Our second time making sauerkraut* was much better than the first:
*Sauerkraut is one of those words that I have to look up the spelling every time. Too many vowels…
- We have a new food processor, which cuts the cabbage smaller (and faster!) than by hand.
- We added carrots for a slaw-style kraut.
- We weren’t as stressed about growing bacteria since we’ve been experimenting with it more. It was difficult to overcome germ phobia!
We had about a dozen cabbages from Farmer Pete. We shredded them…
… and then added some carrots and caraway seeds. It filled up our six gallon food-grade bucket!
We made a salty brine (1 tbsp salt per cup of water). Then we weighed it all down with two half-gallon jars of water…
…and put it in the corner of the living room (where no one would trip over it).
We waited three weeks to try it, and it was wonderful! It did taste a little young, so we decided to wait one more week before putting it into jars and into the fridge to slow the fermentation.
When we put it into jars, it made a little over two gallons of kraut (um, that’s a lot). And a half-gallon of kraut juice. At the farmer’s market, they sell shots of it for $1 as a digestive tonic, so maybe we should start a kraut stand in front of the house?