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Sauerkraut Recipe

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This recipe for Sauerkraut, by , is from Favorite Recipes from the The Kyler/Mays Family, 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!

Contributor:  
Contributor:  
Lisa Mays

Category:
Category:

Ingredients:  
Ingredients:  
20 Pounds of Cabbage (about five large heads)
¾ cup canning salt

Directions:
Directions:
20 Pounds of Cabbage (about five large heads)
¾ cup canning salt

Remove outer leaves and any undesirable portions from firm, mature heads of cabbage. Wash and drain. Cut into halves or quarters and remove core. I use my large Kitchen Aid mixer and the Slicer/Grinder attachment with #4 slicing blade to shred cabbage into large pan, but you can chop cabbage any way you like. After shredding first head (about five pounds), sprinkle with about 3 Tablespoons of salt and mix thoroughly then pour into six gallon crock. Press down firmly until juice comes to the surface. We use my Pampered Chef potato masher, but Les is looking for something a little bigger with no holes. Repeat with each head of cabbage until crock is filled to within 3-4 inches from top. You’ll be surprised how much brine you see developing. Just keep “stomping” it every five or ten minutes to make sure that it compacts. When you come back to your crock to add the second head of shredded cabbage, the brine will probably be covering the first head. (If more brine is needed to cover cabbage, make more by mixing 1½ Tablespoons salt to 1 quart of water, bring to a boil and cool.)

Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of crock the best you can. Weight cabbage under brine. We used a dinner plate the size of the crock opening and then on top of that, we put about a gallon of water into a garbage bag and sat it on top of the plate. Formation of gas bubbles indicates fermentation is taking place.
Remove and discard scum formation each day. Store crock in a cool place. Fermentation is usually complete in 3-6 weeks.



To CAN: bring sauerkraut to a simmer (180 degrees) in a large saucepan. Do not boil. Pack hot sauerkraut into hot jars, leaving ½ inch headspace. Ladle hot liquid over sauerkraut leaving ½ inch headspace. Remove air bubbles. Adjust two-piece caps. Process QUARTS 20 MINUTER OR pints 15 minutes, in a boiling water bath.



To FREEZE: Fill quart sized freezer bags. Stand upright in freezer. After ‘kraut is frozen, vacuum & seal label and return to freezer.

Personal Notes:
Personal Notes:
Each of our SIX GALLON CROCKS produce about 18 Quarts of Sauerkraut.

 

 

 

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