Sauerkraut II

Name: Sauerkraut II
Total time: 25920 min
Ingredients: 5 pounds cabbage; 10 teaspoons salt

25920 min

Ingredients

Remove old leaves from the cabbage heads.
Quarter heads and cut out the cores.
Shred cabbage.
Put cabbage and salt in large pan and mix with hands.
Gently pack into crock using a potato masher.
When crock is nearly full, cover with cloth, plate, and weight.
Check daily and remove scum.
When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.

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Adapted from “Sauerkraut II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.