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SAUERKRAUT

About 50 lbs cabbage
1 lb pure granulated salt

Remove the outer leaves and any undesirable portions from firm,
mature heads of cabbage; wash and drain. Cut into halves or
quarters; remove the core. Use a shredder or sharp knife to cut
the cabbage into thin shreds about the thickness of a dime.

In a large container, thoroughly mix 2 T. salt with 5 lbs shredded
cabbage. Let the salted cabbage stand for several minutes to wilt
slightly; this allows packing without excessive breaking or bruising
of the shreds.

Pack the salted cabbage firmly and evenly into a large clean crock
or jar. Using a wooden spoon or tamper or the hands, press down
firmly until the juice comes to the surface. Repeat the shredding,
salting and packing of cabbage until the crock is filled to within
3 or 4 inches of the top.

Cover cabbage with a clean, thin, white cloth (such as muslin) and
tuck the edges down against the inside of the container. Cover
with a plate or round paraffined board that just fits inside the
container so that the cabbage is not exposed to the air. Put a
weight on top of the cover so the brine comes to the cover but not
over it. A glass jar filled with water makes a good weight.

Another method of covering cabbage during fermentation consists of
placing a plastic bag filled with brine on top of the fermenting
cabbage. The brine filled bag seals the surface from exposure to
air, and prevents the growth of film, yeast or molds. It also
serves as a weight. For extra protection, the bag with the water
in it can be placed inside another plastic bag. The brine should
be made of 1 1/2 T per quart water.

Any bag used should be of heavy weight, watertight plastic and
intended for use with foods.

The amount of brine in the plastic bag can be adjusted to give just
enough pressure to keep the fermented cabbage covered with brine.

Formation of gas bubbles indicates fermentation is taking place.
A room temperature of 68-72 F is best for fermenting cabbage.
Fermentation is usually completed in 5 to 6 weeks.

TO STORE: Heat sauerkraut to simmering (185-210 F). Do not boil.
Pack hot into hot jars, leaving 1/2 inch head space. Remove air
bubbles. Adjust caps. Process pints 15 minutes and quarts 20
minutes in boiling water bath. Yield: about 18 quarts.


Notes:

Use pure granulated or pickling salt. Un-iodized salt can be used,
but additives in the salt that prevent caking may make the brine
cloudy. IODIZED TABLE SALT SHOULD NOT BE USED!

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