Posted by Lou Hinze on December 19, 2003 at 22:37:32:

In Reply to: HOW TO MAKE SOUR SAUERKROUT posted by B LUKUS on November 25, 2003 at 20:46:58:

I have made sauerkraut for about 20 years. Take your crock and add about 4" of shreded cabbage 1/4" wide. Then add about 1/4 cup of plain salt. I used a piece of clean 2X4 two foot long and tamp it down, try to make some juice. Add more cabbage and salt until the crock is full. Be sure it has juice on top. I cover with a white dish towel and a plate with a rock on top to hold the cabbage down. Clean the plate and replace the towel when it gets a white gook on it. It may take 6 or more weeks to be good. When you clean the plate, taste it to see if it is sour enough. Get it plenty sour because when you cook it some of the sour will be lost. I like to keep it cool when making it, about 40 degrees. Put it in plastic bags and freeze. If you live in cold country, leave it in the crock and in the basement close to freezing.

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