The Thompson Library & Archives Blog

Harvest Memories: Sauerkraut and Simple Summer Preserving

Late summer always brought a sense of abundance for my family. My grandparents were farmers, and my dad, though not a farmer, still maintained a large garden. Each August and September, our dinners were filled with fresh vegetables straight from the backyard. I remember my dad heading out with a knife and a colander before dinner and coming in with fresh tomatoes, cucumbers, lettuce or whatever was ready to pick. These were the best dinners of the year. Fresh veggies are one of the real pleasures of having a garden. Sometimes you can't eat it all when it comes in though. My grandparents and parents also understood the value of preserving surplus produce, allowing the garden’s bounty to last throughout the year.

Though my own harvests are smaller, I still make it a tradition to preserve food every fall. There’s nothing quite like opening a jar of pickles or home-canned fruit on a cold winter day.

Preserving food doesn’t have to be intimidating. Some methods may require special tools—pressure canners, food mills, jars and lids. Yet there are a few techniques that require nothing more than basic kitchen equipment. One of the simplest methods of preserving is making sauerkraut. All you need is cabbage, salt, and a sturdy container. Not only does preserving extend your harvest, but certain methods, like fermenting sauerkraut, add new nutritional benefits. Sauerkraut is rich in probiotics, which studies have shown help to support digestive health.

Lactic acid fermentation is the secret behind sauerkraut. When salt is mixed with shredded cabbage, it pulls out moisture and creates brine that provides a low-oxygen environment in which naturally occurring lactobacillus bacteria thrive. This lactic acid preserves the cabbage and develops the sour, complex flavors that make sauerkraut so delicious. You can make pickles, kimchi, and sauerkraut using these methods, so this recipe can be used as a jumping off point to try different vegetables or spices. I almost always have jars of fermenting cucumbers and kimchi in my fridge to snack on. You'll be surprised how little effort goes into making something so tasty.

Basic Sauerkraut Recipe

Ingredients:

5 lbs shredded cabbage

3 Tbsp kosher salt

Large jar or ceramic crock

Instructions:

1. Remove any damaged outer leaves and cores from the cabbage. Shred the cabbage using a knife, food processor, or mandolin—aim for thin shreds similar to those you’d find in coleslaw.
2. Place the shredded cabbage into a large container. Sprinkle the salt over the cabbage, then mix thoroughly to combine.
3. Massage the cabbage gently and let it sit until juices begin to collect at the bottom. The salt helps draw out moisture, which will soon cover the cabbage.
4. Transfer the cabbage into the jar or crock, pressing firmly so the juice rises to cover the shreds. To keep the cabbage submerged for several days, place a plate with a clean stone or a sealed bag filled with salt water* on top, ensuring all cabbage remains underwater.
5. Let the container sit at room temperature for about one week. You’ll notice more liquid and small bubbles as fermentation begins. Taste the sauerkraut periodically. As the fermentation continues the sauerkraut will taste more tangy and sour—when the flavor is to your liking, place in a jar with a lid to stop the fermentation. Store it to the refrigerator, where you can enjoy it for several more weeks.

For longer-term storage or for large batches, you may opt to can the finished sauerkraut.

*Tip: Use salt water in the bag so that if it ruptures, it won’t dilute the brine or spoil the ferment.