I have to share with you how easy and delicious making sauerkraut is. After many attempts and struggle I finally got a crock which made the process a lot simpler. A crock is a ceramic pot that you put the cabbage in, in addition to the crock using clay weights that sit on top of the cabbage while it is fermenting to keep the cabbage submerged under the juices so it does not mold. To view the crock click here Stoneware Crock The fermentation process only takes about 2-4 days depending on how strong you like your sauerkraut.
I like to use one whole green cabbage and a quarter of a purple cabbage. This portion makes a little less than two 16oz mason jars.
Cut cabbage into thin small pieces, place in a large deep bowl. Add 2-3 tablespoon Celtic or Himalayan salt. Be ready for the ultimate forearm workout. Start hand mashing and squeezing the cabbage as hard and vigorous as you can. It takes me about 5-7 min until lots of liquid and juice appear (enough to submerge the cabbage in the crock) It may not look like a lot of juice but you would be surprised once you mash the cabbage in the crock that there is enough juice.
That is basically it. Cover your crock with a lid or plastic wrap but has a little air to breath.
Taste in a couple days or let ferment as long as you want. When done transfer to mason jars, seal with a lid and put in the refrigerator. I enjoy my sauerkraut with eggs, sautéed spinach and avocado for a healthy meal. The pro biotic benefits of fermented foods are essential to our health.