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Re: Making small quantitiesPosted by Kym on October 24, 2003 at 17:37:06: In Reply to: Re: Making small quantities posted by capt w v deluca on October 21, 2003 at 03:58:09: The ratio I use is a little less than 2 tsp non-iodized salt per pound of cabbage (weigh the cabbage on a food scale after it is finely shredded). Choose dense, heavy heads of cabbage. Peel off outer leaves, shred finely (my grandfather said that it should ideally be the thickness of a dime), weigh, sprinkle with salt, toss to distribute salt evenly, pack into crock & smash down with clean fists or a "smashing utensil" until the juice rises above the surface of the cabbage, cover surface of cabbage with saran wrap so no air gets to it (tuck the edges between the kraut & the crock)& weight it down with a plate with a weight on it (ie. a quart jar filled with water), You can also weight down the kraut by filling a sturdy plastic bag with water & placing it on top so that it forms a seal around the edges. You will need to check the kraut every day for the first 7-9 days & remove the scum that forms on top of it.. the fermentation should slow down after that. The rate of fermentation depends upon temperature (for example, roughly 2 weeks at 68 degrees, about a week at 80.. longer at maybe a month at 50.. you get the idea). I have heard that you can also ferment kraut in a clean quart jar covered & kept in a dark, cool place & opened & checked every day, but I have never done this.. I believe that a pound of cabbage would rougly yield a quart of kraut..
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