Are you looking for an easy sauerkraut recipe? Look no further. This kraut has a delicious crunch and looks so pretty once it has fermented for 30 days. At that point it is a delicate pink color.
To make this easy sauerkraut you could use a mandolin to slice the cabbage very thinly or you could chop and chop and chop or you could use a food processor (one of my kitchen essentials). This is the one that I use to help me reduce the amount of time that I spend prepping food: food processor USD or food processor CAD.
I searched a lot of sites to find a method for making sauerkraut that looked like it wouldn’t fail and found one on Phoenix Helix.
Instead of using exclusively green cabbage I used both red and green cabbage as well as carrots which gives this sauerkraut a slightly sweet taste. Right now I have a batch fermenting which is green cabbage mixed with some apple. I’ll let you know how it turns out.
The secret to making easy sauerkraut is the jar. You need a jar that is intended for processing or canning food … one with a snap top lid. This week I bought Le Parfait jars made in France which are supposed to be made from a thicker glass than the Fido jar. I was using a no-name snap top lid jar which cracked after two batches of sauerkraut. Update: there is some yick yack on the internet about which jars are best but it seems that jars from reputable companies like Fido and Le Parfait are both acceptable choices. See a comment posted by Eileen Laird of Phoenix Helix who has used FIDO jars for years without incident. You can buy a 64 ounce (2L) Le Parfait jar through amazon.com.
Delicious, crunchy and healthy sauerkraut.
1 hr, 30 Prep Time
1 hr, 30 Total Time
about 2-21/2 pounds cabbage (use equal parts red and green)
3 large carrots
1 level tablespoon sea salt
4-5 pounds cabbage (use equal parts red and green if desired)
6 large carrots
2 level tablespoons sea salt
about 6 -7 pounds cabbage (use equal parts red and green if desired)
8 large carrots
3 level tablespoons sea salt
Wash your hands well and then wash all the bowls, jars and implements that you will be using.
Grate the carrots on the large side of the box grater.
Put the cabbage and carrots in a large bowl.
Sprinkle with salt.
Cover with a cloth.
Let stand for an hour or so.
Mix again and add to the jar, tamping the cabbage down so that the salty brine rises to cover the cabbage.
Leave head space of about 1 1/2 to 2 inches depending on the size of the jar.
Store in a cool, dark place for 30 days (3 weeks if your home is on the warm side) and (5 weeks if your home is on the cool side).
Do not open the jar until ready to use.
Store in smaller jars in the fridge for 3-4 months.
See this recipe on Phoenix Helix Recipe Roundtable #133