How to Make Sauerkraut Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst—to even making a cake with it—you will have no trouble finding uses for your homemade sauerkraut. to make a second batch. So you prefer to make only a small batch, you can expect one regular size head of cabbage to make 1 quart of raw fermented sauerkraut. All you need is salt, cabbage, and time; you’ll be thrilled with just how delicious and easy it is. Shred some cabbage. Two reasons really, I found out that making sauerkraut is easy and that it is remarkably good for you. Always hated that stuff. Serve homemade sauerkraut with Wisconsin Beer Brats or on top of a crispy Pork Tenderloin Sandwich. Next, measure out your sea salt and mix well with your cabbage. Of course, today most wood is treated so watch out for that. Remove the outer leaves and then, using a sharp knife, cut the cabbage in half through the stem end. How to make sauerkraut | Easy and Homemade Ingredients. You will need a salt concentration between 0.6 and 2 percent, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. Instructions. Wooden Spoon or Old-fashioned Meat Hammer. Next, cut each piece in half (again through the stem end) to make quarters. 2 Quart Canning Jar (or 2 one quart jars) You can use crock pots or other containers, smaller or larger if you’d like, just adjust the recipe. Tangy, crunchy, and oh, so good for you, here’s How to Make Sauerkraut the old-fashioned way. After three weeks, the cloth, stone and plate are taken out of the crock, the dill is removed, and the sauerkraut is ready to serve. I make sauerkraut in larger quantities. Basic Sauerkraut Recipe. Remove from heat and fill sterilized jars rather firmly with sauerkraut and juices, leaving 1/2-inch headspace. 1. If you have too much cabbage, place some in another clean jar (yeah for extra kraut!) Leave 2-3 inches of headspace in the jar so you have enough room for the next step. To make your own sauerkraut, you will rely on the bacteria found on the cabbage leaves. If you want to make sauerkraut in an old-fashioned way, try adding carrots and celery to it. Since my family makes enough to give away and to eat throughout the year, the finished sauerkraut is packed firmly into pint- and quart-sized jars and preserved by … This is a very important step, when it comes to fermenting food. In many places in the world sauerkraut is regarded as a miracle food. The salt draws out the water, kills off the spoilage bacteria, and fermentation begins. 4.) I heard in the old days people put sauerkraut in giant wooden tubs, and can’t help but wonder if that added to the flavor. Rule of thumb, you will want to use about 3 tablespoons of high quality salt for every 5 lbs of cabbage, no more. So you may wonder why I ever decided to go thru the trouble to make sauerkraut the old-fashioned way after that experience. You should have some brine on top of the cabbage once it’s all been pressed into the jar. Hot Pack: Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. For a 2-liter jar of kraut, you'll need about 2 heads of cabbage. Prepare a clean and bacteria-free environment. It can take anywhere from 1-3 weeks to achieve a nice sour tartness in your sauerkraut. Finally, the whole jar needs to be covered so that we don’t get any unwelcome visitors in our sauerkraut. How to Make Sauerkraut.