In a previous post, Kielbasa with Sauerkraut, I mentioned that I would love to make my own sauerkraut. Guess what i diiiiiiid…
WHA-BAM! Homemade sauerkraut! After this experience, I’m ready to go crazy with canning and pickling. This sauerkraut tastes way better than any other I’ve ever had. Plus, canning your own food is much cheaper than buying it from a store (especially in the long run).
AH!! This is NOT okay.
I read that when you ferment cabbage, you have to allow some air to flow while blocking bacteria from entering your fermentation containers. DO NOT LOOSELY WRAP YOUR CONTAINERS IN PLASTIC WRAP LIKE I DID. DON’T DO IT. It smells awful, it looks awful, and you will have to perform a time-consuming process of disposal and febreeze-spraying.
The cabbage at the bottom was the correct color because minimum air was introduced to it, while the majority of it spoiled. I had to throw all of it away and start over.
SO, here is the correct way to make crunchy, juicy and fresh homemade sauerkraut:
A whole cabbage makes a lot of sauerkraut, so you’ll likely want to can it. Canning is a very easy process, but it’s important to follow the process exactly. Properly canning keeps food long lasting and fresh until the seal is broken. You can not use jars that have already been opened. You must purchase new jars with new lids.
Fermenting allows your food to take on many flavors, so get creative. Sauerkraut can be spicy, mild, garlicy, etc. Pick your favorite seasoning and go with it!
Some other foods you can start canning:
Jalapenos, Bellpepper, Habanero
The list goes on, and on, and on..and you can make a million combinations (really, a million. I counted).
Next for me are pickles with dill, garlic and caraway. We’ll see how it goes 🙂