Before I begin this post, I’ve got to be honest with you:
I’ve never really liked sauerkraut. Even though my family is mostly German, German Chocolate Cake is about as nationalistic as I get. My husband, on the other hand, loves sauerkraut.
Because of my blatant dislike for kraut, I refused to spend money on it at the grocery store. That’s right, even though my husband could eat it every day, I selfishly deprived him…. Until last year.
When my family went on the GAPS Diet, one of the first requirements was to drink kraut juice. Yep, it’s about as tasty as it sounds. [i.e. not really tasty at all, but rather like medicine should taste, I suppose] Now, there was no way I was going to buy tons of sauerkraut, just for the juice.
The only natural option left: make it myself.
So that’s just what I did…. And I love it.
And my husband is very happy.
Simple Homemade Sauerkraut
Free of grain, gluten, eggs, dairy, sugar… pretty much everything but cabbage. 1 head of cabbage, as fresh as possible
1 T. kosher or large grained salt
Chop cabbage into pieces of desired size. My family likes it sort-of diced. Whatever floats your boat, y’all. Place cut cabbage into a large ceramic or glass bowl (don’t use metal or plastic!). Sprinkle with salt, and stir until all the cabbage has been coated so-to-speak. Let the mixture sit for about 1/2 hour. This allows the salt to pull the juiced out of the cabbage.
When your time’s up, knead the cabbage with clean hands. Keep kneading until the juice begins to drip down to the bottom of the bowl (about 5 minutes). You might not get tons of juice, that’s ok. Divide the wilted cabbage between your canning jars, making sure there’s at least an inch between the top of the cabbage and the rim of the jar.
Depending on the size of your cabbage, you should get about 2 1/2 quarts of kraut. Divide the juice between the jars, then fill them with filtered water until the cabbage is covered. Now, using either a smaller canning lid or a larger piece of cabbage and a clean rock, press the cabbage below the surface of the water and put your “weight” on top.
Screw your lid on and set it in a dark place for three days to ferment. I stick mine in a cabinet.
Transfer to the fridge and enjoy with your bratwursts and lederhosen!