Prep 1 hr
Cook 504 hrs
This is a recipe that has been passed down from my in-laws.
- For every 5 pounds of shredded cabbage, add 3 Tbsp. pickling salt.
- Mix well. Let stand for 10 minutes.
- Pack in a stoneware crock, stamping is down with a wooden spoon. This will form"juice" which rises to the surface.
- Cover with muslin or cheesecloth and tuck edges down against the inside of the container. Weight the cabbage under the brine.
- I usually use water filled ziploc bags, but make sure you double bag these so that in case the bag leaks, it won't get into the kraut.
- Store this in a cool (68-72 degrees), dry place. We use our basement. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum that forms each day. Fermentation is usually complete in 3 to 6 weeks.
- To Can: Wash jars, rings, and lids. Pack the sauerkraut into the jars to within 1/2" from the top. Add lids and rings.
- Place packed jars into a boiling water canner and cover with warm water to 1" above jars. Bring to a boil and start timing the process. Process pints 15 minutes and quarts 20 minutes.
It looks as though we have the same recipe! Whenever mine doesn't make enough brine to cover itself I dissolve 1 T. of salt in 3 C. of water & add it on top.
It's so nice, opening a can of this at the end of the year & finding it still crunchy & not soggy like the store bought stuff.