The cabbage is finally ready to be picked and made into sauerkraut. Sauerkraut great for the digestive system and is also boosts the immune system. This was also one of the easiest things to make. This was our first time making kraut and honestly, my first time tasting it!
We used 3 table spoons or per five pounds as a starting point. As we mashed the cabbage we then added more salt to taste.
When the crock was full, we covered the soon to be kraut with some of the larger left over leaves and then put a lid with weight on it to keep the cabbage submerged below the juices to keep bacteria from getting in. After 24 hours we had to add more brine to get the kraut submerged like we wanted. After 5 days we tasted it (it needed a couple more days) and when it got to the sourness we wanted, it was canned it.
This was just four head of cabbage and really only took around a half hour of prep and another half hour to can over the course of a week. Easy peasy! And for my first time tasting it, I can say that I should not have waited so long.
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