How to Prepare Tasty Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) delicious and handy!

Whether you are a college student just starting your very own culinary experiments or a skilled cook with lots of dinner parties under your belt, there is constantly something new to learn about cooking. We hope these Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) recipe and tips can help you in your kitchen area tonight, as well as get used to fantastic home-cooked meals.

Provide Cabbage (1 medium).
Provide water.
Use salt.

Short Tips:

Dissolve salt in hot water until no more grains are visible. Let cool completely..
I usually cut my cabbage in half or in quarters. This cabbage here is a called "filderkraut" or "spitzkohl" because of its shape. Apparently it's good for sauerkraut, heh. Anyway you can use whatever kind of cabbage you want..
Put whole or halved cabbage into a bucket or ceramic crock. Pour in the the cooled salt brine solution..
The cabbage needs to be completely submerged under the water, so you need to weigh it down with something. I usually lay some plastic wrap over the top of the cabbage and then put a plate top..
On top of that I put a heavy weigh like a jug of water, etc. (make sure the plate and the weight are washed and clean). Here I'm using a special ceramic weight for fermenting vegetables. Cover with a lid or cloth to keep things out of the container..
Now just wait for the fermentation to happen! You'll probably start seeing bubbles after a couple days. Check the sauerkraut every day or two and skim off the bubbles. Make sure you label the date on your sauerkraut so you know how long it's been fermenting!.
The time you need to ferment depends on how warm or cold it is, as well as your taste preference. For me, in the winter I usually give the sauerkraut at least 4 weeks up to 6 weeks. In spring/autumn, maybe around 2-3 weeks. Summer could be 1-2 weeks, but if it's VERY hot, the sauerkraut won't taste that great, so I'd avoid hot weather..
You can test by taking out the cabbage. It should have become somewhat softened and yellowish in color. It's okay to cut the whole cabbage open and check/taste the center. If you want it to ferment longer, just return it to the crock and let it go for another few days or longer..
You can also start eating it "young" and keep fermenting the rest for longer so you can enjoy different stages of maturity. Just take some out and cut it up and return the rest of the chunk. If you don't want it to ferment anymore, then move the sauerkraut to the refrigerator..
NOTE 1: The water will start to become cloudy/white-ish after several days or a week or two if it's cold. It's very likely you can get some white wrinkly, filmy looking mold developing at the surface of the water which is OKAY! You do not need to throw away the sauerkraut. Just continue to skim off as much as you can every day. Under the water the sauerkraut bacteria are creating an acidic, sour environment that prevents any "bad" bacteria and mold from surviving..
NOTE 2: The sauerkraut will probably be smelly. That's OKAY too! It's just product of the fermentation process. Whenever I open the lid to check my sauerkraut, I open a window or turn on the ventilation fan :P.

Since you have read Homemade Sauerkraut (Brine method for whole, half or quartered cabbage) recipe, it is the time for you to head to the kitchen area as well as prepare some excellent food! Keep in mind, cooking is not an ability that can be one hundred percent right in the beginning. Practice is needed for you to master the art of food preparation.

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