Sauerkraut

Total Time: 505 hrs Preparation Time: 1 hr Cook Time: 504 hrs

Ingredients

• 5 lbs shredded cabbage
• 3 tablespoons pickling salt

Recipe

• 1 for every 5 pounds of shredded cabbage, add 3 tbsp. pickling salt.
• 2 mix well. let stand for 10 minutes.
• 3 pack in a stoneware crock, stamping is down with a wooden spoon. this will form"juice" which rises to the surface.
• 4 cover with muslin or cheesecloth and tuck edges down against the inside of the container. weight the cabbage under the brine.
• 5 i usually use water filled ziploc bags, but make sure you double bag these so that in case the bag leaks, it won't get into the kraut.
• 6 store this in a cool (68-72 degrees), dry place. we use our basement. formation of gas bubbles indicates fermentation is taking place. remove and discard scum that forms each day. fermentation is usually complete in 3 to 6 weeks.
• 7 to can: wash jars, rings, and lids. pack the sauerkraut into the jars to within 1/2" from the top. add lids and rings.
• 8 place packed jars into a boiling water canner and cover with warm water to 1" above jars. bring to a boil and start timing the process. process pints 15 minutes and quarts 20 minutes.