I like sauerkraut on pizza (yes!) and in Reuben Sandwiches. Several years ago I decided to try my hand at making sauerkraut. It was delicious.

The directions for making sauerkraut are found in the extension guide Pack a Pickled Product (GH 1459) available at local extension centers or on the web at http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1459.htm.

Critical factors in making kraut are:

Following are the answers to questions often asked about making “good” kraut.

Use disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. King Cole and Danish hybrids are good varieties. Early varieties are lower in sugar and less desirable for making kraut. For best kraut, shred cabbage and start kraut between 24 and 48 hours after harvest. (Penn State).

A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. Freezer bags sold for packaging turkeys are suitable for use with 5-gallon containers. Caution: Be certain that foods contact only food-grade plastics. Do not use garbage bags or trash liners.

The ideal fermentation temperature is 70º to 75ºF. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may not ferment. Above 75ºF, kraut may become soft. Choose an area for fermenting where the temperature doesn’t fluctuate more than a degree or two. Keep a thermometer in the area for monitoring.

Source: National Center for Home Food Preservation (http://www.uga.edu/nchfp/index.html)