Ingredients:

5 pounds shredded cabbage
2 tablespoons pickling or kosher salt
Water (preferably room temperature Spring Water)

Preparation

Pack cabbage mixed with the salt into a large stone jar, 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 about 2 inches over the top of the cabbage.
weight it down with a plate and cover with a white cloth.
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.
Wash the cloth each day and remove any scum.
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.

 

Kraut Recipes:

Sauerkraut Salad
Sauerkraut Soup

---------------===============*===============---------------

Pssst!

Today You are visitor:

Free Search Engine Submission

Submit your page to popular sites for free, using one form!