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Sauerkraut




Source of Recipe


Farm journal, friends and the Internet


Recipe Introduction


Use pure granulated sack salt.
Remove and discard outer leaves from firm, mature cabbages. Wash, drain, cut in halves or quarters and remove and discard cores.
Shred and salt 5 pounds at a time with shredder or a sharp knife. It should be no thicker than a dime.
Sprinkle 3 1/2 tablespoons salt over each five pounds of cabbage and mix thoroughly.
Pack firmly and evenly with a potato masher into a stone jar or crock, that has been washed, rinsed and scalded with boiling water.
Repeat 5 pounds at a time until crock is full to within 5 inches from the top. Press firmly down with potato masher to extract juices to cover cabbage by the time the crock is finished. Keep the cabbage covered with juice.
Cover with 2-3 layers of white, clean cloth, tucking edges down against inside of jar. Place a heavy plate that just fits the crock, that has been scalded, and weight it down with a jar filled with water so that juice comes over plate. Ferment at 70 degrees F. as best temperature.
Daily remove the film as it forms and replace the cloth with a new cleaned cloth.
When bubbling stops in 2-3 weeks, or 4 in colder weather, Tap crock gently. If no bubbles rise, fermentation has ended.
Store at 55 degrees, having removed the plate, cloth, and weight. Hold in the crock with wooden lid or cloth stretched over top and secured with rubber bands or ties, at 55 degrees F. through winter, as you use it.