Homemade sauerkraut

Trying for the first time. Very easy!

What do you do next.

Shred cabbage
2 tbs kosher salt
2 tsp caraway seeds

Message salt into the cabbage. Fill the crock and weight the cabbage down. Cover with cheese cloth and wait 3 days min.

How do you store it? I've been buying it for Rueben's and have some leftover. I generally throw the leftovers out or eat it as a side dish.

Put it in the fridge. It can't go bad.

My mom makes her own. Stuff will clean you out for sure.

bigbob_ftw do you bury it at midnight on a full moon?

Lol, it's not kimchi. Day 2 and its starting to ferment.

It's a colons best friend.

Ever make your own Reuben?

As soon as this batch is done.

Want to see how this ends up. I would love to make my own kraut!

no liquid? just shredded cabbage, salt & caraway seeds?

Salt pulls moisture out from cabbage and makes its own juice.

This

sounds too simple ... LOL ... but I love sauerkraut. My mom and grandmother used to make it when I was a kid, but I was always outside helping with butchering, grinding, stuffing sausage or playing while they were in the kitchen making other stuff.

Made my first batch 1-1-2016 and pulled it 24 days later. Made 3 quarts and I need to start a new batch because im about out. So much better than store bought which is pickled and not fermented. I only used cabbage and salt. Put it in a crock with a plate on top then weights on top of plate. Then put two gallon bags with brine inside to seal air from cabbage.

Do you hand chop it?

Interesting. The recipe I used said cover crock with cheesecloth to let it breathe.

Quarter it and slice thin.

Jes sayin.....like to see pics of the set up and the finished product...I love sauerkraut....never thought about making in tho. Also love red cabbage...

No I use a mandolin. You can hand chop and there is nothing wrong with that.

Day 4 and its starting to ferment. I'm thinking 2weeks min.

I watched a few YouTube videos and there are more than one way to do it. The important thing is to keep oxygen from getting to it. They say to remove the scum that forms but my first batch never had any. I just finished this batch. I made 10# this time.

Trying to post pictures.

Picture

After it's done fermenting you just put in jars and keep in refrigerator. They say it will last around six months.

Here's a link to the Ball Canning recipe for sauerkraut including processing for shelf storage. It is basically the OP's recipe, but has information about canning. Putting in jars and processing would give it even better shelf life AND free-up space in the fridge.

http://www.freshpreserving.com/recipes/homemade-sauerkraut

Thanks fellas.....I appreciate it....I'm gonna give it a go....

I have found out since I started making kraut that you don't need a crock to make it. You can make in a quart jar or a 2 gallon jar or a food safe plastic bucket, depending on what you have available and the quantity you want to make.

Day 5 update, scaped off a little mold. Color looks good snd it's getting nice and tangy.

Finished product. Dang good too!