5 lbs. cabbage, cored and finely shredded
3 1/2 tablespoons canning salt
Cold water


Sprinkle cabbage with salt. Mix well. Let stand 30 to 60 minutes. Put in churn or crock. Fill with cold water to cover. Cover with lid or tie on clean white cloth. Set in cool place. Keep cabbage covered with brine. To add, mix 1 1/2 tablespoon salt to 1 quart water. Kraut will be ready to can in about 6 weeks, skim weekly. Makes about 7 pints.
To can: Drain kraut. Pack in pint jars. Make solution of 3 tablespoons salt to 2 quarts water. Pour hot over kraut to 1/2 inch from top, put on lids. Process in cold water bath for 30 minutes.




Todd Wallar's picture

Another way to make sure your cabbage stays scum and mold free is to weigh it down with a plate or other sterile heavy object. Keep the cabbage about 1 inch below the surface. If any mold forms on the top, just skim it off. As long as the cabbage is not exposed to air, you won't have any problems.


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 will be covered with its own vinegar in a couple of days.

**Sauerkraut is readily available pre-made in grocery stores for a condiment.


12.0 servings


Tuesday, December 1, 2009 - 12:26am


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