You're reading - Ferment & Can Sauerkraut Recipe with Video
Ferment and Can Sauerkraut with video.
Ferment & Can Sauerkraut:
I make sauerkraut every year.
This year I'm going to make extra and can them.
I hope you can use this recipe.
Sauerkraut - Makes about: 7 quarts
7-8 medium size firm green cabbages
quartered, cored and shredded fine
1 cup of pickling salt
Wash and scald a 4 gallon container (crock).
Mix 5 pounds of the shredded cabbage throughly with a 1/4 cup of salt and pack firmly into crock, pressing down with a potato masher.
Continue filling crock, adding 5 pounds shredded cabbage mixed with a 1/4 cup of salt each time and pressing down well to extract enough liquid to cover cabbage.
Covered with cheesecloth. Weight it down with sterilized heavy plate topped with a sterilized large jar full of water.
The plate should be submerged in cabbage juice.
Set crock on a tray (it may buble over during fermentation), drape more cheesecloth on top and let stand at room temperatute (70° F.) Until fermentation stops, 2-3 weeks in warm weather - 4 weeks in cold weather.
Skim Scum from crock each day and cover if necessary.
When bubling stops (sauerkraut should be cream colored with white spots).
Now you are ready to can your sauerkraut.
Process in water for 30 minutes.
Store in a cool place.
* note * If there is insuficient liquid to fill
fill jars with brine;
Make extra brine:
1 quart of boiling water 2 and tablespoons of pickling salt.