Somehow over the years, this west-coast-native learned to like sauerkraut. Since I moved to an area where it is served regularly, I had to adapt. However, there is a big difference between the kind you buy and the kind you make. I highly prefer homemade and it's so simple to make. I made some a couple of weeks ago, so I thought I would post what I did.
First, I got some crazy-cheap cabbage at Aldi on a sale. After halving, coring, and cutting it into wedges, I shredded it in my food processor. I threw it into a big bowl and added the appropriate amount of salt. The exact amounts that I used can be found at this website:
thekitchn.com.
After thoroughly washing my hands, I mixed the salt into the shredded cabbage by hand, sort of working it in until the cabbage began to wilt and give off juice.
The last step is simply packing it very, very firmly into the clean jars to ferment in it's own juices for a few days or more.
Next week I'll be putting it into my crockpot with kielbasa to make a super-yummy dinner for my crew.
