Growing cabbage for sauerkraut can be rewarding and a great way to boost your immune system, boost your gut health and increase your metabolism. A daily dose of raw sauerkraut contains lactic acid which is helpful for keeping bad bacteria in check. It eases digestion to keep you running smoothly. I make a batch every year to last through the winter months in MN.
1-2 large green cabbage heads (5lbs)
3 tbsp. kosher salt
1-gallon ziplock bag
The ratio of cabbage to salt for sauerkraut is approximately 3 tbsp. per 5lbs of cabbage.
Cut cabbage into thin strips
Sprinkle salt onto a few handfuls of cabbage. Crush the cabbage with hands in a twisting motion until the water starts to come out of the cabbage. Repeat until all the cabbage is wilted.
Press the cabbage down until the water rises to the top of the crock.
If there isn't enough water to cover the cabbage use 2 cups of water with 1 tbsp. salt brine mixture to cover the submerged cabbage.
Fill a gallon ziplock bag with water to submerge the cabbage under the brine.
Cover with a kitchen towel and place in a dark area with consistent temps of about 70 degrees.
Check on the progress and make sure the cabbage stays submerged weekly. Clean the gallon ziplock and remove any mold from the top.
Add more brine if it doesn't stay submerged.
After 4 weeks, the kraut is done.
Scoop out any kraut that is dark or moldy and transfer to mason jars.
Put in mason jars and place in the fridge or a cold cellar, for up to a year.