About this recipe:If you love sauerkraut, then nothing beats the homemade version. Grated cabbage is fermented with preserving salt for 21+ days, before being packed into jars. Enjoy as a side dish, condiment or in sandwiches.
90g preserving or pickling salt
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Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a grater or sharp knife to cut cabbage into very thin strips.
In a large bowl, thoroughly mix 2 teaspoons of salt with 500g cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon or hands, press down firmly until the juice comes to the surface.
Repeat grating, salting and packing of cabbage until all of the cabbage and salt has been used up. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 litre water; bring brine to the boil; cool.
Cover cabbage with cheese cloth and tuck edges down against the inside of the container. Weigh down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 20 to 25 degrees C is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
To Jar: Bring sauerkraut to a simmer (85 to 98 degrees C). Do NOT boil. Pack hot sauerkraut into hot jars, leaving 1.25cm headspace. Remove air bubbles. Adjust caps. Process 500ml jars for 15 minutes, 1 litre jars for 20 minutes, in a boiling water bath.