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 into 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.