sauerkraut for the truly patient
Most folks buy it
already made, but the 1975 version of Joy of Cooking (Canada, UK) has
a recipe for the truly patient.
Toss the cabbage,
salt and sugar together in a large bowl. Let sit at room
If there is not enough brine, the sauerkraut will go bad before it ferments. Place the cabbage in a large glass or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl.
After you've added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1 inch. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged. Drape the canister with a cloth and let sit at room temperature for 2-4 weeks.
Check the plate after a couple of days. If it's floating on the brine, place another plate on top of the first to create more weight.
It's ready when
it tastes like sauerkraut. Makes 5 cups.
3 tablespoons vegetable
Shred Cabbage no
thicker than a dime.
MIX THOROUGHLY WITH CLEAN HANDS OR STAINLESS STEEL SPOON.
PACK FIRMLY AND EVENLY INTO A CROCK THAT HAS BEEN WASHED WITH SOAPY WATER,AND RINSED.
JUICES WILL FORM. KEEP CABBAGE COVERED WITH JUICE AS YOU PACK BY PACKING SLOWLY AND PRESSING CABBAGE DOWN.
NOW THE CABBAGE NEEDS TO BE COVERED AND WEIGHTED DOWN,TO KEEP IT SUBMERGED IN BRINE.
FILL A LARGE FOOD-GRADE
PLASTIC BAG WITH BRINE SOLUTION
BAG SHOULD FIT SNUGLY AGAINST INSIDE OF CROCK TO seal surface FROM EXPOSURE TO AIR. COVER CROCK WITH A heavy TERRY TOWEL.
TIE TWINE AROUND CROCK TO HOLD TOWEL IN PLACE. DO NOT OPEN UNTIL FERMENTATION TIME IS COMPLETED.
FERMENTATION WILL BEGIN THE NEXT DAY.
HOW LONG IT TAKES DEPENDS ON ROOM TEMPERATURE. FOR BEST QUALITY SAUERKRAUT:
A ROOM TEMP. OF 75
DEG. is ideal, and it will take about 3 WEEKS.
AT 70 DEG. ALLOW
ABOUT 4 WEEKS AND SO ON.
A ROOM TEMPERATURE ABOVE 75 DEG. WILL RESULT IN POSSIBLE SPOILAGE.
FERMENTATION IS COMPLETE
IF BUBBLING HAS STOPPED AND NO BUBBLES RISE WHEN CROCK IS TAPPED GENTLY.
TO CAN SAUERKRAUT,POUR
KRAUT INTO LARGE KETTLE, BRING SLOWLY TO A BOIL, STIRRING CONSTANTLY.
REMOVE FROM HEAT.
PACK KRAUT INTO
HOT JARS,PRESSING DOWN AS YOU PACK TO REMOVE AIR BUBBLES. COVER KRAUT
WITH JUICE TO WITHIN 1/2 " OF JAR TOP.
WIPE RIM OF JAR; ADJUST LIDS.
PROCESS IN BOILING
REMOVE JARS FROM
CANNER AND ADJUST LIDS AND LET COOL.
EACH QUART JAR HOLDS
I found a recipe that you do everything the same as in a crock except you use a big mayonnaise jar.
Work the salt into the cabbage and when it makes it own juice pack into a big mayonnaise jar, putting the plastic bag with a salty brine on top to hold down the cabbage and put in a cool place with a bag over the top, it says to check once in a while and if there is mold in it just clean it out and wash the plastic bag and replace.
I also made some in a canning jars along time ago, using qt jars, just pack and add salt to the cabbage in the jars.
Cover with lids, and sit it some where where if it boils over it will not make a mess, after it stops fermenting you could put new lids on and water bath it 20 min for qts and 15 for pints. Good luck!