If you are looking for a fun and new activity to do with your kids I recommend making a jar of sauerkraut this summer! It took me 2 years and five failed batches before I finally figured out all of the nuances of this process, but it was well worth the wait.
Today I’m sharing 6 mistakes to avoid and what to do instead so that your first batch can be successful and a fun check on your summer bucket list.
6 Mistakes to Avoid When Making Sauerkraut
- Not shredding finely enough: Use a cheese grater or food processor with grating attachment
- Using not enough or too much salt: Add 2T for every 3 cabbages (2/3 T for one cabbage)
- Filling the jars too much: Leave 2-3 inches at the top so there is room for the weight and brine
- Not using the outside cabbage leaf to contain everything: Use the outside 2 cabbage leaves to cover the shredded cabbage and make sure all of the pieces are submerged over the brine
- Not having adequate weight/pressure to hold things down: Rocks work but the whole process was cleaner, didn’t smell or attract fruit flies when I got this weight and self burping lids/
- Not waiting long enough: It takes a full two weeks even here in the south where it is hot for the sauerkraut to finish. It will switch from a light green to a light yellow/brown color throughout the entire jar.
Tips for Making Sauerkraut with Kids
- Decide whether this is a good time to work with just one child or do everyone together.
- Let everyone know what the whole process is ahead of time.
- Prep everyone to take turns and let them know what their turn is going to be.
- Know it doesn’t have to be perfect and it can be messy.
- Do it at a time when you aren’t stressed or starving because it’s not fun to cook with other people then.
- Turn it into a science experiment and have them track the color until it is done and see how long it takes.
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