Topic: RC: Sauerkraut
Author: Larry Greenly
Date: Wed Mar 13 11:47:41 2002
SAUERKRAUT

25 lbs cabbage
salt

1. Let cabbage sit for a day at room temp.
2. Trim outer leaves, wash heads.
3. Cut into quarters or halves, remove cores.
4. Finely shred cabbage to about 1/8".
5. Weigh shredded cabbage and add correct proportion of salt:

1 Tablespoon of salt/2 pounds of cabbage

6. Mix together, let stand for 3-5 minutes.
7. Place in layers in 3 gallon crock, pressing down to release brine (brine continues to form for 24 hrs).
8. Let ferment for about 2 weeks (if very cool may take 5-6 weeks). The cabbage should be submerged and covered (see tips below). Remove any scum as needed.
9. It''s complete when bubbles stop rising, although fermentation will continue. Taste to determine when you want to stop.
10. Pack in hot, sterilized jars and process in boiling water bath (qts, 20 min; pts, 15 min). If not enough liquid add hot brine (1.5 tablespoons/1 quart water) to within 1/2 inch headspace.

TIPS:

I''ve used a crock, but prefer a new, round polyethylene wastebasket. Pack the cabbage as described above. Slip a plastic garbage bag over the top of the wastebasket and find a plate that fits into the wastebasket. Place the plate on top of the garbage bag and weight it down with a gallon of water or some such thing. This is the easiest method I''ve found for covering and weighting.

My neighbors like my sauerkraut so much, they periodically throw out hints such as, "sure feels like a sauerkraut night. Oh, well."