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LOCATION: Recipes >> Preserving >> Sauerkraut 06

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Mature cabbage
Pickling salt

Use good sound heads of mature cabbage. One pound of salt with 40
pounds of cabbage; 2 ounces (3 1/2 Tablespoons) with 5 pounds of
cabbage. One pound fills a one pint jar. It is important to use
the ratio of salt to cabbage. Too much salt or too little salt will
spoil the kraut.

Remove outside green and dirty leaves. Quarter the head removing
most of the core and shred the cabbage finely. Put 5 pounds of
cabbage and 2 ounces of salt into a large pan and mix with the
hands. Pack gently into the crock with a potato masher. Repeat
until you have used up all the cabbage. Use the potato masher to
break down the cabbage and bring the juice to the top. Cover with
a cloth, plate and weight to keep the sauerkraut under the juice.
During the curing process, kraut requires daily attention. Remove
scum as it forms and wash and scald the clothe often to keep it
free from scum and mold. Set in a place where the temperature will
range in the 50s or low 60s. Fermentation will be complete in about
three weeks depending on how much kraut you have in the crock. The
kraut ferments from the top down.

As soon as kraut is thoroughly cured, pack into clean canning jars,
adding enough of the kraut juice to fill jars to within 1/2 inch
of the top of jar. Put on cap, screwing the band tight. Process
in water bath for 15 minutes.

We prefer to freeze the kraut by packing it in double bags leaving
some space for the kraut to still work until it freezes. When it
thaws it tastes just like fresh kraut.


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