LAURA LEE ALICE
COOKS
®
​
​
​
​
​If you grew up in the country, you're probably familiar with the process of
making kraut. I remember my grandmother taking handfuls of shredded
cabbage and making a layer in a large crock, sprinkling salt over it, adding
another layer of cabbage, more salt, and so on, until the crock was almost
full. Then came an upside-down plate that would fit inside the crock, a large
clean rock to weigh everything down and finally a large square of muslin that
was put over the top and then tied with a string to hold it in place. That was
to let in the necessary air and keep everything clean.
​
​
​
Favorite Things
from
​​
the Kitchen
How to Clean Cabbage:
1. Start by removing the outer leaves, which are often damaged, dirty, and may contain pesticide residues.
2. Cut the cabbage in half and take out the core. Shred or chop the cabbage according to your recipe's instructions.
3. In a large bowl, add the cabbage pieces, sprinkle lightly with salt and ¼ cup of vinegar. Fill the bowl with water and swish the cabbage to clean it, then pour out the water. Rinse the cabbage thoroughly under running water. Finally, drain it using dish towels or a salad spinner to eliminate excess moisture. Use as directed.
This easy recipe is ideal for beginners, requiring only cabbage and salt. Cabbage is not only readily available year-round but also keeps well when refrigerated, making it a practical option to have on hand. Once you grasp the basic technique, the options for variations are limitless.
Find the tools for fermenting here.
​​​​
​
Fact About Sauerkraut:
​
​
• It's a fermented cabbage that supports gut health through probiotics, aids
digestion with fiber, and provides immune-boosting nutrients like vitamin-C.
​
​
• Antioxidants are one of the greatest benefits that help against cell
damage, as well anti-inflammatory properties.
​
​
​​• Naturally low in fat and calories.
​
​
• The fermentation process, called lacto-fermentation, uses lactic acid
bacteria to break down sugars in the cabbage, resulting in a sour, tangy
flavor and the production of probiotics.
​
​
​
​
​
Makes 1 quart
​
​
​
​
​
​Ingredients
• 1 head of cabbage, about 2 lbs, washed
• 1 Tbsp sea salt, use non-iodine
• 1 tsp spice, optional, caraway seeds (my favorite),
celery or dill
​
​
​​​​​You will need a wide mouth quart jar, fermentation pipe with ring or
fermentation lid, and a jar lid and ring.
​
​
​
​​​​​Instructions
​
​
​
1. Rinse the head of cabbage; remove and discard any damaged or
discolored leaves; peel off a whole leaf and set aside.
​
​
​2. If shredding by food processor: Cut the head into wedges that will fit in
the chute; cut out and discard the core on each piece. With processor
running, push each wedge down the chute to be thinly sliced. You may
have to empty the bowl once or twice.
​
​
​ If shredding by hand: Cut the head of cabbage into quarters; starting at
the end opposite the core, slice across the grain into thin strips. I leave
the core to make it easier to handle. Keep slicing until the entire cabbage
is done.
​
​
​3. Place the shredded cabbage in a large bowl and sprinkle with the
tablespoon ​​​of fine sea salt.
​
​
​ Method 1: Mix and squeeze the cabbage to force out the juice, while
continually mixing Do this until it looks wilted and has produced liquid.
This may take five minutes or more.
​​
​​​
Method 2: Once the cabbage and salt are in the bowl are mixed, start
gently pounding the cabbage with a Pickle Packer. Continue until it
produces liquid and looks wilted.
​
​
​4. Cover the bowl with a dish towel and let it set for 4 hours.
​
​
​5. Add the cabbage mixture to the jar, packing down a layer at a time. As
you do so, the liquid that you've made will rise to the top. Fill the jar to
the shoulder, no more! If you have it, take the cabbage leaf and cut it to
fit inside of the jar; place​​​ a clear weight on the leaf and press until all the
cabbage is below the brine.​​​ Wipe the rim of the jar then add a Pickle
Pipe with a ring. Write the date on a piece of tape, leaving room for
more writing, and put it on the jar. Set the jar aside in a dark place.
​
​
6. Start checking the jar after 2 weeks. The warmer it is, the faster it will
ferment.​​​ The cabbage will be almost translucent; the flavor shouldn't be
salty anymore but slightly tangy. The flavor will get better as it ages.
​
​
​7. Once it's done, seal the jar and refrigerate for storage.​​​ Or, you can also
using the boiling water method.; pint jars 20 minutes, quart jars 25
minutes. Remove bubbles; use ½-inch headspace.
​​​​​​​
​
