's Recipe for kraut

[Guest guest]

Hi in Boise,

Please,could you give us the exact directions on how

you make your sauerkraut? HOw much cabbage to salt

and what size & type of container. Thanks. I am new

to the list. ANd so glad to find you all.

Connie

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[Guest guest]

Hi Connie,

Here's my recipe:

Remove 3 or 4 large outer leaves and set aside. Quarter the head and

slice out the core (optional). Personally, I leave the core in--it's

all cabbage I just grate the core. Shred the cabbage fine. Put 5

pounds cabbage and approximately 3 or 4 tablespoons salt (2 oz.) into

a large pan or mixing bowl. Pack the cabbage/salt tightly into a

crock, gallon glass jar, or a food grade plastic bucket. You can use

your fist to pack it down, or you can use a potato masher--whichever

works for you. Repeat until the crock is full. Place the large outer

leaves on top of the kraut and tuck in the leaves around the edges of

the crock or jar to keep shredded cabbage from floating to the top as

the kraut juices rise. Place a plate or a wooden disk that is just a

bit smaller in diameter than the crock/jar/bucket. Place a weight of

some type on top of the plate/disk. My grandma used a clean boiled

rock as a weight. I always use a quart mason jar filled with water

with the lid on.) Cover the whole crock/jar/bucket with a pillow slip

or T-Towel to keep dust and bugs out.

In 24 hours, the cabbage will be completely submerged in its own

juices. Take the pillow slip off and make sure the plate and the

weight are still level. If not, adjust them and cover the crock again.

Let sit for 10 - 14 days. Remove the outer leaves. Skim off

the scum/mold on top (don't worry, it doesn't hurt ya if you don't get

it all.) Now, taste the most exquisite sauerkraut you ever had.

Optional Ingredients: Onion, Garlic, caraway seed, dill weed, grated

carrot or a grated beet root, or even grated apple. Adding a beet

makes a beautiful red sauerkraut, and it is yummy, to boot! Experiment

with your ingredients, just make sure that cabbage is the primary

ingredient. For every 5 pounds of veggies, you need 3 or 4 tablespoons

of salt (2 oz.). It's not an exact science, but it is pretty fail safe

if you just make sure to add the correct ratio of salt and

cabbage/veggie mix.

I've done this so much that I know one large head of cabbage needs

about 2 tablespoons of salt. Two large/dense heads of cabbage weigh

approximately 5 pounds. So just add 2 oz.(4 tablespoons) salt.

After the sauerkraut has cured for a couple weeks, it's time to put

the sauerkraut in cold storage for further evolving flavor. It will

last for many months in cold storage. I usually take my finished kraut

out of the crock and pack it into smaller glass jars and store in the

fridge. If you are lucky enough to have a root cellar, just take the

whole crock/jar/bucket and store it there. Just keep the sauerkraut

submerged with the plate and the weight until you want to use some.

When you have taken out as much as you need, replace the plate and the

weight, cover the crock with a towel until needed next time.

This is some of the tastiest sauerkraut you will ever eat.

,

Boise, Idaho

>

> Hi in Boise,

>

> Please,could you give us the exact directions on how

> you make your sauerkraut? HOw much cabbage to salt

> and what size & type of container. Thanks. I am new

> to the list. ANd so glad to find you all.

> Connie

>

> __________________________________________________

>