Sauerkraut
Instead of skimming the mold as the kraut ferments, fill a clean plastic bag with water and cover the top of the sauerkraut with the bag to seal the upper portion of the crock. The bag of water will create a one way air lock allowing the fermentation bubbles to push their way out, while keeping unwanted mold from entering (just like a beer or wine air lock works) Plus it will keep the cabbage weighted down. Also, if you pack the salted cabbage tight into the crock, there will be no need to add water to the actual cabbage...it will be covered with its own vinegar in a couple of days. **Sauerkraut is readily available pre-made in grocery stores for a condiment.
Total Steps
11
Ingredients
3
Tools Needed
8
Ingredients
- cold water
- 3.5 tablespoons canning salt
- 5.0 pounds cabbage, cored and finely shredded
Instructions
Step 1
Sprinkle the cored and finely shredded cabbage with 3.5 tablespoons canning salt. Mix thoroughly.
Step 2
Let the salted cabbage stand.
Step 3
Tightly pack the cabbage into a churn or crock. Fill with cold water to cover the cabbage.
Step 4
Cover the crock with a lid or tie on a clean white cloth. Set the crock in a cool place.
Step 5
Maintain the cabbage covered with brine throughout the fermentation process. If additional brine is needed, mix 1 1/2 tablespoon salt to 1 quart water.
Step 6
Ferment the kraut, skimming any mold weekly.
Step 7
To can: Drain the fermented kraut.
Step 8
Pack the kraut tightly into pint jars.
Step 9
Prepare a canning solution by mixing 3 tablespoons salt with 2 quarts water. Pour the hot solution over the kraut in the jars, leaving 1/2 inch headspace from the top.
Step 10
Put lids on the jars.
Step 11
Process the filled and sealed jars in a cold water bath.