Large-Batch (Homesteader) Kraut

This recipe provides detailed instructions for making a large batch of sauerkraut, yielding about 4 gallons of delicious fermented cabbage. The main differences when making a larger batch include the use of specialized equipment to manage the large amount of cabbage, longer fermentation times, and reduced brine management duties. The weight of the shredded vegetables and the increased quantity of brine help maintain the proper fermentation conditions. The recipe highlights the importance of evenly salting the cabbage, which aids in the release of juices. With careful preparation and fermentation, you can achieve a satisfyingly sour and pickle-y sauerkraut with a delicate crunch and vibrant color.

YIELD: About 4 gallons
(fermentation vessel: 5 gallons)

INGREDIENTS:

• 40 pounds cabbage
• 1 cup unrefined sea salt

INSTRUCTIONS:

1. Start by preparing the cabbage. Remove the coarse outer leaves and set aside a few unblemished leaves. Rinse the remaining cabbage in cold water. Quarter and core each cabbage using a stainless steel knife. Shred or thinly slice the cabbage using a mandoline, rotary slicer, or the same knife.
2. Transfer the shredded cabbage to a very large bowl or food-grade tub. If necessary, you can mix directly in the crock. Sprinkle a little salt onto each batch of cabbage as you transfer it, then toss the cabbage to evenly distribute the salt. Continue massaging the cabbage with your hands to ensure even salt distribution. Taste the cabbage—it should be slightly salty without being overwhelming. Adjust the salt as needed.
3. Allow the cabbage to sit for 1 to 3 hours, covered with clean cloths, to release more brine. During this time, more brine should accumulate in the bottom of the vessel.
4. Take a crock or fermentation vessel with a capacity of at least 5 gallons. Start by putting 2 to 3 inches of cabbage into the bottom of the crock and press it down with your fists or a tamper to remove any air pockets. Repeat this process with the remaining cabbage until the vessel is packed. Make sure to eliminate all air pockets and leave at least 4 inches of space between the top of the brine and the rim of the crock.
5. Arrange the reserved leaves or another primary follower on top of the packed cabbage. Place a plate that fits the opening of the container and covers as much of the cabbage as possible. Use a sealed water-filled 1-gallon jar as a weight to press down the plate. If needed, additional jars can be used after 1 to 2 days.
6. Set the crock aside in a location nearby, away from direct sunlight, and at a cool temperature. Allow it to ferment for 2 to 4 weeks. During the first few days, check daily to ensure the vegetables are submerged in the brine. Press down if necessary to bring the brine back to the surface. If the cabbage rises above the brine or if the brine level decreases, add more weight. Remove any mold that may appear, and note that yeasts may bloom later in the process.
7. After 2 weeks, start testing the sauerkraut for readiness. It should have a pleasingly sour and pickle-y taste without the strong acidity of vinegar. The flavors should have melded, the cabbage should have softened slightly but still retain some crunch, and the color should have turned more yellow than green, with a slightly translucent appearance.
8. Once the sauerkraut has reached the desired flavor, spoon it into smaller jars and tamp it down, leaving as little headspace as possible. Pour any remaining brine into the jars to cover the kraut. Tighten the lids and store the jars in the refrigerator. The kraut can be kept refrigerated for up to 1 year.