Sauerkraut (Original German Style)

A favorite addition to sauerkraut is caraway seed.  Whole caraway seed adds a wonderful flavor to sauerkraut, but use sparingly ~ A little goes a long way!  Be sure the seeds are whole and not powdered.  Ground spices harbor more mold and can contribute to spoilage in a new ferment.

Ingredients:

Cored and finely sliced cabbage (food processor or mandolin on narrowest slicing setting)

Optional:  ¼ tsp. whole caraway seed/pound cabbage

Jar: Recommend 2 to 5 liter Jar

Brine: Self-brining
Ferment: 8-10 days active, 2-3 months total

Preparation:

1. In large mixing bowl, weigh sliced cabbage and mix in 5-6 grams of Himalayan Pink Salt for each pound of cabbage (approximately 2 lbs. cabbage per liter).
2. Pack cabbage firmly to the shoulder of the Jar, pressing firmly to release liquid.
3. Wait an hour to evaluate brine level.
4. Add 2% brine to cover cabbage (if necessary).
5. Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
6. Leave at 68–72°F for 8-10 days, a little shorter if a little warmer.
7. Move to cool storage (60ºF or cooler) for 6 weeks minimum, 
or to the refrigerator for 11 weeks, then it’s ready to use.

Sauerkraut continues to improve, and keeps indefinitely (at least a year) even at 60ºF, if the lid is not opened, and the Airlock is kept filled. The Airlock may dry out under certain conditions, breaking the seal, if not periodically refilled.  After opening, keep in refrigerator.  We grow several rows of cabbage every year in our garden, and put several 5 Liter Jars up to last an entire year.  It's a summer favorite in the heat of the day ~ eating year-old delicious sauerkraut while sitting on the deck watching the new cabbages grow!