Homemade Sauerkraut

Instructions

1. 1

   To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately.

2. 2

   Allow 2 ounces salt to each 6 pounds of cabbage. 48 pounds cabbage 1 pound salt Let cabbage heads stand at room temperature for about 24 hours to wilt.

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   This causes the leaves to soften slightly and become less likely to break when cut.

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   Wash the head and remove outer leaves.

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   Cut heads into quarters and remove the cores.

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   With a sharp knife, shred 5 pounds of cabbage 1/8 to 1/4-inch thick.

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   Place the shredded cabbage in a large mixing bowl and sprinkle with about 3 tablespoons of the salt.

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   Mix the salted cabbage with your hands or with a stainless steel spoon and let it stand 3 to 5 minutes.

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   Wash a 10-gallon crock with soapy water, rinse and scale it with boiling water.

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    Pack salted cabbage into the crock.

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    A brine will form as you press the cabbage down.

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    Repeat the shredding and salting in 5-pound lots until the crock is filled to within no more than 5 inches of the top.

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    The brine should cover the cabbage.

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    If it does not, add additional brine by heating 1 1/2 tablespoons of salt with 1 quart of water.

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    Cool the brine to room temperature before adding it to the crock.

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    To cover the cabbage and weight it down to keep it submerged in the brine, fill a clean, large, heavy plastic bag, such as heavy-duty trash bag, with water and lay it over the cabbage.

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    Fit the bag snugly against the inside walls of the crock to prevent the surface of the cabbage from being exposed to air.

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    This will prevent the growth of a yeast film or mold.

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    Add more water to the plastic bag, if necessary, to keep the cabbage submerged.

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    Seal the bag with a twist tie.

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    Cover the crock with plastic wrap.

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    Fermentation will take place from 3 to 6 weeks depending on the room temperature.

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    The ideal temperature is 75 degrees F.

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    At 75 degrees F fermentation will take about 3 weeks; at 70 degrees F, 4 weeks; at 65 degrees F, 5 weeks; and at 60 degrees F allow about 6 weeks.

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    Tightly packed in covered containers, the kraut can be safely kept in the refrigerator for several months.

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    If you don't have space, can the sauerkraut.

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    Canning the Sauerkraut Bring the kraut to a simmer; do not boil.

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    Pack it into clean, hot jars, leaving 1/2-inch headspace; seal.

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    Process in a water bath canner for 20 minutes for quarts or 15 minutes for pints.

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    Start counting the processing time when the water in canner starts to boil.

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    Yields 16 to 18 quarts.

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    Old-Time Sauerkraut Method After packing the crock with salted cabbage, place a piece of thin, white cloth (such as muslin) directly over the cabbage and tuck the edges down against the inside of the container.

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    Cover the cabbage with a heavy plate that fits snugly inside the container so that the cabbage is not exposed to air.

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    Put a weight on top of the plate so that the cabbage is fully immersed in the brine.

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    A glass jar filled with water makes a good weight.

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    The brine should come up 2 inches above the plate, making daily skimming easier.

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    Cover the crock with a clean terrycloth towel and top with plastic wrap to prevent evaporation.