Homemade Sauerkraut

Share on FacebookPin on PinterestTweet about this on TwitterGoogle+Email to someone


Every year for St. Patrick’s Day, my family serves traditional corned beef for dinner. I quickly found out, much to my dismay, that my husband doesn’t like it. He will however eat the leftover corned beef in a Reuben sandwich, and what’s a Reuben without sauerkraut? It may not be an Irish dish but it compliments Irish American dishes with its tangy crunch. So for St. Paddy’s Day this year I’m gifting all my friends with a jar of homemade sauerkraut so they can start new Irish American traditions with their families too.

Sauerkraut is one of the easiest things I’ve ever made. It consists of two basic ingredients, cabbage and salt. It’s also surprisingly healthy. It’s an immune booster, cancer fighter, flu fighter, and a digestive aid, and if you don’t believe me, look for yourself.

Here’s what you’ll need:
• 5 lbs of fresh cabbage
• 3 tbs sea salt
• A large food safe container
• A plate
• A weight
• Some cloth

Start by shredding your cabbage, the finer the better. Toss the shreds into your container, I used a bucket that was once used for pickles at a restaurant. Smash the shreds down with your fists, don’t be afraid to get messy, old German ladies used to stomp it in their bare feet! Add the salt intermittently as you go, so that it is evenly dispersed.

Once you’ve added all your cabbage and salt and given it one final smash, place your plate right on top of the whole mess, then place a weight on top of the plate. Anything will do the trick, a bag of beans, a big can of stew, a marble mortar and pestle. Then cover your container with your cloth (I used an old dish towel). Find a place to put it where it will be, cool, dark, and undisturbed (basements are great). Check on it every couple of days and skim the top when you see scum start to build up. It’s all a part of the natural fermentation process, so don’t worry if you can’t get it all, it wont hurt. In a week the cabbage will start to sour, and it can go up to four weeks, or longer if the weather is cold. Canning sauerkraut is very basic. Here is a great video I found that walks you through the steps. I hope you enjoy making this as much as I do and have a safe and happy St. Patrick’s Day!

Helpful Links

More homemade gift ideas…

Shop Our Food/Craft Collection:

Food/craft labels
Food/craft tags
Canning Labels

Shop Our St. Patrick’s Day Collection

St. Patrick’s Day Beer Labels
St. Patrick’s Day Coasters
Favor Labels
Favor Tags
Beer Bottle Carriers
Entire St. Patrick’s Day Collection

Sarah (32 Posts)

Sarah is a print press operator here at Evermine. She helps out in the cutting department, and her favorite thing to do at work is tend the garden. She was born in St. Louis Missouri, raised in Northern California, and moved to the Northwest about 10 years ago. She has two children of her own and one step son. In her spare time Sarah likes to cook creative meals for her family and shop for bargains.


Comments

  1. Ailene says

    Thank you! I’m definitely going to try this. My Ball Blue Book says that it can take 4-6 weeks to ferment, so it should be ready just in time for St. Patrick’s Day! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>