You've seen us mention our homemade sauerkraut here and here, so I guess its about time we tell you how we made it. Its actually a really easy process that takes little to no time at all. We consulted our good friend, Alton Brown, for a recipe and he didn't lead us astray.
We've received a lot of cabbage lately, and sauerkraut is a great way to use it since it just gets better over time. You really just need 3 ingredients: cabbage, Kosher salt, carraway seeds.
Step 1: Slice, dice, chop your cabbage however you like it.
Step 2: Mix in the Kosher salt and carraway seeds. We didn't have juniper berries, so we omitted them, and it still came out tasting great.
Step 3: Toss the cabbage around so the salt and carraway are thoroughly mixed in.
Step 4: Pack the cabbage into air tight containers. Since Mason jars are now being hoarded by hipsters, we had to come up with an alternative for storing and fermenting our cabbage. The first time we made it, we packed it all into a plastic container. Since the cabbage didn't fill the space, and you need everything packed air tight, we filled a ziploc bag with water and placed that on top of the cabbage to keep it packed down. This time around, I'd picked up some jars from Ikea that we packed the cabbage in.