Homemade Sauerkraut

Sausage making and curing meats.

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Re: Homemade Sauerkraut

Postby Stan41 » Sun Feb 09, 2014 5:56 pm

Here's my method:

Sauer Kraut
Makes 15 pints.

15 pounds shredded cabbage. Chop however fine you like.

3/4 cup pickling salt (or 1/4 cup salt per 5 lbs. cabbage) (16 Tablespoons are in a cup)

Mix cabbage and salt. 5 lbs. cabbage & 1/4 cup salt at a time

Mash & bruise cabbage until some juice appears.

Pack salted cabbage in 3 or 4 gallon crock or plastic bucket.

Weight down with a plate & something to hold plate down.

Cover with cloth & large rubber band.

Let it set 14 to 18 days in room 60-70 degrees. Check often to be sure cabbage is in juice.
Stir up from the bottom a few times.
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