One of the very few things we kept after selling the house, de-stuffing and casting off was Joanie's canning tools. We have traveled with these in the basement and yesterday we canned 18 pints of sauerkraut. We also carried a 5 gallon earthenware crock in which the cabbage fermented.
About six weeks ago, Joanie went to the local farmer's market and purchased 25 lbs of just harvested Carteret County cabbage. She chopped it all up and put it in the crock pot with a salt brine solution. I guess that the fermentation process is carried out by a brine bacterium.
Anyway, yesterday Joanie and I poured the contents of the crock pot into big pans on the stove and Joanie brought the sauerkraut to a boil and after letting it cool a bit, canned it in pint jars which requires more boiling. Joanie used to can sauerkraut into quart jars but that is a bit much to eat now with just the two of us.
Joanie's recipe is the best! Store bought sauerkraut pales by comparison. I really cannot accept the washed down taste of store brands. Joanie's pork and sauerkraut over mashed potatoes is real comfort food for me!
We don't have the big kitchen we once had but a kitchen project like canning is still possible; you just have to be organized with your space. Joanie's big wish is for an outdoor kitchen here at Plan B. I'll let you know when we finish with this batch of sauerkraut.