Posted by Paul from MI on November 28, 2013 at 10:32:57 from (204.106.248.120):
In Reply to: sauerkraut posted by Larry@stinescorner on November 27, 2013 at 10:36:01:
I use an old polish recipe, never had it fail. In a large tub mix 2# of canning salt and 2/3 full of water to make a strong brine. Shred the cabbage, put it in the brine for 1 & 1/2 beers, which will wilt it a bit, then pack tightly in your crock. Keep draining the excess liquid as you pack. If you have to add more cabbage to the brine add a bit more salt. I save out some large leaves to put over the top before you add your weight and board. The last couple of years I have taken two garbage bags(one inside the other), put them in the crock and add a few inches of water. The bags seem to seal against the inside of the crock and reduce spoilage. I always let it go at least 8 weeks, a little more won't hurt anything. A few bugs and some spoilage on top is normal. I use a spaghetti lifter to remove the bad stuff around the edges without contaminating the rest of the good kraut. You can tell by the texture if you have all the spoilage removed, good kraut is firm and crunchy. I've been using this method for about 30 years and have had lots of compliments on the results. We can it in a boiling water bath and it will keep good for several years.
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