Homemade Sauerkraut

[AZ Prepper]

Homemade Sauerkraut in a Mason Jar
http://germanfood.about.com/od/salad...Sauerkraut.htm




Sauerkraut came to Europe via Asia, where people have been pickling cabbage for thousands of years. Because of its high vitamin C content, it was very useful in preventing scurvy and keeping people healthy throughout the winter months when no fresh food was available.

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria. You will need between a 0.6% and 2% salt concentration, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage.

Makes 1 quart.

Prep Time: 30 minutes

Ingredients:

• 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage
• 10 juniper berries
• 1 tsp. caraway seeds
• 1 tsp. yellow mustard seeds
• 1-2 tsp. un-iodized or pickling salt
• 1 c. filtered water mixed with 1 tsp. salt

Preparation:

In a clean, non-metallic bowl, mix cabbage, juniper berries, caraway, mustard seeds, and salt. Stir cabbage to release juices. Let rest 10 minutes then mix again. You may let this rest longer (1-2 hours) if needed.

Sterilize jar and lid by boiling for several minutes in water and draining on a clean dishcloth.

Pack into a sterilized quart-sized, wide-mouthed jar, pushing down with a wooden mallet. Add filtered, or non-chlorinated, salty (1 teaspoon salt per cup of water) water to rim of jar and cap loosely with a sterilized canning lid. Place jar on a tray to catch overflowing juices. Keep jar between 65°F and 72°F for 2-3 weeks.

After bubbling stops, check container and top off with salty (1 teaspoon salt per cup of water, warm slightly to dissolve completely) water if level falls below rim. Skim any (harmless) white spots or film from the top, close jar tightly, wipe off outside of jar and store in the refrigerator until you use it up.

More: German sauerkraut is made using salt, whereas Kimchi is made with rice wine. Both create a favorable environment for fermentation. Canned sauerkraut should be rinsed in a colander prior to eating, to reduce the briny flavor, but fresh sauerkraut does not have to be. Sauerkraut may be eaten raw, as a garnish or salad, or cooked, with apples, bacon and onions. It is low in calories, too.

[AZ Prepper]

Homemade Sauerkraut
http://southernfood.about.com/od/canning/r/bl90718h.htm


Old-fashioned, homemade sauerkraut, with canning instructions, adapted from a Cooperative Extension recipe.

Ingredients:

• 25 pounds cabbage
• 1/2 pound pickling salt, about 3/4 cup

Preparation:

Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime. In a large container, thoroughly mix 2 tablespoons salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.

Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.

Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that just fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.

An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection the bag with the water in it can be placed inside another plastic bag.

Any bag used should be of heavyweight, watertight plastic and intended for use with foods.

The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.

Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.

Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: Hot Pack: Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with sauerkraut and juices, leaving 1/2-inch headspace.

Raw Pack: Pack jars with sauerkraut and cover with juices, leaving 1/2-inch headspace. Adjust jar lids and process.

Hot Pack:

• Pint jars...........10 minutes Quart jars........15 minutes

Raw Pack:

• Pint jars.........20 minutes Quart jars.......25 minutes

Makes about 8 quarts.

[ChefTessBakeresse]

Um...that would mean someone really does eat this stuff right? Actually...I love it so I'm just messing with you.

[AZ Prepper]

Um...that would mean someone really does eat this stuff right? Actually...I love it so I'm just messing with you.

ChefTess... do you have any good recipes for sauerkraut?

[ChefTessBakeresse]

Um...yes. I could tell you, but then I'd have to kill you. LOL. I'll get them out.