First Cabbage Harvest & Homemade Sauerkraut

Basket of cabbage
Allen holding cabbage

Hello, fellow yardeners! This past Sunday was a special day in the garden: I harvested our first batch of cabbage—four beautiful heads, fresh and ready for eating. With these, I decided to dive into the world of fermentation and whip up some homemade sauerkraut. I thought it'd be great to share the process and recipe with all of you!

Fermented foods like sauerkraut are not only delicious but also rich in probiotics, which improve digestion, boost the immune system, and enhance nutrient absorption. They're also known to increase levels of beneficial enzymes and vitamins. A word of caution: these gut-friendly foods might initially make you a bit gassy—a small, humorous price for a healthier digestive system.

Warning - This is my first time using this recipe, but not my first time making sauerkraut. I will keep you posted on how it turns out.

Homemade Sauerkraut Recipe

Ingredients:

  • 5-6 lb Earliana Cabbage, shredded

  • 2 Carrots, shredded

  • 4 tablespoons Sea or Canning Salt

  • 2 teaspoons Peppercorns

  • 2 teaspoons Caraway Seeds

  • 2 Bay Leaves

Instructions:

  1. Prep the Cabbage: Clean and shred the cabbage thoroughly.

  2. Salt and Squeeze: In a large bowl, combine the shredded cabbage with salt. Use your hands or a mallet to work the salt into the cabbage. Continue this process for about 5 minutes, let it rest for another 5, then go for another round of squeezing. This process helps release juice from the cabbage which is crucial for fermentation.

  3. Add Flavors: Mix in the shredded carrots, peppercorns, caraway seeds, and bay leaves.

  4. Pack it Up: Transfer the mixture into a fermentation crock or a large jar, pressing down slightly to remove any air pockets. Make sure to pour any leftover juice over the cabbage. Use weights to keep the cabbage submerged in its liquid—this is key to prevent any mold.

  5. Ferment: Seal the container and store it in a cool, shaded spot. Open it daily to release gases and check the progress. The fermentation will take about 4 weeks, but you can adjust this depending on how tangy you like your sauerkraut.

  6. Store: Once it’s fermented to your liking, transfer the sauerkraut to the refrigerator to halt the fermentation process, or can it for longer storage.

Making your own sauerkraut is a rewarding process that not only preserves the harvest but also enhances the nutritional value of the cabbage. This batch turned out wonderfully tangy and crisp, packed with flavors that only deepen over time.

I hope you enjoy making your sauerkraut as much as I did. It’s a simple, satisfying way to connect with your garden produce and add a homemade touch to your meals. Happy fermenting!

Previous
Previous

Grandma’s Quick Refrigerator Pickles

Next
Next

Blueberry Troubles and Harvest Success