Oktoberfest Sauerkraut
Ingredients
- 2-3 heads of cabbage, green or red
- ( You can add other vegetables like carrots or apples or hot peppers, and spices like caraway seeds or cumin or fennel seeds)
- 1-3 tablespoon of salt
Directions
Nothing says October like sausage and sauerkraut. Weston has the gear to help you create your own Oktoberfest feast. From meat grinders and sausage stuffers to cabbage shredders and seasonings, we've got what you need to make an oktoberfest feast.
- Shred cabbage into a meat lug or bus tub.
- Add additional vegetables or spices if desired.
- Sprinkle with salt and massage into cabbage.
- Knead the cabbage, or pound with a rolling pin,until there enough liquid is generated to cover the cabbage.
- Stuff the cabbage into jars, pressing the cabbage underneath the liquid. If you need to, you can add a bit of water to completely cover the cabbage. (You have some flexibility on the jars you decide to use- it can be a traditional canning jar, or one with an airlock lid, or even just covered with a towel.
- Keep the cabbage out at room temperature (~ 60-70°F is preferred) to culture for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release gas pressure
- Once the sauerkraut is finished, put a tight lid on the jar and move refrigerator to store. The flavor will continue to develop as it ages but the fermentation lessens with cooler temperatures.
