Directions: |
Directions:Use good sound heads of mature cabbage. 1 pound of salt to 40 pounds of cabbage; 2 ounces / 3-1/2 Tbsp to 5 pounds. 1 pound fills 1 pint glass jar.
Remove outside green and dirty leaves. Quarter the head and shred the cabbage finely. Put 5 lb of shredded cabbage and 2 ounces of salt into a large pan and mix firmly with hands. Pack gently into a large crock with a potato masher. Repeat until crock is nearly full. Cover with a clean cloth, plate, and weight. During the curing process the kraut requires daily attention. Remove scum as it forms and wash and scald the cloth often to keep it free from scum and mold. Fermentation will be complete in 10-12 days.
As soon as kraut is thoroughly cured, pack into clean canning jars, adding enough of the juice (or a weak brine made by dissolving 2 tablespoons of salt in a quart of water) to fill jars to within 1/4 inch of top. Place cap, screw band on tight. Water bath for 15-20 minutes.
To ferment in individual jars - select, prepare, and mix cabbage with salt as above. Pack solidly into clean canning jars. Fill with cold water to within 1/4 inch of top. Place cap, screw band on tight. This will ferment for 3 to 4 days. When fermentation ceases, wash outside of jars, tighten screw bands if loose, and store jars without processing. Kraut will be ready in 4 to 6 weeks. If stored in cool place, will keep for many months. |
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