Homemade Sauerkraut

If you haven’t had a chance to read today’s earlier posting about Franciscan Sister Mary Joel Bieniek take a moment to peruse it. This energetic woman has done a lot to promote a sound nutritional path for generations of Minnesotans. She’s a pioneer in the food service industry in our state. (And, she’s a crackerjack when it comes to making sauerkraut.) CJK 

Homemade Sauerkraut

(Franciscan Sister Mary Joel Bieniek)

5 lb. shredded cabbage (about 2-3 heads)

3 (level) tbsp. pure granulated salt (not iodized)

• Sterilize all utensils and containers to be used: crock or another container, stomper, cloth, plastic or wooden cover, weight such as a large stone, etc.

• Remove outer leaves and blemishes from firm, mature heads of cabbage. Wash cabbage.

• Cut cabbage into quarters, remove the core and shred.

• Weigh the cabbage, sprinkle with salt and mix well.

• Pack the salted cabbage into a crock jar (or another container that is at least 5 to 6 inches deep) and press firmly on cabbage — using a stomper — until juice is formed. (The juice should cover the entire surface of the cabbage.)

• Repeat these procedures until all the cabbage is processed.

• Do not fill the crock entirely full — allow at least 4 inches of space (for fermentation foam to develop) at the top of crock jar.

• Cover the shredded cabbage with a sterile cloth followed by a wooden or plastic cover and place a weight on top of the cover to keep the cabbage submerged in the juices.

• Allow the cabbage to ferment for 4 to 5 weeks, sitting in the crock in an area that is approximately 65 to 70°F. If the juice gets low during this time, add salted hard (not softened) water.

• The sauerkraut may then be frozen or placed into sterile jars and processed (canned).

Yield: Approximately two quarts of sauerkraut

A note from Sister Mary Joel: We used to raise our own cabbage for the sauerkraut. For the last 10 to 12 years a brother-in-law of one of our sisters has been raising them for us. What a gift! They are special cabbages with solid heads that weigh about seven pounds each!

A note from Carol: Sister Mary Joel’s recipe for sauerkraut is also featured in the Franciscan Sisters of Little Falls’ “Franciscan Heritage Recipes” cookbook, which sells for $3, plus shipping and handling. Copies of the cookbook can be purchased through their gift shop by calling 320-632-0601 or by emailing info@fslf.org.