I really love sauerkraut. I even like it on pizza. I just hate buying it. Last time I checked it was $5/jar. Ridiculous, but delicious.
I am known around my house to say (on a daily basis), "How hard can it be to make that?" If we consume/use something often, I have asked it.
Including:
Laundry soap
Dryer sheets
Salsa
Pickles
Ketchup
Pizza sauce
Baking Powder
Pretzel Bread
Costco's Rotisserie Chicken
Powdered sugar
Brown Sugar
Marshmallows
Shampoo
Chapstick
Lotion
Sometimes the answer is...EASY.
Sometimes it is NOT EASY ENOUGH
Rarely it is NOT WORTH MY TIME
Luckily, sauerkraut falls into the EASY category. It is just cabbage and salt. That's it!!!
I (well....Mary Kate) took all the cabbage heads that weren't "customer worthy" and shredded them in my food processor.
I added a few teaspoons of sea salt per bowl and massaged it creating more "cabbage juice" than you would expect. I worked it for probably 10-15 minutes until I thought I had enough juice to jar it.
I filled jars with the de-juiced cabbage and topped it with the juice. I covered it and put it on the cool, dark shelf in my basement storage room.
That's it! $5/jar for THAT?? I feel like a fool for not doing this year's ago. Well, I guess I haven't tasted it yet. Five dollars might feel like a bargain in a few weeks.
Every few days I lift the lid to "burp" the jars. It just released any gasses built up over the days. Because it is an experiment for me, the kids are all keeping tabs.."is it working?...now is it working?....now can we have a reuben?"
It takes a few weeks but it must be fermenting because when I "burp" it, it smells like Levi's feet ....
...and he doesn't have an ounce of German in him!!
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