 |
|
Sauerkraut
15 lb cabbage
3 lb salt
1 c caraway
2 gallons cider vinegar
3 gallons water
Combine water, vinegar, and salt. Bring to a boil, then cool to
room temperature. Clean and shred the cabbage. Place in a PLASTIC
or CERAMIC container at least half-again the volume of the shredded
cabbage. Sprinkle with caraway as you are adding the cabbage to
the container. Cover with the brine, cover container, at let sit
in a cool, dark place for at least two weeks. The cabbage should
ferment. After two weeks, check every few days until fermentation
has stopped (no more bubbles in the brine). Drain brine off of
cabbage, strain through several layers of cheese cloth, and reserve.
Pack canning jars with cabbage, leaving 1/2" headspace. Cover
cabbage with reserved brine, seal jars, and process for 10 min.
|
|
Sauerkraut 04