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1
Late cabbage is best for sauerkraut as it is higher in sugar.
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2
Take care to measure the salt accurately- use a knife to level the tablespoon.
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3
The cabbage will not ferment properly if you add too much or too little salt.
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4
With a shredder or sharp knife, shred 5 pounds of cabbage to the thickness of a dime.
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5
Place in a large mixing bowl.
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Sprinkle 3 1/2 tablespoons of salt over the cabbage.
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Mix well with your hands.
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8
Wash a 10 gallon crock with soapy water, rinse, and scald it with boiling water.
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Drain thoroughly.
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Pack the salted cabbage, batch by batch, into the crock.
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Juices will form as you pack and press the cabbage down.
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12
Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches from the top.
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13
Press firmly with a masher to extract enough juice to cover the cabbage.
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14
Cover with 2-3 layers of clean white cotton cloth, tucking edges down against side of jar.
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15
Place a heavy scalded plate (that fits snugly inside the crock) on top of the cloth.
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Fold the cloth over the plate.
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For a weight, fill clean glass jars with water; cap with the lids and screw bands, scald the jars before setting them on the plate.
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This weight should be enough so the juice comes over the plate.
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19
Use enough weight to bring the brine 2 inches above the plate- this makes daily skimming easier.
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20
Fermentation will begin the day following packing.
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21
Keep at a cool 70 F (Fermentation will take about 3 weeks.).
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22
Temperatures above 75F will result in premature fermentation and possible spoilage.
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23
Give the sauerkraut daily care.
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24
Remove the film as it forms-- wash, scald the cover as often as needed to remove mold and film.
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25
Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is tapped gently.
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26
When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle in hot quart jars.
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27
Process in a boiling water bath for 20 minutes to seal.
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28
You can also add caraway seeds, cranberries, apples and even some garlic to achieve the taste you like.
