SAUERKRAUT
In a 5 gallon crock: 12 heads cabbage caraway pickling salt Pound cabbage into crock with hand, packing tightly. Put a water filled garbage bag on top of crock to seal it and let it stand for 6 weeks. Process it in jars. SAUERKRAUT 3 1/2 pounds shredded cabbage 3 tsp. canning salt 1 tsp. sugar 1 tsp. caraway seed Let set for a few minutes. Work with your hands. Put in gallon glass jars or crock. Cover with a weight. After a month, process in jars. FROZEN SAUERKRAUT 15 T. pickling salt to 25 lbs. shredded cabbage. Place in 20 gallon crock. Mix well to get the juice to cover cabbage and place a plate with a weight on top plate. Cover with towel. Rinse plate and towel everyday. Skim off scum everyday so cabbage doesn't discolor. It takes from 10 days to 3 or 4 weeks to make sauerkraut. After cabbage is done working pack in ziplock bags and freeze. SAUERKRAUT 5 pounds shredded cabbage 3 T. salt 1 tsp. caraway 1 onion, shredded Put in canner. Put in jars with a head of dill in the bottom. Pack tight in jar up to top and seal. Let stand for 2-3 weeks. SAUERKRAUT SALAD 1 large can sauerkraut 1 onion, chopped 1 green pepper, chopped 1 small can red pimento, optional 2 cups celery Mix together: 3/4 cup sugar 1/2 cup salad oil 1 tsp. celery seed dash salt Combine all, let stand in refrigerator 24 hours. Sugar Says: 'Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup.' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
