*  Exported from  MasterCook  *

                             Crock Sauerkraut

Recipe By     : Farm Journal's Freezing & Canning Cookbook, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Canning                          Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50      lb            Cabbage
   1 1/2  c             Canning/pickling salt

Use pure fine-granulated canning/pickling salt to make sauerkraut and
do measure the salt accurately--use a knife to level the tablespoon.
The cabbage will not ferment properly if you add too much salt. To
put down 50 lb of cabbage, you will need a 10-gallon stoneware crock
or a glass container (or two 4-gallon crocks).

Follow each step explicitly. You will see the word scalded repeated
several times. Absolute sanitation is as important for good
sauerkraut as it is for crisp pickles.

Remove and discard outer leaves from firm, matured heads of cabbage
(late cabbage is best as it is higher in sugar). Remove and discard
cores.

Shred 5 lb cabbage at a time with shredder or sharp knife. Shreds
should be no thicker than a dime. Place in a large mixing bowl.

Sprinkle 3 tb canning/pickling salt over each 5 lb cabbage. Mix
thoroughly with clean hands or stainless steel spoon.

Pack firmly and evenly into crock that has been washed with soapy
water, rinsed, and scalded. Juices will form. Keep cabbage covered
with juice as you pack by packing slowly and pressing cabbage down.

Repeat shredding and salting of cabbage in 5 lb lots until crock is
filled not more than 5" from the top.

Make sure juice covers cabbage. If not, making additional brine by
mixing 1-1/2 tb salt in 1 qt boiling water. Cool to room temperature
before adding to crock.

Now the cabbage needs to be covered and weighted down, to keep it
submerged in brine. Fit a large food-grade plastic bag inside another
to make a double bag. Fill with brine solution (1-1/2 tb salt to 1 qt
water) and lay over cabbage. Bag should fit snugly against inside of
crock to seal surface from exposure to air; this will prevent growth
of yeast film or molds. It also serves as a weight; the amount of
brine in the bag can be adjusted to give just enough pressure to keep
cabbage submerged, that is, covered with brine. Twist and tie to seal
bag.

Cover crock with plastic food wrap and then with a heavy terry towel.
Tie twine around crock to hold plastic wrap and towel in place. Do
not open until fermentation time is completed.

Fermentation will begin the day following packing. How long it takes
depends on room temperature. For best quality sauerkraut, a room
temperature of 75 F is ideal, and it will take about 3 weeks. For
each 5  cooler, add one week fermentation time. Temperature above
75 F will result in earlier fermentation or possible spoilage.

Keep track of temperature so you know when to check kraut. Remove
cover. Fermentation is complete if bubbling has stopped and no
bubbles rise when crock is tapped gently.

Keeping Sauerkraut:

Sauerkraut can be stored in the refrigerator. Or you can keep it in a
cold room with temperature of 55 F or lower, if you will be using it
before winter ends, or it can be canned.

Glass Jar Sauerkraut:

If you want to make small quantities of sauerkraut, mix shredded
cabbage with salt following proportions in recipe for Crock
sauerkraut. Pack cabbage into glass jars and weight with brine-filled
plastic bags. When fermentation is complete, store covered jars in
refrigerator.


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