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Sauerkraut Recipe
Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.
Ingredients:* 25 pounds cabbage (the average head of cabbage weighs 3-4 pounds)
* 1/2 pound pickling salt, about 3/4 cup
Directions:
1. Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
2. In a large container, thoroughly mix 2 tablespoons salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly.
3. Pack the salted cabbage firmly and evenly into a large clean crock or suitable container. Using a wooden spoon or hands, press down firmly until the juice comes to the surface.
4. Repeat this process, shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
5. Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a large plate. Put a weight on top of the plate so the brine covers the cabbage. A glass jar filled with water makes a good weight or see the alternative method in the notes below.
6. Periodically, remove the weight/cover and skim off any slime that develops on top of the mix.
Notes:
1. An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavyweight, watertight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
2. Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.
3. Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags.
Makes about 8 quarts.
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