I recopied my brother Ed's message with the kraut recipe and
incorporated his answers, so you have all the information in one
message. Oh, he also says that the longer you leave it, the more
sauer it gets.
"Brenda this is a recipe that makes about 5 lbs. of kraut
2 medium heads of cabbage weighing approx 5 lbs
2 table spoons of canning salt. Do not use table salt
take the core out of the cabbage and then finely shread it
put in a large mixing bowl or crock
add 2 tablespoons of salt
mix salt into all of the cabbage with hands
if you have some kind of a flat item that you can use as a
press press
down on the cabbage salt mixture until the liquid from the
cabbage comes to
the top, if you don't have a press squeeze the cabbage mixture
until it
becomes very moist
pack the mixture as tight as possible in a container (not metal)
place some kind of a weight on top of the mixture to be sure it
stays packed
I put a five-pound weight in a plastic bag and place it on top of
a plate that i have
set on top
of the cabbage
set aside to let the process begin at room temp
each day remove plate and weight , rinse off and replace
the longer it sits the better it is
I usually let it ferment for about 14 days
it will stink up the area so if you have a closed off area or
basement I
would set it there
after 14 days I portion it out into containers or freezer bags
and freeze
the portions to used for a later date
ENJOY."
ed, Do you just use a regular dinner plate to cover it? If you
just used an old crock pot to make the kraut in, why couldn't you
use its own lid and weigh that down, or do you need some opening
for gasses to leak out as the cabbage ferments?
It does need to breathe a little so if you use the crock pot lid
keep
it tipped just a little."
I guess that's the end of the sauerkraut story; now you know how
my brother does it.
Brenda Mueller
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