This recipe is perfect for those who enjoy fermented foods and want to stock up on a large quantity of delicious, tangy sauerkraut. With a yield of approximately 8 gallons, it is ideal for big families or even for sharing with friends and neighbors. Once fermented, you will need 40 quart jars to store this flavorful kraut, making it a lasting addition to your pantry.
However, it’s important to note that this recipe requires some effort and time. The process of cutting and preparing the cabbage alone will take at least two people around 2 hours. So gather your cooking partner and prepare for a rewarding culinary adventure.
YIELD: About 8 gallons (fermentation vessel: 10 gallons)
INGREDIENTS:
- 80 pounds cabbage
- 3 cups lemon juice
- 1¼ pounds unrefined sea salt
- 1–1½ cups dried dill weed (to taste)
- 7 heads garlic, cloves separated and grated
INSTRUCTIONS:
- 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.
- 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, adding the lemon juice and dill with the salt, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
