HOW TO MAKE SAUERKRAUT

Steps:

• Late cabbage is best for sauerkraut as it is higher in sugar.
• Take care to measure the salt accurately- use a knife to level the tablespoon.
• The cabbage will not ferment properly if you add too much or too little salt.
• With a shredder or sharp knife, shred 5 pounds of cabbage to the thickness of a dime.
• Place in a large mixing bowl.
• Sprinkle 3 1/2 tablespoons of salt over the cabbage.
• Mix well with your hands.
• Wash a 10 gallon crock with soapy water, rinse, and scald it with boiling water.
• Drain thoroughly.
• Pack the salted cabbage, batch by batch, into the crock.
• Juices will form as you pack and press the cabbage down.
• Repeat the shredding and salting of the cabbage until the crock is filled to within no more than 5 inches from the top.
• Press firmly with a masher to extract enough juice to cover the cabbage.
• Cover with 2-3 layers of clean white cotton cloth, tucking edges down against side of jar.
• Place a heavy scalded plate (that fits snugly inside the crock) on top of the cloth.
• Fold the cloth over the plate.
• For a weight, fill clean glass jars with water; cap with the lids and screw bands, scald the jars before setting them on the plate.
• This weight should be enough so the juice comes over the plate.
• Use enough weight to bring the brine 2 inches above the plate- this makes daily skimming easier.
• Fermentation will begin the day following packing.
• Keep at a cool 70 F (Fermentation will take about 3 weeks.).
• Temperatures above 75F will result in premature fermentation and possible spoilage.
• Give the sauerkraut daily care.
• Remove the film as it forms-- wash, scald the cover as often as needed to remove mold and film.
• Fermentation is complete if bubbling has stopped and no bubbles rise when the crock is tapped gently.
• When the sauerkraut is ready to can, bring it to a boil in a large saucepan, then bottle in hot quart jars.
• Process in a boiling water bath for 20 minutes to seal.
• You can also add caraway seeds, cranberries, apples and even some garlic to achieve the taste you like.