LOCATION: Recipes >> Preserving >> Sauerkraut 05
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Sauerkraut 05
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Old Country Home Made Sauerkraut
3 to 4 days before you intend to use it, clean off the top leaves
of a healthy cabbage. Do not leave any bruised leaves. Save 1 leaf
without slicing, in whole. Slice it thin and press it down into a
preferably clay pot. But I've made it often in large Glass jars as
well as Ceramics.
Boil water until it comes to a very good rolling boil, then add 1
Tablespoon of Salt per Quart of water. Let it cool until luke warm.
Cover the cabbage up to 3/4 way. Not all the way, with the salt
brine.
Cover the cabbage with 1 leaf of lettuce you have saved. Place a
slice of Sourdough bread on the cabbage leaf. This will start it
to ferment. No chemicals needed.
Place a plate upside down over the cabbage. The plate should just
fit and almost cover the opening. If it has a half inch or so gap
around in the inside, it's no big deal. The idea is to put a weight
on it to press the cabbage under the water and keep it there.
For weight, I've used a brick, wrapped in aluminum foil, then placed
in a plastic bag as well. We need to avoid contamination.
Make sure you use an item heavy enough to press the cabbage down
well and keep it under.
Keep it in a warm place for 3 to 4 days. Top of refrigerator, where
the warm air comes out, or any other place where it doesn't get
cold and fermentation can take place.
After you have waited the 3 to 4 days and you feel it is ready (by
tasting, and smell), you want to refrigerate the cabbage for a day
or half a day at least. I can never wait:)
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