Posted by Mike in Mn. on October 22, 2013 at 20:25:21 from (74.46.176.155):
In Reply to: o/t sourkruat posted by Larry@stinescorner on October 22, 2013 at 15:33:06:
I make a batch every year, It's a simple process, main rule, WEIGH your cabbage and MEASURE your salt. Use three tablespoons of canning salt to five LBS. of cabbage, NO MORE or it will turn out TOO salty. Start by cutting the heads into quarters and remove the core or butt, then weigh, then Shred five LBS at a time and add in the salt and mix/toss either right in the crock or in a large pan and toss into the crock, let it wilt for a while and pound or tamp with a stick and it will start to make juice. I use about 20LBS to fill a 5 gallon crock about 2/3 or 3/4 full, good cabbage will make its own brine, usually it will cover the kraut about 1 inch with its own juice, if not add a little salt water to cover and keep out air. I spread a dish towel over the top and push it down with a plate that fits close or tight push it down tight, you want the brine to cover this to seal, tuck the towel in around the plate and I use a gallon jug of water for a weight to push down. Throw another towel over the entire crock to keep spiders and dust out. It takes about 6 weeks to finish, when you push down on the weight and it will no longer push up bubbles or foam it's finished. There will be mold and nasty on the towel and top brine, just leave it there till its finished, some say to clean this every two days, just leave it till it's done. Remove the towel and plate and clean any nasty around the edges and there ya are, kraut. I can mine, makes about 12 to 14 quarts, I add a LITTLE caraway seed when I can it and that's the way I like it. There are a million ways to do it. Check out U-TUBE lots of info. You can still buy the cutters to.
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