Title: Sauerkraut 6
Categories: Preserve Pickle Vegetable
Yield: 1 Servings

		Two gallon crock holds about
15	lb	Kraut. Choose sound, mature
		Heads
		Cabbage.

Use 1 lb rock salt for 40 lbs cabbage, or 2 teaspoons salt for 1 lb cabbage.

Remove outside leaves, quarter the heads and remove the cores. Slice the cabbage finely into 1/16" shreds and mix with salt. Pack firmly in stone crocks to within 2 inches of top. Cover with a clean cloth and a plate, or any board except pine. Place a weight on the plate heavy enough to make the brine come up to the cover and wet the cloth. When fermentation begins, remove the scum daily and place a clean cloth over the cabbage. Wash the plate or board daily, too.

The best quality kraut is make at a temperature below 60F and requires at least a month of fermentation. It may be cured in less time at higher temperatures, but the kraut will not be so good. If sauerkraut turns tan, too much juice has been lost in the fermenting process. When fermentation has ceased, store the kraut in a cool place after sealing by either of the following methods: 1)simply pour a layer of hot paraffin over the surface of the kraut. For greater effectiveness, heat kraut to simmering temperature about 180F, pack weak brine -2 tablespoons salt for 1 quart water to cover, leaving 1/2 inch head space and precess in boiling water bath for 25 minutes for pints, 30 minutes for quarts.

from THE JOY OF COOKING

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

previous

next