Recipe(tried): Homemade Sauerkraut

Judy, I hope my instructions don't scare you away from trying crock-cured kraut. They are 'lengthy' for sure, but I tried to be comprehensive to answer any questions you might have. Should any of the instructions not be clear to you, do not hesitate to ask. Am sorry I did not reply to your request sooner, but I have been canning, canning and canning. LaDonna


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Homemade Crock-Cured Sauerkraut
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A 10-gallon crock, will hold about 80 pounds of SHREDDED cabbage.

You need a long-bladed sharp knife, or a slaw/cabbage grater. This is usually a three-bladed slicer, with a box to hold the cabbage wedges in place for the shredding process.

You need a scale to weigh the shredded cabbage. Put the (NON-Metallic) container you will be putting the shredded cabbage on to the scale, then turn back the dial to zero (0) so, (that) each time you weigh the shredded cabbage the scale weight will not register the weight of the container.

You will need a 1/4-cup dry measuring cup, for the salt. Use NON-iodized salt, such as canning/pickling salt, sea salt, or kosher salt.

A piece of paper and pen/pencil to keep track of the amount of cabbage/salt shredded/weighed.

A tamper (or stomper) made of wood. My husband debarked a piece of tree, about 1 foot long, and 5-6" across, drilled a hole in one end, in the center, then forced, by hammering, an old UNpainted broom handle into the center; (you can also use a garden tool replacement handle (e.g. garden spade) from your local home/garden supply or hardware store.

A round piece of wood (UNpainted/treated), or a dinner plate that will just fit, without being too tight to remove, from inside the crock; this s called a pressure plate to keep the cabbage beneath the liquid it makes, or the cabbage will rot. We use a quart jar, filled with water, to keep the plate beneath the liquid.

A cheesecloth or clean cloth (like a piece of old sheet) big enough to cover the entire top and hang over the edge of the crock about 4" (this keeps out any little flying critters or curious rodents). A piece of elastic long enough to 'tie' tightly around the under-rim of the crock, to keep the covering taut.

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FOR EVERY 10-POUNDS OF CABBAGE SHREDDED/WEIGHED
USE 1/4-CUP SALT
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Put the shredded cabbage into a clean/dry crock.
Add the pre-measured salt. Repeating layers until all cabbage is used.

Then STOMP, STOMP, STOMP, with your mallet/stomper until you see juices released from the cabbage, this becomes the curing BRINE.

Repeat these layers until all the cabbage is shredded and up to within 3-4" of the rim of the crock.

Hint: We use the tailgate of pickup truck. A day with a breeze/slight wind, will usually keep the flies from bothering you too.

HINTS: If you have used any pesticides or herbicides when growing your cabbage, after shredding/weighing, please rinse the cabbage, then drain off the rinse water to remove excess liquid, before putting into the crock.

Remove any dirty/yellowed leaves before shredding.

If using a hand grater, hold the wedge of cabbage so the outside leaves are toward the palm of your hand, then with the wedge TOP toward the grater--grate downward; the cabbage is easier to handle and the inside of the cabbage wedge doesn't fall out in little chunks as you shred.

You can use a food processor, but it takes many, many times to shred/remove from the utensil to get enough shredded.

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THE FERMENTATION PROCESS

If you have a warm back porch, or a cool basement these are more accessible to check on your kraut.

It is advisable to fill the crock in the area in which you are going to ferment the cabbage, to try and move a filled crock is a back-breaking job and can be harmful to your person if dropped.

There is a warm curing process and a cool cure, (which we use)it takes longer, but the end result is a bit tarter/straw-colored kraut. I always wait for that 'color' to show, before I put my kraut into canning jars. The process can take 2-4 weeks, but I have let mine cure from late October until April if the color or taste is not just right.

EVERY DAY, check your crock, and remove any scum or mold that may form on the brine surface.

The mold is harmless, but can lower the concentration of lactic acid, below the point necessary for preservation.

Bubbles usually form and work in the brine. When these bubbles STOP this indicates that the pickling process is over. You can now keep the crock-cured kraut in a COOLER environment and leave in the crock, or CAN, to preserve it indefinitely.

Fill the jars with the kraut* and liquid to COVER, the kraut, to within 1/2" of the top of the canning jar rim. Wipe the rims until dry. Put preheated, wiped dry lids and rings on each jar. Process in a boiling-water bath**got 30 min. remove from the bath and retighten the rings. Store in a cool place. **Make sure the boiling water-bath kettle has a rack in the bottom to set the jars on, so they don't crack from direct heat of the stove. *Pack kraut as tight as you can before adding brine.

I use a little different method to can my kraut.

I pre-heat the kraut in a non-reactive kettle (like stainless steel) and bring to a SIMMER, do NOT boil, then I pack into the clean jars, covering with hot juice* to within 1/2" of the top of jar. Fill and close jars. Process in boiling water bath (make sure the jars are covered with water about 1" above the jar's tops); process for 20 minutes for quarts. Cool, make sure each jar has sealed before storing.

*If you run out of juice/brine, make more solution by heating 1-1/2 tablespoons of salt to each quart of WATER, make sure the salt has dissolved before adding to your jars.

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