.."This was my first attempt ever, at making sauerkraut. I looked at about 10 different recipes and techniques, then came up with my own. It turned out almost exactly how I wanted it. Mild, with just a hint of sweetness." (JD)
I started this on October 9th, and let it ferment until I canned it, on November 5th.
1 head cabbage, shredded
1/2 medium onion, chopped
1 apple, peeled and julliened
2 T honey
2 T smoked sea salt
2 T caraway seeds
Place ingredients in non reactive container and mix well. Pack tightly in glass jar or crock, cover loosely and place in cool, dark place for a week to a month, depending on temperature. Try to avoid temperatures under about 50F or fermentation will be too slow, or not occur at all. Avoid temperatures over about 70F or spoilage may occur. You should be able to tell by smell and color when it is ready. If scum forms on top scoop it off. Pack down every 2 or 3 days, and if it begins to float place water filled jar on top.
..."I've never tried this before, it is a recipe I created. Place in smaller jars and store in fridge or waterbath can.
31 OCT, tasted, not sweet enough. Added 1/2 cup honey, 1 T caraway seeds.
5 Nov, Cold packed, 11 half pint jars: added brine made from 2 parts sugar, 1 part smoked sea salt, and water to cover, for 1/2" headspace.
Water bathed 20 minutes.
6 Nov tastes AMAZING!!!..." (JD)
makes approx: 11 half pints
Photos & Recipe by: JD for Canning and Cooking at Home