Recipe of Homemade Sauerkraut (no crock required) in 32 Minutes at Home

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, homemade sauerkraut (no crock required). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

I do it by hand to a coarse chop, but you can use a food processor to shred it fine if you prefer. Put the cabbage in a large non-metal bowl. Sauerkraut has all the benefits of traditional fermented foods, including the abundance of natural probiotics.

Homemade Sauerkraut (no crock required) is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Homemade Sauerkraut (no crock required) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have homemade sauerkraut (no crock required) using 3 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Homemade Sauerkraut (no crock required):

1. Make ready 1 cabbage
2. Take 1 salt
3. Take 1 mustard seed, optional

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It's crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Is Homemade Sauerkraut Difficult To Make? We have put off making our own sauerkraut until now because we were under the impression that you needed a special crock to ferment the cabbage in, and we were afraid that one batch of sauerkraut would make enough to feed an army for the next year.

Steps to make Homemade Sauerkraut (no crock required):

1. Chop the cabbage. I do it by hand to a coarse chop, but you can use a food processor to shred it fine if you prefer.
2. Put the cabbage in a large non-metal bowl.
3. Add about 1 tablespoon of canning salt per pound of shredded cabbage.
4. Mix the salt and cabbage with your hands for a few minutes, until the cabbage starts to make its own liquid and starts to turn translucent.
5. Let the salted cabbage sit for about 30 minutes, then mix again.
6. Pack the cabbage into glass jars, pressing it down with a wooden spoon and adding more until it reaches the neck of the jar.
7. Make salted water by combining 1 cup of distilled water (I use previously boiled water from the kettle, spring water is also fine) with 1 tablespoon of pickling salt. Stir until the salt is dissolved.
8. Pour the salt water over the cabbage mixture to the very top of the jar, and top with a metal canning lid.
9. Put the metal ring on the jar loosely. You want water to be able to escape as the cabbage ferments.
10. Place the jar(s) in a basin or baking pan with high sides.
11. Place the jars somewhere where the temperature is around 65-75 degrees F. They will need to sit here for about two weeks.
12. Keep an eye on the jars. As the cabbage ferments, it will start to bubble, pushing liquid out of the jar and into the basin.
13. Check the liquid daily. If the level falls below the rim of the jar, add more salt water and replace the lid. Empty the container ever couple of days to avoid attracting fruit flies.
14. After about two weeks, you should notice that the water level has stopped dropping.
15. Screw on the lids snugly and place the jars in the refrigerator. Once fermented, it will keep for a while (months? I can't say for sure, I've never had it last that long!)
16. You can eat the sauerkraut straight out of the jar, or cook it before serving. I usually cook pork chops or bratwurst in the sauerkraut in a cast iron skillet or dutch oven.
17. If your sauerkraut is saltier than you like, rinse it before eating.
18. Note: A little white mold on the top of your fermenting sauerkraut is harmless – just scrape it away if you see it and top with salted water. You can avoid white mold by being diligent about keeping the water level topped off.

I just squish it by hand over and over, no need to pound things if you don't think the crock will handle it. Carie, I have no idea whether your sauerkraut will be okay or not. You'll just have to take a look at it and see if it looks like it is continuing. Learn how to make Homemade Red Cabbage Sauerkraut, full of probiotic goodness. I love sauerkraut and its tangy, briny and savory flavor.

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