Sauerkraut

Sauerkraut
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Ingredients
  1. Cabbage
  2. Salt
Instructions
  1. Work with 5 pounds of cabbage at a time. Rinse heads under cold running water and drain.
  2. Cut heads in quarters and remove cores.
  3. Shred or slice to a thickness of a quarter.
  4. Put cabbage in a suitable fermentation container and add 3 tbsp salt.
  5. Mix thoroughly, using clean hands.
  6. Pack firmly until salt draws juices from cabbage.
  7. Repeat shredding, salting, and packing until all cabbage is in the container.
  8. Be sure the container is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).
  9. Add plate and weights, cover container with a clean bath towel.
  10. Store at 70-75 degrees Fahrenheit while fermenting.
Notes
  1. At temperatures between 70-75 degrees Fahrenheit, kraut will be fully fermented in about 3-4 weeks; at 60-65 degrees Fahrenheit, fermentation may take 5-6 weeks. At temperatures lower than 60 degrees Fahrenheit kraut may not ferment. Above 75 degrees Fahrenheit, kraut may become soft. If you weigh the cabbage down with a brine-filled bag (6 tablespoons salt to 1 gallon of water), do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2-3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months.
Tracie's Community Farm, LLC http://traciesfarm.com/wordpress/

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