A 5-gallon crock
8 to 10 heads of ripe cabbage
A 1-pound box of canning salt
Enough water to cover
8 to 10 heads of ripe cabbage
A 1-pound box of canning salt
Enough water to cover
Clean the cabbage heads and set aside. Shred the cabbage on a shredder,
or thinly slice the heads so that they come out shredded. Shred a half
head at a time, and toss it with 1-1/2 tablespoons of salt. (Don't use too
much salt.)
Pour the shreded cabbage into a clean 5-gallon crock and press the
cabbage down well to bring the juice to the surface. Fill the crock to
within three inches of the top. Put some water over the top to cover the
cabbage. Place a plastic bag over the top of the brine and fill it with
water to keep out the air and arrange it so that it seals the edge.
Store the crock with its contents in a cool dry place for 4 to 6 weeks to
slowly ferment in the salt brine. Choose a spot at about 60 degrees. If
sealed properly, the sauerkraut will not smell while fermenting.
Can be frozen or cold-packed and sealed in wide-mouth jars. Go get a
pork roast and try some in the roaster.
or thinly slice the heads so that they come out shredded. Shred a half
head at a time, and toss it with 1-1/2 tablespoons of salt. (Don't use too
much salt.)
Pour the shreded cabbage into a clean 5-gallon crock and press the
cabbage down well to bring the juice to the surface. Fill the crock to
within three inches of the top. Put some water over the top to cover the
cabbage. Place a plastic bag over the top of the brine and fill it with
water to keep out the air and arrange it so that it seals the edge.
Store the crock with its contents in a cool dry place for 4 to 6 weeks to
slowly ferment in the salt brine. Choose a spot at about 60 degrees. If
sealed properly, the sauerkraut will not smell while fermenting.
Can be frozen or cold-packed and sealed in wide-mouth jars. Go get a
pork roast and try some in the roaster.
| For those who know the difference, this is so good it will spoil you. |
| The Veggie Chef presents ... Home Made Sauerkraut at The Fatted Café |
| | Back to the Lobby | The Reception Desk | Back to the Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
