Salt + Cabbage + Time = Sauerkraut

In my family, you always eat sauerkraut on New Year’s day to ensure a prosperous New Year. This tradition has been passed down through generations of my dad’s family. When my grandmother died, my dad took over the reigns as the chef on New Year’s. He’s developed his own special recipe that’s quite tasty, even for non-sauerkraut lovers. If you’d like to see his recipe check out my New Year’s Day post.

Several years ago, when we started to eat more locally, I started making the kraut for our New Year’s meal. I typically start the kraut in October so it has 4-6 weeks to ferment. But you still have time to get a batch in before the holiday!

Sauerkraut that ferments at cooler temperatures – 65 or lower – has the best flavor, color and vitamin C content. The fermentation process takes longer at these temperatures, around 4-6 weeks. That’s probably why it’s traditionally made in the fall. Looks like I’m making mine at the right time, it should be ready in December and waiting in the fridge for New Years!

Making sauerkraut is quite easy all you need is cabbage (red or green), salt, and time (generally 3 T of salt for each 5 lbs of cabbage). Slice up the cabbage as thinly as you’d like, I usually do some really thin and some thick for variety. Transfer some sliced cabbage to a big glass bowl and sprinkle it with salt, then smash with a wooden spoon or potato masher and mix. Continue adding cabbage and salt and mixing and smashing until the bowl is half full. At this point I usually let the cabbage sit for 10-15 minutes to wilt because this makes it easier to pack into the jar I use as a fermenting crock. If I had a big crock I’d salt and smash right in the crock.

Transfer the cabbage to a jar or crock, smash it down and continue working until all the cabbage is salted, smashed and packed into the jar. Let the cabbage sit overnight, if the brine hasn’t covered the cabbage make some brine (1.5 T of salt to 1 quart of water) and pour over the cabbage. Weigh the cabbage down to keep it submerged below the brine. Some people use a Ziploc bag filled with brine, I use a canning jar to weigh down the cabbage because I’m not comfortable using plastic. Let it sit for 4-6 weeks until it stops bubbling and it tastes like sauerkraut. Make sure you check the kraut every couple days and add brine if the level goes down. I typically end up adding some several times during fermentation. After 4-6 weeks (or less if it’s warmer) you’ll have kraut (taste to see if it’s done). You really can’t get much simpler. When it’s finished store in the fridge and enjoy whenever you want. You can enjoy cold as is or cook it in recipes. You really can’t get much simpler.

When I was making this I thought about all the women in past generations of my family that spent time each fall making sauerkraut for New Year’s. Connecting with our food heritage is such a wonderful thing. Hopefully our nieces & nephew will grow up with fond memories of eating Grandpa’s Famous Sauerkraut on New Year’s and continue the tradition with their families.

Do you have a specific food or recipe that has been passed down through the generations of your family?

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