Re: Homemade Sauerkraut
Posted: 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.
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.