Kraut

By Russell Lampe, Elyria,Ohio

Ingredients

Cabbage,salt,water

Directions

1. Remove outer leaves from 10 lbs. of cabbage and let set overnight to wilt slightly.

2. Weigh, quarter and shred. Place in 4-5 gal. crock or straight sided porcelain coated pot.

3. For a 10 lb. batch measure out 1/2 cup pickling salt and with your hands mix thoroughly into shredded cabbage.

4. When cabbage is limp enough that it doesn't break, tamp or press firmly into the bottom of the crock. There should be enough water, drawn out by the salt, to cover the cabbage.

5. Place a clear plastic bag filled with water on top to hold the cabbage under the brine. Several small sticks placed between the sides of the crock and the bag will allow the fermentation gasses to escape more easily. A cloth towel fastened over the top will keep bugs out.

6. Keep at warm room temperature for a couple of weeks. Check daily to see if brine is still covering cabbage. If not add brine mix of 1 cup water to 1 tablespoon of salt until covered again. Remove scum that forms on a daily basis and after 10 days to two weeks of fermenting it will be kraut.

Note- If kept in a cool place, this will keep through the winter as long as the brine is covering the kraut. If you wish to can the kraut, pack into clean hot jars and add enough of the brine to fill jar to within 1/2 inch of the top. If additional brine is neede make a weak brine of 2 tablespoons of salt to 1 quart of water. Put on lids and process in boiling water bath for 15 mnutes.

Time to prepare

First day 1-1/2 hours, following days 5-10 minutes. Cook Time: 15 minutes

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