Easy Crunchy Yummy Sauerkraut
photo by Secret Agent
- Ready In:
- 504hrs 30mins
- Ingredients:
- 2
- Yields:
-
30 pints
- Serves:
- 120
ingredients
- 5 lbs cabbage, cored and outer leaves discarded
- 3 1⁄2 tablespoons pickling salt
directions
- For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.).
- In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice.
- Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel.
- Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way.
- Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket.
- Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours.
- Raw kraut is awesome! I taste the kraut every day and just love it raw!
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RECIPE SUBMITTED BY
Hello Zaars and Zaarinas!
Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments.
My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL!
Things that crack me up are:
DH
Fred from youtube.com
Nick, my nephew
Fish and Poi song as performed by PoiBoi
My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U
http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good!
my Doggie
Little Yellow Petey Bird on youtube
My BFF's. all of them and there are so many!
and my little Sister Mary Beth. She has MS and Lupus and a great attitude.
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