Canning and Preserving Recipes
Yields 16 to 18 quarts.
To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately. Allow 2 ounces salt to each 6 pounds of cabbage.
Old-Time Sauerkraut Method
After packing the crock with salted cabbage, place a piece of thin, white cloth (such as muslin) directly over the cabbage and tuck the edges down against the inside of the container. Cover the cabbage with a heavy plate that fits snugly inside the container so that the cabbage is not exposed to air. Put a weight on top of the plate so that the cabbage is fully immersed in the brine. A glass jar filled with water makes a good weight. The brine should come up 2 inches above the plate, making daily skimming easier.
Cover the crock with a clean terrycloth towel and top with plastic wrap to prevent evaporation. Tie string around the crock to hold the towel and plastic wrap in place. Remove the scum daily from the surface with a scalded stainless steel spoon. Replace the cloth and plate with a clean one. Cover the crock again with the towel and plastic wrap. This method takes about the same length of time as the previous one.
The sauerkraut is done when bubbles stop rising to the surface. Taste the kraut. When it suits your taste, remove it from the crock. Refrigerate the kraut in covered containers or pack it into jars and process as described above.
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