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SAUERKRAUT Recipe

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This recipe for SAUERKRAUT is from HOPP FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cabbage
Sea salt or other iodine free salt
Sliced apple
Water

Half a medium cabbage (1¾ pounds) will make about 1 quart of finished sauerkraut.

With experience you will be able to do less measuring, but for your first few fermentations weighing the ingredients will help insure a good result.
Directions:
Directions:
Quarter, core, and finely slice the cabbage. Use a mandolin for fine uniform slices or slice with a knife if you want a coarser product. Weigh the cabbage and place in a mixing bowl. Add one tablespoon of salt for each 1¾ pounds of cabbage and mix well making sure the salt is uniformly distributed in the cabbage. Place the cabbage/salt mixture in the fermentation container crock in layers. Press down on each layer to help the salt draw the liquid out of the cabbage. Place a thin slice of apples between layers.

If the liquid squeezed from the cabbage does not cover the cabbage, add enough brine made by dissolving 2 tablespoons of salt in a quart of water to cover the cabbage. Place a weighted plate or other “cover” on top to keep the kraut submerged and cover the whole container with a cloth. Allow to ferment for a week at room temperature. At this point the sauerkraut should be ready.

You can allow the sauerkraut to continue fermenting while you eat it from the crock for several weeks, or you can put in in the refrigerator or cool cellar to slow the fermentation.

I have seen a lot of recipes that add the apple. I do it because when my cousin, Jerry Bannon, and I discussed sauerkraut he said that when he was in Germany that is how he saw it done there.

 

 

 

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