Sour Kraut
Source of Recipe
Mabel Mertz of Southern Alberta
List of Ingredients
5 lbs shredded cabbage (About 6 quarts, pressured)
2 oz salt (3 tablespoons)Recipe
Shred cabbage finely. Put into large pan. Mix cabbage and salt with your hands. Pack gently with hands or potato masher. Repeat until crock (Al uses 6 gal plastic bucket) is nearly full. Cover with cloth, plate, and clean rock or something heavy. During the curing process, kraut needs daily attention. Remove scum as it forms and wash and scald cloth often, to keep it free from scum and mold. At room temperature, fermentation sill be complete in 10 to 12 days. Pack into jars, adding enough juice to full jars. Often, there is not enough juice. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water. Screw bottle lids on tight and process in a boiling water bath for 15 minutes. After bottles are cool, be sure they have sealed before putting them away.
|
|
member logon
