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Homemade Sauerkraut




Source of Recipe


Friend-Wendy Goska


Recipe Introduction


HOMEMADE taste sooooo much better!!!


List of Ingredients




5 lbs. Cabbage, Use good-sound heads of mature cabbage.
3 1/2 T. Salt

Recipe



Remove outer green and dirty leaves.
Quarter the heads and shred. Put 5 lbs. cabbage and 2 oz. (3 1/2 T) salt into a large pan and mix with your hands.
Pack gently into a large "CROCK" using a potato masher.
Repeat until the crock is nearly full. Cover with a cloth, plate, AND heavy weight. During the curing process, kraut requires DAILY attention. Remove scum as it forms and wash and scald the cloth often to keep it free from scum and mold. Fermentation will be complete in 10-12 days.

As soon as kraut is cured, pack into hot sterilized jars-adding enough of the kraut juice OR a weak brine made by dissolving 2 T. salt to 1 qt. water, fill the jars to within 1/2" from top of jar. Put on cap, screw band tightly.
Process in water bath for 15 minutes.

***One pound fills 1 pint glass jar***