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1
Chop the cabbage.
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2
I do it by hand to a coarse chop, but you can use a food processor to shred it fine if you prefer.
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3
Put the cabbage in a large non-metal bowl.
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4
Add about 1 tablespoon of canning salt per pound of shredded cabbage.
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5
Mix the salt and cabbage with your hands for a few minutes, until the cabbage starts to make its own liquid and starts to turn translucent.
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6
Let the salted cabbage sit for about 30 minutes, then mix again.
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7
Pack the cabbage into glass jars, pressing it down with a wooden spoon and adding more until it reaches the neck of the jar.
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8
Make salted water by combining 1 cup of distilled water (I use previously boiled water from the kettle, spring water is also fine) with 1 tablespoon of pickling salt.
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9
Stir until the salt is dissolved.
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10
Pour the salt water over the cabbage mixture to the very top of the jar, and top with a metal canning lid.
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11
Put the metal ring on the jar loosely.
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12
You want water to be able to escape as the cabbage ferments.
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13
Place the jar(s) in a basin or baking pan with high sides.
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14
Place the jars somewhere where the temperature is around 65-75 degrees F. They will need to sit here for about two weeks.
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15
Keep an eye on the jars.
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16
As the cabbage ferments, it will start to bubble, pushing liquid out of the jar and into the basin.
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17
Check the liquid daily.
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18
If the level falls below the rim of the jar, add more salt water and replace the lid.
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19
Empty the container ever couple of days to avoid attracting fruit flies.
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20
After about two weeks, you should notice that the water level has stopped dropping.
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21
Screw on the lids snugly and place the jars in the refrigerator.
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22
Once fermented, it will keep for a while (months?
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23
I can't say for sure, I've never had it last that long!)
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24
You can eat the sauerkraut straight out of the jar, or cook it before serving.
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25
I usually cook pork chops or bratwurst in the sauerkraut in a cast iron skillet or dutch oven.
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26
If your sauerkraut is saltier than you like, rinse it before eating.
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27
Note: A little white mold on the top of your fermenting sauerkraut is harmless -- just scrape it away if you see it and top with salted water.
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28
You can avoid white mold by being diligent about keeping the water level topped off.
