What with the fall cabbage harvest coming in, it’s time to turn that surplus into a German, and German-American, specialty. Namely, fermented sliced cabbage, better known as Sauerkraut.
Pictured above is a first day ferment, complete with fermentation lids, made by yours truly for next to nothing, and a nice quart I made last spring. My mother in law Agnes Olga would fiddle around with giant crocks full of cabbage, but not me. Give me a lid and an airlock any day.
One medium Cabbage, sliced
Apple Wine (substitute any white wine)
This not exactly traditional recipe is kicked up by the addition of the wine. Among other things, it insures the fermenting cabbage will not be exposed to the air. Also, a bludgeoning tool is most efficacious when it comes to stomping down some fresh cabbage.
The sliced cabbage needs to be crushed to release the water contained in the leaves. The big one does that, and the small one is used to pack the jars. A medium cabbage only makes two pints of kraut, if they are properly stomped on. Ferment for three to six weeks, depending on how sauer you like your kraut.
This is a great first fermentation project. That, and the final product tastes great on a good bratwurst.