Ma Kundric's Czech Sauerkraut

By Laura Kondrick, Alameda, CA

Ingredients

20 lbs white cabbage-firm round white heads
1/2 pound pickling salt (7-8 cups)
a few apples

Directions

Remove outer leaves and wash well.

Quarter cabbage and remove core. Slice very thinly.

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

Place in a deep crock or tight wooden keg.

Tamp down firmly to force out air. The brine is drawn by from the cabbage by the salt. Repeat this process until all cabbage is used. Add a few cored apples between layers, if desired.

Press down and cover with clean white cloth. Place a plate in the crock large enough so that it almost touches the edge of the crock. Weigh down the plate with clean rocks so cabbage remains submerged in brine.

Keep in warm place 75-85 degrees F. Inspect each day and remove the scum with a spoon and rinse cloth before replacing.

Kraut takes 10-20 days to cure. Keep cured kraut in cold cellar all winter, but inspect and remove scum periodically. May be canned 1 - 3 months after the fermentation stops.

Time to prepare

3 hours. Cook Time: 10 - 20 days to cure

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