Homemade Sauerkraut – Revisited- Easy Fermenter Fermenting Lids

Homemade sauerkraut is by far one of the easiest side dishes to make and so much better than store-bought. In the past, I made sauerkraut in mason jars with standard canning lids. The trouble with this, is the fermenting process could not be regulated easily and some of the finished product had to be discarded because of mold or spoilage.

When I found the Easy Fermenter fermenting lids, all my problems of canning in mason jars were solved.

Literally, the hardest part of making homemade sauerkraut now is shredding the cabbage. Once you get that part done, its smooth sailing.

Here’s what you do: Shred cabbage to the desired consistency of the final product, reserving a few of the outer leaves. Depending on your preference, you can use a shredding gadget like the one below, a standard box shredder,

or a food processor with the shredding attachment.

Then, if you want it even finer, you can use the blade attachment and have really finely chopped cabbage.

Once this step is done, place the cabbage in a bowl and sprinkle with salt.

Work salt into cabbage by squeezing the cabbage and mixing with your hands. Mix for 5 – 10 minutes, until there is liquid in the bowl and cabbage is mushy.

Let cabbage stand 15 minutes.

Transfer cabbage to half-gallon mason jars, packing down tightly. Fill jars, leaving a 4″ head space.

Press cabbage down until liquid covers the shredded cabbage, adding any brine from the bowl as necessary.

Place a folded up reserved cabbage leaf on top of shredded cabbage.

Top off with a canning weight.

Screw on an Easy Fermenter lid, set the date dial, and place sauerkraut in a dark place at room temperature for 15-45 days, depending on how sour you want it.

Once sauerkraut is finished, can in quart size mason jars or place in refrigerator.

Homemade Sauerkraut

  • Servings: 2 Quarts Sauerkraut
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Medium Head of Cabbage
  • 1 Tbsp. Salt

Directions

  1. Shred cabbage to the desired consistency of the final product, reserving a few of the outer leaves.
  2. Sprinkle with salt.
  3. Work salt into cabbage by squeezing the cabbage and mixing with your hands. Mix for 5 – 10 minutes, until there is liquid in the bowl and cabbage is mushy.
  4. Let cabbage stand 15 minutes.
  5. Transfer cabbage to half-gallon mason jars, packing down tightly. Fill jars, leaving a 4″ head space.
  6. Press cabbage down until liquid covers the shredded cabbage, adding any brine from the bowl as necessary.
  7. Place a folded up reserved cabbage leaf on top of shredded cabbage.
  8. Top off with a canning weight.
  9. Screw on an Easy Fermenter lid and place sauerkraut in a dark place at room temperature for 15-45 days, depending on how sour you want it.
  10. Once sauerkraut is finished, can in quart size mason jars or place in refrigerator.

Cooking Note

If you don’t have any Easy Fermenter lids, you can make sauerkraut without them. Check out my post for canning sauerkraut in mason jars HERE.

 

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

With these lids I make sauerkraut many times throughout the year, not just once or twice. Homemade sauerkraut has become an easy ingredient to use in so many dishes, and for this I am — Simply Grateful.

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