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Homemade Sauerkraut Recipe

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This recipe for Homemade Sauerkraut is from The Pestka 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:  
15 large heads cabbage
canning salt
Directions:
Directions:
Shred 5 heads cabbage add to at least a 10 gallon crock. Sprinkle with about ¼ cup canning salt, work till cabbage makes juice. Shred 5 more heads, add 2 Tbsp. salt work again, mixing all together, taste-make sure mixture is salty but not too salty, salt is needed for fermentation. Shred remaining cabbage adding 2 Tbsp. salt working mixture together. Make sure cabbage juice covers all of cabbage. Put glass plate on top to cover pushing down till juice covers plate, add 2 qt. jars of water to weight plate. Cover top of crock with dry cloth and tie down, then cover with trash bag to keep cloth dry.
Let crock stand outside for about 12 days (in shade)
Take plastic bag and cloth off. If mold has formed around edge carefully remove it and throw away.
By handful squeeze out liquid, put into quart bag seal and freeze.
Personal Notes:
Personal Notes:
May use bag filled with water to cover cabbage.
Put small bags into larger bag in freezer to prevent sauerkraut smell.

 

 

 

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