Kraut 2018



  • 1000g shredded cabbage
  • 30g sea salt
  • 2 t caraway seeds


  1.  Wash the cabbage, removing tougher outer leaves (leave these aside, we’ll use them later).
  2.  Quarter the cabbage and cut out the core (give these to the chickens as treats).
  3. Thinly slice the cabbage.  I used a mandoline for this job – it was super quick.
  4. Pack the cabbage into a clean crock in layers, salting and pounding with a wooden kraut pounder between layers.
  5. Cover and check in about an hour.  The liquid level should come up above the level of the cabbage.  Any cabbage above the liquid brine will mold.
  6. Pound again if necessary.
  7. Once you have enough liquid, push all of the cabbage under it and cover with the large outer cabbage leaves that you left aside.  Then add a plate of some type and a weight.
  8. Finally cover with a few layers of cheese cloth held with a rubber band.
  9. Every 12 hours check the sauerkraut, skim off any scum the forms on the surface.
  10. After 2-3 weeks, have a taste, if it’s to you liking pack into jars and refrigerate or can.  If not, let it ferment a bit longer.

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