Homemade sauerkraut

spiritenergy

I finally finished my first batch of sauerkraut.  I wrote about it in my blog.  I know there were some people over here interested in making some this year.  I found it surprisngly easy.

WendyGR

thanks! I have been wanting to do this. I have a recipe but it just says to pound the cabbage, it doesn't say how or how much. sounds like if I let it set awhile I wont' need to do any pounding, just squish it in?

spiritenergy

I found that the little rest period that Ball reccomends makes the squishing easy.  The cabbage went from being really crunchy to more tender and easier to work with.  I also talked to my local farmer about which varieties of cabbage work best for sauerkraut.  He reccomended an early season cabbage that I used in this batch and a super large cabbage that is very economical but isn't in season yet here.  I don't know the name of the cabbage, but I would talk to your farmers to see what is grown locally.

passionwriter

I used to go to this slovenian deli where they had a guy who came in, once a week, to make their sauerkraut, and their stuff had some lard (probably salted) in it. Not a lot, but the little bits gave it a different texture and flavor.

 

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