Great Granny Mae’s Homemade Old Fashioned Sour Kraut Recipe

Homemade Chopped Kraut

Description: Craftedt by Lovie Mae Holder, this Homemade Chopped Kraut recipe is a testament to traditional home preservation methods. Perfect for those who love the tangy, fermented flavors of sauerkraut, this recipe transforms fresh cabbage into a delicious, versatile condiment. Ideal for accompanying meals or as a base for various dishes, this kraut brings a homemade, rustic charm to your kitchen.

Prep Time: 30 minutes

Cook Time: N/A

Inactive Time: 7 days (for fermenting)

Servings: Varies depending on the amount of cabbage used

Ingredients:

• Fresh cabbage (quantity as desired)

• Salt (1 teaspoon per quart of chopped cabbage)

• Cold water

Instructions:

1. Begin by thoroughly rinsing the fresh cabbage. Shake off any excess water.

2. Chop the cabbage into your desired consistency. You can chop it finely for a traditional sauerkraut texture or leave it in larger chunks for a more rustic feel.

3. Sterilize quart jars by boiling them in water or using a dishwasher with a sterilize cycle.

4. Pack the chopped cabbage loosely into the sterilized jars. Ensure there’s enough room at the top to allow for expansion during fermentation.

5. Add 1 teaspoon of salt to each quart of chopped cabbage. The salt is crucial as it inhibits the growth of unwanted bacteria and promotes fermentation.

6. Pour cold water over the cabbage, ensuring it is completely submerged. Leave some space at the top of the jar to allow for the release of gases.

7. Seal the jars with their lids. Store them in a cool, dark place for at least 7 days to allow the fermentation process to take place. You might notice bubbles or a slight change in color, which are normal signs of fermentation.

8. After at least 7 days, open the jars to release any built-up gases. At this point, you can taste the kraut to see if it’s reached your desired level of fermentation.

9. Drain the water from the kraut before using. You can then fry it in a skillet with oil or your preferred seasonings to enhance its flavor.

Notes to Make it Better:

• For added flavor, consider mixing in caraway seeds, garlic, or dill when packing the cabbage.

• Ensure your jars and utensils are sterilized to prevent contamination.

• If you notice any mold or unusual odors during fermentation, discard the kraut as this indicates spoilage.

Nutritional Information:

• Nutritional content will vary based on the amount of cabbage and salt used. Generally, sauerkraut is low in calories and a good source of dietary fiber and vitamin C.

Enjoy your homemade chopped kraut as a flavorful addition to sandwiches, salads, or as a classic side dish!