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Sauerkraut; , Making




Source of Recipe


David
One way of making Sauerkraut;


I thinly grate cabbage into a large bowl or pot ... ... by hand mix and squeeze into each large head of cabbage graded about two teaspoons of "Canning Salt" ( Do Not Use Iodized), let sit an hour ... mix and squeeze again! Then pack (not too tight or lose) directly into quart jars leaving about 1" headspace (old spaghetti sauce jars work well if you haven't canning jars) . Add enough water (bottled or well water "not city water with chlorine+fluoride" to come 1/2" from top rim, ... put lid on "real loose" so air can escape. Then the magic starts .. it bubbles...smells like pickles and excess water oozzes out! put jars in a pan or tray to catch the excess water. after 5 days remove caps-lids & bands wipe rim with clean cloth and seal tightly + store for winter. This will be a mild kraut that you will not have to wash out pounds of salt before cooking. I add a little Kummel (Caraway) seed to the mix ... ... although it can be added when cookin.

Note from me, I would either fill the jars completely or weigh down the cabbage so none remains above the liquid, then I would pour off the liquid to about a 1/2 inch head space when sealing jars to store.