My family headed to the mountains this past weekend for apples. The leaves were beautiful, and the weather was crisp. I have loads of apples to can in the next few days. At Grandad's Apple Orchard these beautiful cabbages caught my eye! They were huge!
I had been reading about the health benefits of sauerkraut, and decided to give it a try.
First, I talked to my Mom and got her recipe! I started by chopping those big cabbages into strips.
I stuffed the cabbage into quart jars that had been sterilized. I pressed the cabbage down with a spoon to get a lot in the jar. I also added caraway seeds and fennel seeds to some of the jars. I topped off the jars with 1 teaspoon sea salt and 1 teaspoon sugar. Boiling water was poured into the jars. I put the lids on and turned the jars upside down to release the air bubbles. (I had read that part on several blogs, and it appeared to work.)
I am storing the jars in a dark place for several (3) weeks to ferment. I will check to make sure the cabbage stays covered in the brine. At the end of fermentation, I will seal the jars in a water bath so they will last. I sure hope this works out! I am making plans for a nice Reuben sandwich next month.