Kraut-the German way

Arlis wanted kraut.  Being part German, he grew up with a lot of German food.  Some of which I had never had.  Mix that with true Appalachian culture and you really have an interesting menu!  So, hating kraut, I went along with it all anyway and looked up how to make it...the German way.  (Hey, if you don't like it anyway, why not make a nice project out of it all and learn something new?)

The Germans don't do anything the easy way.

Step #!-Grow your own cabbage.  Trust me on this one.  Homegrown actually has flavor, and good flavor at that.  Grow your own.  

Step #2-Slice it up into slivers like for slaw.

Step#3-Put it in a crock and salt it well between layers of cabbage.

Step#4-Wash your feet thoroughly. 

Step#5-Dance.

You want to crush the cabbage GOOD.  The heavier you are, the better.  The point is to break it all up and the water will come out and mingle with the salt.

Put a plate on it and weigh it down so that the brine covers the plate.  Let it ferment for several days to a few weeks.  It was so hot here that it took a week or less.  Skim all the nasty off the top of the brine, and pull off the weighted plate.  The brine protects the kraut. 

You're not making beer, you're making lactic acid.  It's not that kind of fermentation.  If you choose, you can freeze or can at this time.  Use the juice if you can!  I ate a good deal of it and I had always hated kraut.  (I'm not dead yet either, and I never once got sick!!)  You tube has great tutorials if you wish to make your own.  This is the one we followed:




There are three parts I believe.
Ours tasted much better after we refrigerated it a few days.

Enjoy authentic kraut that is also good for your flora!