Ma Kundric’s Czech Sauerkraut

By The Krautfather  

September 24, 2012

  • Prep: 3 mins
  • Cook: 10 mins


20 lbs white cabbage-firm round white heads

1/2 pound pickling salt (7-8 cups)

a few apples


1Remove outer leaves and wash well.

2Quarter cabbage and remove core.

3Slice very thinly.

4Mix 5 lbs of shredded cabbage and 3 1/2 tablespoons salt by hand in a large container.

5Place in a deep crock or tight wooden keg.

6Tamp down firmly to force out air.

7The brine is drawn by from the cabbage by the salt.

8Repeat this process until all cabbage is used.

9Add a few cored apples between layers, if desired.

10Press down and cover with clean white cloth.

11Place a plate in the crock large enough so that it almost touches the edge of the crock.

12Weigh down the plate with clean rocks so cabbage remains submerged in brine.

13Keep in warm place 75-85 degrees F.

14Inspect each day and remove the scum with a spoon and rinse cloth before replacing.

15Kraut takes 10-20 days to cure.

16Keep cured kraut in cold cellar all winter, but inspect and remove scum periodically.

17May be canned 1 - 3 months after the fermentation stops.


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