Homemade Sauerkraut
For many generations, homemade sauerkraut has been one of the staples vital for survival over the winter months.  With the advance of modern mass production, the old method of lactic acid fermentation is slowly becoming a thing of the past.  I would like to do my part to reverse that trend.  For this process, certain utensils are required: a cabbage shredder and a covered ceramic fermentation crock (can be ordered on the Internet or in import stores).  You need a suitable spot for the crock and several hours to make excellent sauerkraut to last for a whole winter.



Layer cabbage (5 kg per layer) and spices and tamp down firmly after each addition.  Repeat until the crock is filled to ¾ capacity.  Cover with several whole cabbage leaves.  Weigh down with large rocks.  The rocks should be covered with about 3 cm of brine.  See illustration in the PDF version.

If there is not enough brine, substitute with boiled cooled brine (15 g salt to 1 liter water).  Fill the water channel with tap water and cover with the lid.  Do not open the crock until the end of the fermentation process, otherwise the carbon dioxide formed during fermentation will escape.  It is essential for the carbon dioxide to be contained in the crock, first, to continue fermentation, and second, to prevent a yeast film from forming on the top.  To prevent oxygen from entering the crock, keep the water channel filled at all times.  The fermentation process is completed in 30 days.

Translated by Rose Vetter



20 kg
finely shredded cabbage
300 g
bay leaves
ripe quince (optional)



Fresh Cabbage is finely shredded

Layers of Cabbage and Spice Mixture are tamped into the Crock
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More details an pictures  ---> PDF-Version
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