How to Make sauerkraut
Source of Recipe
net
How to Make
SAUERKRAUT
Ingredients:
5 pounds shredded cabbage
2 tablespoons pickling or kosher salt
Water (preferablly room temperature Spring Water)
Preparation
Pack cabbage mixed with the salt into a large stone jar (crock), tamping down with a wooden mallet working salt in until juicy.
If you have a larger Crock then just double the recipe but do it one recipe at a time. In other words in layers
Repeat until you have the amount you want.
Then add water enough to bring juice to the top.
Cover with a white cloth and weight it down with a plate.
Wash the cloth each day to remove any scum.
Next the temperature is very important. It's the life or death of the fermentation process.
Keep at a constant temp about 70 F. give or take 5 deg. for 3 days then place at a cooler temp about 60 F. to 50 F.
A root cellar is an ideal place that has this constant temperature. But a cool basement can do just as well.
Or dig a hole and coverup the top with a board covered with dirt and/or grass roots
In about three weeks you can eat it or cold pack it in jars and process for 30 minutes.
Leave 1 1/2-inches of space at the top of each jar to allow for expansion.
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