Sauerkraut is a PA Dutch specialty, on New Year’s Day and all year long! Making it at home is a process — we’re not gonna lie — but, once you get the hang of it, it’s not such a big deal. And the reward for your efforts are big: wildly flavorful, probiotic-rich, tangy and delicious fermented cabbage, perfect for dressing hot dogs, sandwiches, salads and more!
|4 large heads of cabbage will make approx. 20 lbs. sauerkraut|
- Whole heads of cabbage
- Remove and save outer leaves of cabbage.
- Chop cabbage and place in a large bowl.
- Toss cabbage with salt, using 3 tablespoons salt for every 5 pounds of cabbage (do in batches if you need to).
- Place salted cabbage into a large crock and stamp down with a potato masher to release brine from cabbage. Repeat, layering cabbage until crock is ⅘ full.
- Layer reserved outer leaves on top to cover chopped cabbage.
- Place weights on top of cabbage. There should be ¼” water/brine on top of cabbage.
- Cover with a lid, or a large plastic bag partially filled with salted water.
- After 2 to 3 days at 64°–68° temperature, move to cool, dark place and store for 4–6 weeks at 60°–64°.
- Remove lid and discard outer leaves. Enjoy or store in the freezer in resealable bags for later use.
- Photos and recipe: Dish Works