0 Picture
Ingredients
- 15 heads of cabbage
- 2 1/2 lbs. salt
- A wooden stomper
- A round board
- A small square of cloth
- A heavy stone
- An 8 gallon stone jar
Details
Preparation
Step 1
Select large heavy cabbages, remove and reserve outer leaves. Cut in quarters, remove and discard core. Slice quarters very fine on large cabbage cutter.
Into a large granite or enamel lined pan or kettle, place 5 lbs of the shredded cabbage, sprinkle with 1/4 cup salt, mix thoroughly and then pack into a large crock.
Pound and stamp down the cabbage with a wood stomper until the brine flows and covers the cabbage.
Mix another 5 lbs of cabbage with a 1/4 cup salt and pack into the same crock and pound as before until covered with brine. Continue until all cabbage is used. Cover with large cabbage leaves and a fitted square of cloth.
Weight down with a board and stone to keep the content under brine. Leave enough space in crock for the cabbage to swell and ferment without overflowing.
Put in warm place to ferment. In two weeks lift off stone and board and remove the scum, if any, carefully lifting up cloth, picking it up by the corners to catch all the scum. Wash cloth, board and stone and sides of crock, cover again with cloth, board and then remove to a cool place.
Sauerkraut is now ready to use.
Remove scum and washcloth, board, and stone weekly as long as kraut lasts. Or the fermented kraut may be packed in jars. Use enameled lids. Cover with brine, heat thoroughly in a hit water bath and seal. If there is not enough brine add 1/4 cup salt and mix with 1 quart of water.
Review this recipe