. We all know how good fermented food is for us!
One big cabbage,this only made 2 quart jars after it was shredded,salted and pounded.
This is super easy.Just shred the cabbage....
put in a bowl and sprinkle with salt..1 to 2 Tbs..some recipes call for kefir whey,since I don't have fresh milk right now I don't have any.That would be a super pro biotic boost!
...add spices or other veggies if you want.This being my first time I went with just cabbage. Traditionally,from what I read you would add fennel or caraway seed.I didn't have these on hand so I used dill and celery seed as these are some flavors I like. I am never afraid to experiment! Some jalapenos might be good next time...this is Texas after all! We have to make everything hot!
Then pound it down to get the juices going and let sit awhile...
Pack in jars tight and weigh it down. It just happens that these small jelly jars just fit in the quart jars and make good weights!
If there isn't enough juice add a little water,not city water, to cover the cabbage. Put the lid on and wait.It said to release the gasses every so often from the jar. Then just wait some more!
Oh, and it is supposed to be a smelly process so..yeah. I will let you all know some time later if this worked.Hopefully I will not forget to degas it! Can you imagine what that would be like if it exploded.....!!!!