The Blind Pig household has spent the morning making Kraut. We always make Kraut when the zodiac signs are in the head (we use the head sign for any fermenting we do). This year our Kraut making is more exciting than usual since we grew the cabbage ourselves.
Typically when we make Kraut we shred the cabbage with knives and a cutting board because we like a coarser texture of Kraut. This year The Deer Hunter wanted to try using the food processor to chop the cabbage. Before we had done 2 heads my processor gave up the ghost. Making do with 2 really small choppers we managed to get it all chopped. But at this point in the game I’m thinking it’s easier and quicker to go the coarse chop knife method unless you have a heavy duty chopper/shredder.
We used an 8-gallon crock. We really didn’t have enough cabbage to fill it-but both of us were anxious to use the crock-it was The Deer Hunter’s Grandmother Lura’s. We only recently acquired it-and couldn’t wait to make something of our own in her old crock.
To make Kraut the old time way you need:
- a crock (last year we discussed using food grade plastic containers, but I’ve never used one-so if any of you have used them with success-please leave a comment and tell us about it)
- shredded/chopped cabbage-save a couple of your bigger cabbage leaves whole-to cover the Kraut while it’s working
- salt-either pickling salt or un-iodized table salt
- peppers are optional-but we usually mix in a few banana peppers
- a plate-and 2 quart jars filled with water or some other type of weight
You begin layering your ingredients-by places about a 2 inch thick layer of cabbage and sprinkling on sliced peppers if you’re using them.
Next comes the salt. The Deer Hunter sprinkles it on top of the cabbage/pepper layer.
Next-you put another layer of cabbage-peppers-salt just like the first one. In between each layer-it’s important to pack the Kraut down-this helps draw out the water that’s in the cabbage-as well as ensure you have enough room in the crock.
It doesn’t take many layers for you to begin to see the liquid coming up over the cabbage.
Continue layering-until you’ve used all your cabbage or reached about 4 or 5 inches from the top of the crock.
Once you’ve finished the layers-take the big cabbage leaves you kept in the beginning-and lay them on top of the Kraut covering it.
Place the 2 quart jars filled with water on top of the plate to make sure the Kraut stays submerged. I’ve read accounts of folks using a rock to hold down the Kraut-but we just use the plate and jars of water.
Next-place a towel over the top of the crock and tie it-so it doesn’t slip off. Place the crock in a cool dry place-mine’s in a corner of my kitchen.
It takes at least 2 weeks for the Kraut to work-but the longer you leave it the stronger it will get-so you may want to taste after 2 weeks and see if it’s sour enough for your bunch. After you decide the kraut is ready you can put it in jars-and can it. However-you can leave it in the crock longer if you need or want too. In the old days-folks left Kraut in the crock till it was all eaten-dipping out some as they needed it.