This is an article on making sauerkraut. It is for a large batch of sauerkraut in a 5 gallon crock. Kraut is fermented cabbage and this recipe calls for 40 or so pounds of cabbage.
Instructions
1. You about 8 to 15 mature heads of cabbage. You should have about 40 pounds of clean firm cabbage heads. Remove the outer leaves and cut out any bad areas. Quarter the heads of cabbage and cut out the stems or cores. With a sharp knife cut into shreds. You can cut strips anywhere from an inch thick down to maybe 1/8th inch thick depending on your preference.
2. With a kitchen scale weigh 5 pounds of shredded cabbage. Place it into any large non-metallic mixing bowl or plastic tub. Mix in 4 tablespoons of salt. Mix it and let it stand for 15 minutes or so to wilt a little.
3. Use a large clean 5 gallon crock, or similar size clean non-metal garbage can or tub, Pack the wilted cabbage in nice even layers.
4. Repeat salting and packing 5 more pounds of cabbage until all the cabbage is in the crock. Stop early if you are within a four or so inches of the rim. Pack the cabbage firmly into the crock or container. keep firmly pressing the cabbage until liquid comes to the surface.
5. Place a heavy duty food grade plastic bag on top of the cabbage. Fill the bag with enough water to completely cover and weigh down the cabbage. Tie the bag closed with a zip tie or rubber band.
6. Now you will need a cool place to store the cabbage / kraut for 6 weeks. It will need a stable temperature of between 65 and 72 degrees F. Leave it along while it bubbles and ferments. It will be creamy white and slightly tangy.
7. In 2 or 3 quart batches transfer the sauerkraut to a large cooking kettle. Heat to just over simmering, but not to a full boil. Now pack into heated canning jars to 1/2 inch of the top. Pour the juice still in the kettle into the bottle and fill to 1/2 inch of the top. With a thin non-metallic chopstick or spoon push down the sides to release any air bubbles. If needed add more water to the 1/2 inch from the rim level. Put on new canning lids (probably boiled as per the lid makers instructions).
8. Heat the jars with lid and screw on top in a canning kettle of boiling water for 15 to 20 minutes. Bottle just like fruit or other home bottles items. Allow to cool and seal.
Tags: will need, cabbage until, gallon crock, heads cabbage, inch thick, , sauerkraut large