Recipe(tried): Home Made Sauerkraut

Home Made SAUERKRAUT

Use hard cabbage. Clean and/or remove outer leaves. Cut cabbage in half and remove outer core. . Shred cabbage. Put shredded cabbage and onions in crock. Add 3 tablespoons of salt for every 5 lb of cabbage. Compress by tamping with wooden block until juices appear (salt is working). If necessary, add enough water only to cover cabbage.

Put a large plate or a piece of wood on top of the cabbage, because you have to keep it under the brine. You do this by putting a brick or a rock on top of the cabbage. You may get some foam on the top, but that is OK, that means the cabbage is working.

Keep this crock sealed and weighted for 6-8 weeks in a cool place. Around 50 to 55 degrees. I taste mine about every 2 weeks and also skim if I have to. I do mine this way also because you can regulate the amounr of salt you put in also. Make sure you use canning salt with no Iodine in it also.
And if by chance you need a kraut cutter I have several for sale.
Good luck and I hope I have helped. I f you need any more help, just holler
BarryT