If there is mold on top, just scrape it off and eat the rest. It will do better if you press the cabbage firmly and let the juice fill the jar. You can use the same recipe but put the shredded cabbage in a large container, after the 3rd day it will make a sour juice that can be drained off and drank. BTY, home made kraut tastes much better than the store bought kraut. I suggest everyone give it a try at least once. Best Regards, Robert Ratliff SE Tenn. [email protected]
-----Original Message----- From: Liz Pavek [mailto:[email protected]] Sent: Saturday, October 09, 1999 10:37 PM To: [email protected] Subject: CS>Sauerkraut Here's the recipe: Shred 5 pounds of cabbage into a large bowl or kettle. Sprinkle it with AT LEAST 1/2 cup of salt. (If you skimp on the salt, your batch will spoil, so it's better to err on the side of generosity. Salt is a preservative and keeps the kraut from spoiling while it's fermenting.) Toss the two ingredients together until the cabbage is well salted. Press the salted cabbage into canning jars and put the lids on loosely so the gases can escape. Let it work at room temperature for about 10 days. That's all there is to it. Test by taste. Spread the word! Sauerkraut is REAL FOOD!! Liz
