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Finally Sauerkraut

Finally the sauerkraut was ready! All total it took about 3 weeks.


1 head cabbage
1 T kosher salt
salted water

For cooking sauerkraut

2T butter
1T olive oil
1/4 c brown sugar
1T caraway seeds

Shred cabbage. (I did it by hand but no one will think less of you if you use a food processor - hey you're making your own sauerkraut!). Rub salt into cabbage. Let sit for at least two hours. Meanwhile you can simmer the water with salt in it. It needs to taste like what you would make pasta in - like sea water. Heat water until salt dissolves. Let the water cool.

Smash the cabbage into a glass jar. You really need to press it down tight into the jar. Add water to cover the cabbage by about 2". Place a piece of cheesecloth over the cabbage. Put a plate over the cheesecloth. (I used a plastic top to a sour cream container). It needs to be big enough to cover most of the cabbage. Now place a weight on top of the plate (I used a bottle of water). Next cover with a kitchen towel. Use a rubberband to secure the towel over the jar. Set aside for several weeks to cure. You will notice some foam gathering at the top and it will look like the liquid is bubbling - that is fine. It does give off a little bit of a scent but it is not offensive.  I was able to keep it in the kitchen.
Rinsed and Ready
Drain the sauerkraut. Then give it a good rinse. I only cooked about 1/2 of the batch and sealed the rest away for another day.

Melt the butter and add the oil in a skillet. Let it cook down for a few minutes. Then add the brown sugar. Continue to cook.  I like it cooked down quite a bit to a point where it starts to caramelize. (It almost looks like caramelized onions because of the size of the cabbage). Then add the caraway seeds. Taste if it tastes too sweet add a little bit of vinegar.
I prefer it dark and caramelized
Served with nice grilled Kielbasi my Grandmother would be proud


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