I grew up eating a lot of sauerkraut. My favorite is probably sauerkraut with apples and pork chops, although I also love to saute some and serve it on my beer boiled, then grilled brats. However, it’s one thing I was always a little hesitant to make myself. My mom would make it in a huge vat in the basement. Here in Florida, I have neither a huge vat nor a basement. Luckily, I’ve found a much more manageable recipe that only requires a stock pot or food-grade 5 gallon bucket.
Sauerkraut is made using fermentation as a preservation method. Fermentation makes foods more digestible and adds beneficial enzymes and probiotics to the food. Fermented foods are known to help digestive issues and improve overall health. Some of these benefits are lost when foods like sauerkraut are heat processed during canning. The best way to get the maximum benefits from sauerkraut is to make it yourself.
Here in Florida, cabbage is currently in abundance. I can buy it at the farmer’s market for $1 for a large head. Since the only other ingredients are pickling salt and caraway seed, that makes this a very inexpensive recipe. I got 3 1/2 quarts of sauerkraut from 3 heads of cabbage.