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HOMEMADE SAUERKRAUT Wash, quarter remove core and shred hard, fully mature cabbage. Weigh and then thoroughly mix 1/4 pound pickling salt with each 20 pounds of cabbage. Firmly pack into stone crock with wooden plunger. Cover with white cloth and board cut to diameter of crock. Weigh board down with approximately 3 pound stone. Start cabbage curing in sunny spot outside, covering crock with black garbage bag. Protect bag from puncture holes with large flat board overnight. Check daily for fermentation. Remove scum daily thereafter. Sauerkraut is cured and ready to can in 2 to 4 weeks, depending upon temperature at which it is cured. When properly cured, sauerkraut is yellow- white and free of white spots. Pack sauerkraut into hot Ball jars, leaving 1/2-inch headspace. If there is not enough juice to cover, add brine made by dissolving 2 tablespoons salt in 1 quart water. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: 6 to 7 quarts from 20 pounds of cabbage. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |