Recipe from Change of Heart by Kay Baxter and Bob Corker
You can make any amount of sauerkraut at one time, however, you need to think about where you will store it. In the Summer it will continue to ferment, being inedible after a few weeks if you don’t have a cool place to store it. I prefer to make a large amount at a time in late Autumn, when I know it will keep for the whole Winter without getting too strong. For making my sauerkraut, I use a pounder that Bob made for me out of a piece of Ti tree. The bottom needs to be as wide and flat as possible, and you need to smooth the top so that you can hold it comfortably in your hand whilst pounding.
1 bucket (polypail, 20 litre)
about 10 cabbages
1 large sharp knife or a sauerkraut cabbage cutter
1 sterilized heavy stone
1 dsp sea salt for every large cabbage
1/2 cup whey
1 tsp caraway seeds for every large cabbage
- Cut the cabbages in half, remove the hard stem (put into your broth pot) and slice the leaves as finely as you possibly can.
- Once you have sliced the leaves of one whole cabbage, put it into the bucket and pound until the cells begin to break and let out their juice. Continue slicing the cabbage and adding to the bucket with a little salt and caraway seeds between each cabbage, pounding until you feel the juice coming out of the cabbage.
- Once you have the bucket as full as you’re going to make it, tip in your whey and give the barrel a good mix. Then place a plate upside down inside the bucket, on top of the cabbage, with as little room as possible between the bucket and the plate. On top of that, put as heavy a stone as you can find, and then put the lid on (it will work with a cloth on top as well, as long as the juice comes over the plate within 48 hours).
- Once you can see the juice is covering the plate and the cabbage fermenting, you can find a cool place and leave it there for around 3 weeks.
- When the strong fermentation process has finished and the sauerkraut tastes good, you can pack it into glass jars and put in the fridge. I usually leave it in the bucket in our coolsafe.
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