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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ruby Zitler's Sauerkraut Recipe

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This recipe for Ruby Zitler's Sauerkraut is from The Snyder Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shredded Cabbage
Canning Salt
Directions:
Directions:
To each 5 quarts of cabbage add one heaping Tbsp of the salt. We use a 5 quart ice cream bucket to measure our cabbage. Dump the bucket of cabbage into a Stone Crock and sprinkle the salt on that bucket of cabbage. Punch down each bucket and salt with any kind of heavy tool to make its own juice. Repeat this with as much as it takes to fill your crock. Cover with some sort of plastic lid, plate or platter. (Do not use metal) and put a heavy stone on top of that to hold it down and tight. Remove lid and skim off any waste on top every day and punch down again to bring up the juices again. Replace lid and stone. After 14 days it will be ready to put into jars for canning. Pressure at #5 for 10 minutes. This is one of our favorite family recipe's and events and we have been known to fill up a 20 gallon crock and a 10 gallon crock at one time. Aproximately 6 gunny sack bags of cabbage. Approximately 200 pints of sauerkraut.

 

 

 

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