Sauerkraut is an acquired taste that some will never acquire. Those that do will probably love it on their brats or their Reubens and leave it at that, but don't you be like those people. There is so much you can do with it from eating it plain to salads to entrees. Even better, you can make it at home. Homemade sauerkraut has a spicy, sour flavor unlike anything you pull out of a jar. Plus, it's healthy for you with all sorts of active cultures that can help you eat better and feel better, too.
Yields about 6 cups of sauerkraut
- 3 green cabbages, core removed and chopped
- 3 tablespoons kosher salt
- 1 tablespoon caraway seeds
- 6 to 8 glass jars with airtight lids
- Wash the cabbage, dry it as best you can, and mix in the salt and caraway seeds.
- Next, we'll essentially create a way to force the water out of the cabbage slowly over the next 2 weeks.
- Put enough cabbage to cover an inch of the bottom of a plastic container and stamp it down.
- Add more cabbage and mash it down with your hands.
- Repeat until all cabbage is added.
- Place a lid that will fit inside the opening of the plastic container over the cabbage.
- Place 2 sanitized jars on top of the lid and fill the jars with distilled water. This will keep the cabbage from floating as it gives up its water.
- Check the cabbage every day and skim off any mold that forms.
- After 2 weeks, transfer to an airtight container and refrigerate.