Title: Sauerkraut #1
Categories: Preserve Pickle Vegetable
Yield: 1 Servings

5	lb	Cabbage
3 1/2	ts	Uniodized salt
		Extra brine if needed
1 1/2	ts	Uniodized salt
1	qt	Water

Shred cabbage in typical sauerkraut fashion. add uniodized salt and mix : well.

Very important to mix thoroughly.

Allow to set for 10 minutes to allow brine to form.

Pack into jars or plastic container, weighting kraut down in container.

Kraut must be covered with brine at all times during fermentation.

Let stand in a dark, cool place to ferment. (approx. 6 wks.)

At the end of the fermentation period, remove any mold from kraut.

Remove kraut from jars into an enameled pot and heat to 200 degrees f. (just below boiling.)

Strain kraut, reserve brine, pack into hot mason jars.

Pack jars tightly. fill the jars with brine, leaving 1/2" headspace for all : size jars.

With a table knife, remove as much air as possible.

Seal jars and process in pressure cooker @ 15 lbs. pressure for 0 min.

Remove jars from cooker to wire rack, to cool.

SUGGESTION: When packing jars with the kraut, leave 2" to the top of the jar, then fill with the juice leaving the proper head space, as some of the juice boils out during processing. Note: 40 lbs shredded cabbage makes 30 pints. From: Marianne Riolo-Minahan

From: Michael Loo Date: 22 Nov 96 National Cooking Echo Ä

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