Sauerkraut. Give it a try!

I first did this one day around St. Patrick’s Day because cabbage was on sale for 25 cents a pound.  I bought 4 big cabbages.  That was a big mistake, given that we are a family of 4, two of whom are dogs. I gave away several jars of sauerkraut that week.  But now, I make sauerkraut whenever I have a head of cabbage I don’t foresee using in time. It’s such an easy go-to veggie, particularly if I am slow-cooking some piece of meat (add sauerkraut 1 hr or 2 before it’s done).

Since we eat from the Misfits Market box, I have to cook/eat whatever is going to go bad next, it’s really handy to be able to preserve something to use anytime. I am not brave enough to try canning yet, but sauerkraut, that I can do. Plus, fermented foods like homemade sauerkraut and kombucha are really good for your gut, along the lines of yogurt but without the dairy.  And if you don’t like the sound of “sauerkraut,” just call it cabbage and give it a try! 

One of my favorite uses: slow roasted pork (any cut, really), sauerkraut, and applesauce.  

How to make your own Sauerkraut:

You only need 2 ingredients: cabbage and salt. You heard me. 

You also need a big bowl, a small plate, some cans, and a large jar—I use the big big mason jar.

-shred your cabbage. I use a knife and do a ¼ at a time, but you can use a food processor or mandolin if you want.  

-put ¼ cabbage (shredded) in the bowl. Salt it heavily (at least 1 tsp per quarter cabbage).

-repeat until your whole cabbage is in the bowl and salted.  

-squish the cabbage a bit with your hands.  You want to make sure the salt is evenly dispersed all over the cabbage.  It should feel a little gritty, and kinda sweat some liquid. 

-put the plate on your bowl to press down on the cabbage. Put a weigh on the plate: cans or anything heavy and stable.

-every couple hours, mix and squish your cabbage until it sort of wilts. This could take overnight. 

-once all your cabbage is wilted/bendy, put it in your jar, little by little, and pack it down. Add juniper berries or other seasoning if desired.  

-make sure your cabbage is covered in its own liquid.  Use a small glass to push down on the cabbage if necessary. 

-VERY IMPORTANT: put your jar in a bowl.  That liquid WILL overflow in the night. 

-let your jar sit open on the counter for 3-6 days, depending on how long you can stand the smell. Longer = stronger. 

-screw on the lid, wipe off the jar, and store in the fridge.  You are officially a pro.