Homemade sauerkraut
Homemade sauerkraut
Ingredients/Components
- cabbage - 30 lb
- coarse salt* - 2 c
How to make homemade sauerkraut:
*Will not get sour if too much salt is used.You will need a large stone weight, a large dinner plate, a wood mallet, a 10 gallon stone jar, 1 yard cloth square and string to fasten cloth. Make when the moon in pointing up (see almanac). Wish you luck.
Gather and clean solid cabbage heads; shred fine. Add to jar a small amount at a time. Bruise with mallet. Add small amount salt to first layer. Continue to add cabbage and salt layers. Bruise each layer as you fill to 6 inches of top. Jar does not need to be full. Cut more if needed. Add some large leaves to cover top (not cut). Place large dinner plate and stone (brick can be used) to weigh down vegetables to keep brine over top. Cover jar with cloth to keep out insects. Store in cool place until it ferments, 4 to 6 weeks. Ready to use. Taste for flavor.
Recipe categories: Low protein, Low fat, Vegetables.
Rating:
Related ingredients:
sugar, vanilla, milk, salt, buttermilk
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