This recipe makes about six quarts of sauerkraut. You need specialized equipment for this recipe including a crock, big platter, a rock or weight, canning jars/lids and a canner.
Remove outer leaves, wash, drain, dry the cabbage. Cut each head of cabbage into fourths and remove the core. Shred the cabbage to about 1/16" thickness. Add three to four tablespoons of canning/kosher salt to five pounds of shredded cabbage and mix well. Let the salted cabbage stand 15 minutes so it is slightly wilted.
Pack the salted cabbage firmly and evenly into the crock. Use wooden spoon or your hands to press down firmly until juice courses to the surface. Repeat shredding, salting and packing until the crock is full to within 3 to 4 inches from the top. If juice doesn't cover the cabbage, add brine (make brine by adding one teaspoon of salt to one cup of water).
Cover the cabbage with cheese cloth and tuck the edges down against the inside of the crock. Weigh cabbage under the brine by placing a large plate on it and a rock or heavy weigh on top of the plate. Cabbage should not be exposed to any air. Gas bubbles means it is fermenting. Remove and discard scum, each day. You can change the cheese cloth if it gets too scummy. Store the crock in a cool room (temperature 58 to 65 degrees is ideal but can be 55 to 72 degrees) until bubbles stop rising. This will take three to six weeks.
In three or four days after no more bubbles rise, cover the crock with a clean dish towel and sterile lid and move it to a cold (38 degrees) area to store or process it (can it).
To can the sauerkraut, wash mason jars then fill them with hot boiling water. Also, put the jar lids and rings in a bowl of hot water. Place sauerkraut into a large pot and bring to simmer (180 degrees F). Don't boil! As soon as it reaches 180 degrees F, remove the sauerkraut from the heat. Empty water from quart jars and pack hot sauerkraut into it. Ladle hot liquid from the simmered sauerkraut into the jar, leaving 1 half-inch headspace. Remove air bubbles by placing a butter knife into the jar, while pressing on around the sauerkraut. Wipe rim of jar and cap with hot, soaked lids and rings and tighten.
You process pints for 15 minutes, and quarts for 20 minutes, in a boiling water bath canner. Cool until sealed. Store and enjoy.
The size of the crock depends on the amount of sauerkraut you are making.
Ingredients
Directions
Remove outer leaves, wash, drain, dry the cabbage. Cut each head of cabbage into fourths and remove the core. Shred the cabbage to about 1/16" thickness. Add three to four tablespoons of canning/kosher salt to five pounds of shredded cabbage and mix well. Let the salted cabbage stand 15 minutes so it is slightly wilted.
Pack the salted cabbage firmly and evenly into the crock. Use wooden spoon or your hands to press down firmly until juice courses to the surface. Repeat shredding, salting and packing until the crock is full to within 3 to 4 inches from the top. If juice doesn't cover the cabbage, add brine (make brine by adding one teaspoon of salt to one cup of water).
Cover the cabbage with cheese cloth and tuck the edges down against the inside of the crock. Weigh cabbage under the brine by placing a large plate on it and a rock or heavy weigh on top of the plate. Cabbage should not be exposed to any air. Gas bubbles means it is fermenting. Remove and discard scum, each day. You can change the cheese cloth if it gets too scummy. Store the crock in a cool room (temperature 58 to 65 degrees is ideal but can be 55 to 72 degrees) until bubbles stop rising. This will take three to six weeks.
In three or four days after no more bubbles rise, cover the crock with a clean dish towel and sterile lid and move it to a cold (38 degrees) area to store or process it (can it).
To can the sauerkraut, wash mason jars then fill them with hot boiling water. Also, put the jar lids and rings in a bowl of hot water. Place sauerkraut into a large pot and bring to simmer (180 degrees F). Don't boil! As soon as it reaches 180 degrees F, remove the sauerkraut from the heat. Empty water from quart jars and pack hot sauerkraut into it. Ladle hot liquid from the simmered sauerkraut into the jar, leaving 1 half-inch headspace. Remove air bubbles by placing a butter knife into the jar, while pressing on around the sauerkraut. Wipe rim of jar and cap with hot, soaked lids and rings and tighten.
You process pints for 15 minutes, and quarts for 20 minutes, in a boiling water bath canner. Cool until sealed. Store and enjoy.
The size of the crock depends on the amount of sauerkraut you are making.