Fermented foods, such as sauerkraut have a long history in German civilization. Sauerkraut is finely cut raw cabbage that is salted, packed into crocks, and allowed to ferment for a number of weeks. I learned to make sauerkraut in a large x gallon crock from my tardily mother-in-law. She would slice as many as 50 head of cabbage by mitt on sauerkraut making solar day.

Our family has continued the tradition of making sauerkraut but utilise electric slicers to finely piece the cabbage. We still pack it past hand into big crocks or heavy v-gallon buckets. This lacto-fermented cabbage supplies probiotics that improve digestion, gut wellness, and improves immune functions. Sauerkraut is depression in calories, high in cobweb, Vitamins A, C, and K, and has lot of minerals.

I have institute through trial and mistake that the finer the cabbage is sliced the tighter it tin pack information technology into crocks. This makes for a much improve flavored sauerkraut. The smaller amounts listed below will fit in a 2 gallon crock the larger amounts in parentheses is for a 10 gallon crock.

Old Fashioned Sauerkraut – Lacto-fermented, THM FP

  • 8 pounds thinly sliced cabbage (lxx pounds)
  • four tablespoons Pickling/Canning salt (two cups salt)
  • fermenting crock
  • cabbage leaves
  • *Placed cabbage into a big dishpan/tub. Sprinkle the salt over the cabbage. With your hands mix the salt and the cabbage together. Take a handful of cabbage and rub information technology through your hands like the video beneath shows. This will bring out the juices in the cabbage and will brand it much easier to pack into your crock or jar. Take a handful of cabbage and start to pack it into your crock. Squeeze a fleck of the juice out of each handfull as you lot go on to pack the cabbage in the crock very tightly. Continue packing the cabbage unto it is all packed into the crock.* There should be liquid left over in your dishpan when you are finished. Lay cabbage leaves over the tiptop of the sliced cabbage. Tuck the leaves downwardly around the edges of the crock.* Lay your weights on top of the leaves. Pour enough of liquid into the crock to cover the weights past i inch. Cover the crock with the hat and add together water into the lip to seal the crock. Allow to ferment for 2-6 weeks.
  • The larger your crock of sauerkraut the longer information technology will take until it is fully fermented. I allow the 10 gallon crock to ferment for 6 weeks before I open it.
  • The amount in parentheses will make full a ten gallon crock. Place your crock in an exterior edifice where information technology can stay undisturbed for half-dozen weeks to let the cabbage to ferment. Follow the directions from *to*. As you layer cabbage into the crock remove equally much liquid from the crock as y'all tin with a pocket-sized cup. The tighter you lot can pack the cabbage the better information technology will be. After the cabbage is all used up; place a double layer of cabbage leaves over the packed cabbage. Side by side identify a large drinking glass dinner plate. Pour liquid from the cabbage into the crock to cover the plate about one/2 inch–you will have extra liquid y'all will discard. Fill up a 2 gallon ziploc bag with h2o. Lay that on acme of the dinner plate to seal the edges. Cover with a cotton material and secure it tightly around the crock. Allow the crock to set undisturbed for weeks. Afterward vi weeks are up, the crock is set to exist opened. Remove the cloth, water bag, and then dinner plate. Carefully remove the cabbage leaves and any soft sauerkraut. To tin can…pack sauerkraut in quart jar and hot water bathroom for 25 minutes. To store fresh–repack into gallon jars–I store it in my actress fridge.
  • I love to use the Slicer/shredder attachment for my Bosch Mixer to finely slice the cabbage. I have found the thinner it is sliced, the tighter you tin can pack information technology. Your sauerkraut will take a much better flavor when it is packed tightly.
  • Be sure to use canning/pickling salt. My favorite is Mrs Wages Pickling Salt.

This cabbage has the common salt worked into it. You tin can see how the cabbage looks glassy/articulate. Encounter all the liquid it makes!
My cabbage is packed tightly in my Smoothen Fermenting Crock. There is a layer of leaves over the sliced cabbage.
The weights are laid over the cabbage leaves.

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This is the shredder attachment I use for my Bosch Mixer to slice cabbage.
Fermenting Jar
10 gallon crock

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Homemade Sauerkraut THM-FP, Lacto-fermented

  • 8 pounds thinly sliced cabbage 70 pounds
  • 4 tablespoons salt 2 cups salt
  • fermenting crock
  • cabbage leaves

  1. *Placed cabbage into a large dishpan/tub. Sprinkle the table salt over the cabbage. With your hands mix the salt and the cabbage together. Have a handful of cabbage and rub it through your hands like the video beneath shows. This will bring out the juices in the cabbage and will go far much easier to pack into your crock or jar. Take a scattering of cabbage and get-go to pack it into your crock. Clasp a bit of the juice out of each handfull equally yous continue to pack the cabbage in the crock very tightly. Keep packing the cabbage unto it is all packed into the crock.* There should be liquid left over in your dishpan when yous are finished. Lay cabbage leaves over the top of the sliced cabbage. Tuck the leaves downwardly effectually the edges of the crock.* Lay your weights on top of the leaves. Cascade enough of liquid into the crock to comprehend the weights by 1 inch. Embrace the crock with the hat and add water into the lip to seal the crock. Permit to ferment for 2-six weeks.

  2. The larger your crock of sauerkraut the longer information technology volition take until it is fully fermented. I let the 10 gallon crock to ferment for six weeks before I open it.

  3. The amount in parentheses will fill a 10 gallon crock. Place your crock in an outside building where it can stay undisturbed for six weeks to allow the cabbage to ferment. Follow the directions from *to*. As you layer cabbage into the crock remove as much liquid from the crock as you can with a small cup. The tighter y'all can pack the cabbage the better information technology will be. Later on the cabbage is all used upwards; place a double layer of cabbage leaves over the packed cabbage. Side by side place a large drinking glass dinner plate. Cascade liquid from the cabbage into the crock to cover the plate near ane/ii inch–you will have extra liquid that y'all will discard. Fill a 2 gallon ziploc bag with water. Lay that on top of the dinner plate to seal the edges. Encompass with a cotton cloth and secure it tightly around the crock. Allow the crock to fix undisturbed for weeks. Subsequently 6 weeks are upward, the crock is ready to exist opened. Remove the material, water purse, and then dinner plate. Advisedly remove the cabbage leaves and whatever soft sauerkraut. To tin…pack sauerkraut in quart jar and hot water bath for 25 minutes. To store fresh–repack into gallon jars–I shop it in my actress fridge.

  4. I love to utilize the Slicer/shredder zipper for my Bosch Mixer to finely slice the cabbage. I take found the thinner it is sliced, the tighter you can pack information technology. Your sauerkraut volition take a much ameliorate flavor when information technology is packed tightly.

At that place are many more preserving and sugar-gratuitous canning recipes in  Effectually the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the right fuels. There is also DIY recipes for Blistering Mix and Sweetener that are more economic. You may as well request a Gratuitous jar of sourdough starter with a cookbook purchase.

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