Fermented Cabbage = Saurkraut

Years ago, my husband and I went to visit his old Uncle Eldie. The visit must have taken place in the fall of the year as the conversation quickly turned to the production of saurkraut.

On returning home, we proceeded to slice, pound and salt some heads of fresh, green cabbage. Once arranged, we allowed the crock pot a special spot in our apartment.

In a few weeks a very, unfriendly smell permeated the rooms of our home. Upon realizing the source of the offending odour, into the garbage went the fermenting cabbage. A quick phone call went out to Uncle Eldie requesting clearer instructions for his age old recipe. The old uncle laughed quietly and shared that the ominous odour was a necessary part of the fermentation process.

Our second attempt proved successful. The crock full of cabbage became a crunchy saurkraut, with a taste that my husband loves but can’t find adequate words to discribe.

In the move, to the home in which we continue to live, our old crock pot cracked. Life got busy, and the thought of making saurkraut got lost along the way.

This fall, with a crock borrowed from a friend, we once again set out to ferment some cabbage. Having forgotten some of Eldie’s teachings, the cabbage was sliced not quite thin enough, and the pounding was neglected. Still, fermentation took place. Just a couple of extra weeks were necessary for that perfect batch of saurkraut to happen.

Not yet comfortable with my fermenting skills, most of this batch recieved a hot water bath. A Mason jar of raw saurkraut will continue to ferment in our refrigerator. If all goes well, next year at this time we my need a second fridge.