Making a gallon of Sauerkraut with mom. 15 flakes of crushed red pepper per half gallon give it just a little kick.
Real Sauerkraut Has ZERO Vinegar!
If you have never tasted real, homemade sauerkraut, you have been sorely mislead. Store bought sauerkraut, loaded with vinegar tastes nasty. Real sauerkraut is simple to make – all you need is salt! A little cabbage helps too ; )
Recipe Ingredients: 1/2 tablespoon of sea salt per head of cabbage. Be sure to sanitize your utensils as best as possible in boiling water first!
You Are Not Canning The Sauerkraut
The heat from the canning process would destroy all of the beneficial gut bacteria. Just scoop the shredded, salted and pounded cabbage into sanitized canning jars, let ferment for a week or two, with air locks, like the ones home beer brewers use. Replace the air lock lids with sealed canning lids. Then store in the fridge for several months.
Note: Fermentation time depends upon the ambient air temperature and your desired level of crunchiness. We like ours crunchy, so we seal it up in the fridge as soon as possible. It will continue to ferment in the fridge, but at a much slower rate – which is why it will last for months if done properly.
Tip: When enjoying your sauerkraut, DO NOT overheat it and DO NOT reheat it in the microwave! Just warm it gently in a sauce pan and serve. I recommend serving at less than 105 degrees F. Your gut will be happy to receive all of those beneficial bacteria!
Sauerkraut Over Buttered Mashed Potatoes and Sausage
Try it over some buttered mash potatoes and sausage: Boil the sausage thoroughly, let the water cool to around 105 and dip an tong full of cold sauerkraut in the warm oily water to heat it up and flavor it,. Place the warmed sauerkraut on top of sausage and mashed potatoes.. YUUUUUM!