The Story:

Think sauerkraut, and you might dredge up images of bratwurst or hot dogs recently dressed from Frank’s can or a Bubbie’s Jar. But there’s more to sauerkraut then our current popular culture definition – and two good reasons why you might want to consider creating your own.

First, it’s healthy. The sauerkraut fermentation process creates a live-culture “probiotic,” which helps to maintain the body’s beneficial bacteria. It’s also packed with all sorts of other good things like fiber, iron and vitamin C. As fermentation enthusiast, Sandor Elix Katz of Wild Fermentation says: “Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world.”

The real thing is also quite tasty. Fresh sauerkraut has a crunchier texture, a delightfully tangy flavor and a much greater potential for interesting recipes. As the abundance of cabbage continues through the Fall, transforming it into sauerkraut is a great and easy way to preserve the produce and all of its nutrients for the upcoming winter.

What you need:

-         Cabbage (as little as one head)

-         Non-iodized Salt (I recommend a coarse sea salt)

-         Quart Sized Mason Jars with Lids

-         Cutting Board

-         Knife

-         Large Bowl

The Process:

1. Chop the cabbage into any shape you like. I personally like to give it a rough chop, which I do by cutting it in quarters and then chopping it crosswise. This creates long, crisp strips.
2. Layer chopped cabbage in the bowl. As soon as the bottom of the bowl is covered, liberally sprinkle salt over the cabbage. The salt helps the cabbage emit a liquid that will serve as the brine that the cabbage will ferment in.
3. Continue layering and salting until all the cabbage has been chopped and transferred to the bowl.
4. Allow the cabbage to sit at room temperature for a while to encourage the development of more liquid. If you want, go do something else for a while. The beauty of this process is that it requires no timers and or other restrictions, allowing you to take your sweet time doing it.
5. When ready, beginning filling your cleaned mason jars with your salted, chopped cabbage, taking care not to spill or waste the liquid that the salt has extracted. As you fill the jar, attempt to crush the cabbage down into the jar to fit as much as possible. Once full, top with remaining liquid from your cabbage bowl. Don’t worry, there will not be enough liquid in which to submerge your cabbage. That’s okay. Top with water, making sure that all of the cabbage pieces are submerged beneath the water’s surface.
6. Repeat this process with remaining cabbage. Screw tops on mason jars, and set them on the counter somewhere where you will remember to check them daily. And don’t screw the lids on tightly.
7. Now you wait. Your cabbage will begin to ferment. If you’re new to this, it is important to check your jars of cabbage daily in order to observe and therefore better understand the process. This will also help you determine how fermented you like your kraut. Eventually you will see a change in the color and texture of the cabbage and liquid. White cabbage will yellow, while purple cabbage will become pink. The volume of cabbage in each jar will decrease. Some water may evaporate, in which case you must be sure to add more so that the cabbage remains submerged at all times. The liquid in your jars will also begin to bubble. This is why it is important not to screw the lids of your mason jars on tightly, as there is the potential for the water to bubble out when opening.
8. Once it gets to your desired flavor and texture, pop the jars into the fridge for use at your convenience. The cabbage will continue to ferment in the refrigerator, but at a much slower pace.
9. Enjoy on sandwiches, salads, soups and straight out of the jar! Click here for interesting recipes that use sauerkraut.

Recipe courtesy of The Willy Street Co-op, Madison WI

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