Posted by Paul Robinson on January 11, 2003 at 15:14:13:

In Reply to: Making sauerkraut in jar posted by Anna on August 05, 2002 at 14:46:41:

Making Sauerkraut is easy, whether in a barrel, a crock, or a jar.

Start with fresh, firm cabbage head(s). Remove the core and shred thinly.

In a wood, earthenware, or glass container, place a layer of cabbage, sprinkle with UN-iodized salt (Kosher, bartender's, freezer - it's all salt and dissolves in water) Add another layer, sprinkle with salt, etc., until container is nearly full.

Each time you add cabbage, push it down several times. (Hand, potato masher - whatever). This is very important, as it releases the juices of the cabbage, and removes air pockets. When through, the cabbage MUST be submerged in its own juice. DO NOT ADD WATER!

Cover the cabbage with a white cotton cloth, place a disc (plate or ??) on it that just fits inside the container, and weigh it down to keep the cvabbage submerged.

Daily remove the scum that forms, and rinse the cloth in very hot water before replacing.

Let it ferment at least 6 wks in a room-temperature location.

If using a mason jar, DO NOT SEAL IT DURING FERMENTATION!

Note that long before canning was developed, sauerkraut was kept year 'round (and still is!) in open barrels in its own juice (Brine) More salt brine was added after fermentation to make up for evaporation.

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