The cabbage may be mixed with a small quantity of mixed whole spices
or a few peppercorns and some caraway seed. One or more of the following
shredded or chopped vegetables may be added to the cabbage: onions,
carrots, green or red sweet peppers, celery. A small addition of
cranberries imparts a delicate flavor to sauerkraut and colors it
lightly. Another interesting variation may be obtained by placing
a few whole apples with the cabbage. This is one of the most popular
additions. Apples fermented in cabbage make a delicious meat accompaniment.
- 20 pounds cabbage
- 1/2 pound pickling salt
- Select firm, sound, mature heads of cabbage. Remove outer leaves
and wash well. Remove core and slice very finely on cabbage cutter.
- Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3
1/2 tablespoons salt. Mix well with your hands. Repeat until all
cabbage and salt is used.
- Press down, cover with clean cloth, then with a plate or round wooden
board, small enough to fit inside the crock. Weigh down with a clean
stone, to keep cabbage covered with brine which forms as the salt
draws juice from the cabbage. Keep in a warm place 75 to 80 degrees
F. Inspect each day and, with a spoon, remove the scum that forms.
Rinse cloth in clean water and replace. Let stand for 6 to 7 days,
until it is sour enough to suit your taste. Put in clean sterilized
jars and seal, or put in freezer bags and freeze.
- Pack the sauerkraut into the sealers, cover with the kraut brine
to within 1/2 inch of the top, and seal.
- Process the sauerkraut in a boiling water bath for 10 to 15 minutes for quart sealers.
Posted by Olga at Recipe Goldmine 5/17/02 7:47:47 pm.
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