Sauerkraut
Ingredients
- 5 pounds cabbage
- 3 Tablespoons canning salt
Instructions
- Shred cabbage. Mix salt with cabbage, pack into crock or food safe container. Pack firmly until juices cover the cabbage. If there is not enough liquid, add brine (1 1/2 tablespoons salt added to 1 quart water, brought to a boil and cooled).
- Weight cabbage down with a weighted plate.
- Cover with a towel and put in an out of the way place for 3-6 weeks at 70-75 degrees. Remove and discard scum daily.
- When finished, pack and freeze for best quality.
Notes
Canning instead of freezing: bring to simmer, do not boil. Pack into jars and process 15 minutes for pints or 20 minutes for quarts.