Sauerkraut by Sally OH

posted by Sally OH 08-23-100 1:57 PM


3 Tbl. salt
5 pounds shredded cabbage

In a large container, thoroughly mix salt with shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly (this allows packing without excessive bruising.).

Pack the salted cabbage firmly and evenly into a large clean crock. Press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing until the crock is filled to within 3-4" of the top. (Add water if necessary to make sure cabbage mix is submerged.)

Place a plate on top of cabbage and weigh down with heavy plastic filled with water (or whatever works) to keep the fermenting cabbage covered with brine.

Formation of gas bubbles indicates fermentation is taking place. At room temperature of 68* to 72*is best.

Fermentation is usually completed in 5-6 weeks.

You can 'can' sauerkraut in a water bath 15 minutes for pints and 20 minutes for quarts. But we like the crispness of the non-processed sauerkraut and it keeps in the refrigerator for a long long time.

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