Cookbook:Sauerkraut II
| Sauerkraut II | |
|---|---|
| Category | Fermented recipes |
| Time | 6–8 days in summer 12 days in winter |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Remove old leaves from the cabbage heads.
- Quarter heads and cut out the cores.
- Shred cabbage.
- Put cabbage and salt in large pan and mix with hands.
- Gently pack into crock using a potato masher.
- When crock is nearly full, cover with cloth, plate, and weight.
- Check daily and remove scum.
- When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.