logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

Sauerkraut - printer version

Guest Author - Sandy Moyer

Homemade Sauerkraut

Late season cabbage makes better sauerkraut. For cabbage to ferment properly, always measure accurately & follow the directions closely.

  • cabbage - about 15 lbs, shredded
  • 9 T. coarse canning salt

Preparation -
Rinse the heads of cabbage under cool running water and blot dry with paper towels. Discard the dark green outer leaves and any leaves that are cracked or damaged. Cut the heads into quarters or wedges - no wider that your slaw cutter or slicer. Using a slaw cutter, shredder, mandolin type cutter or a sharp knife, slice the cabbage to about the thickness of a quarter.

Working with about 5 pounds of cabbage and 3 tablespoons of salt at a time, place the sliced cabbage in a large bowl. Add salt and stir, using a large wooden spoon, to mix well. Place the salted cabbage in a clean 5 gallon stoneware crock (The crock should be washed thoroughly and rinsed several times with boiling water.) Pack the salted cabbage into the crock. A brine will start to form as you press on the cabbage to pack it down. Repeat the salting and packing, with 5 poinds of cabbage at a time, until all the cabbage is in the crock. After all the cabbage has been added, continue to press down on the cabbage until there is enough brine to cover the cabbage completely. The top of the cabbage should be 1 to 2 inches below the brine.

Place a heavy plate on top of the cabbage. The plate should be just slightly smaller than the diameter of the crock, but large enough to completely cover the cabbage and hold it under the brine. Fill a zippered plastic bag with water; seal the bag. Place the bag of water on top of the plate to weigh it down. Cover the entire crock with heavy plastic wrap, then drape a heavy towel over the crock, covering the rim. Place the crock in a cool area where the temperature will not rise above 75º.

Uncover the crock to check the sauerkraut at least every other day. Use a clean wooden spoon to remove any scum or film that forms on top. If a moldy scum forms on the plate, wash and sterilize the plate as needed.

Allow 3 weeks for fermentation if the temperature is 75º. Allow 4 weeks at a temperature of 70º. Allow 5 to 6 weeks at 55° to 60º. Do not store the crock at temperatures below 55° or over 76º or fermentation will not take place and the cabbage will spoil. Fermentation is complete when the bubbling has stopped and bubbles no longer form when the side of the crock is tapped.

To can the sauerkraut....
Place the sauerkraut in a stockpot. Cook over medium high heat long enough to bring it to a boil. Remove from heat. Ladle the hot sauerkraut it into hot, quart size canning jars. Place caps and rims on the jars. Process in a boiling water bath canner for 20 minutes. Cool, check the seals, label and store.

Add Sauerkraut+%2D+printer+version to Twitter Add Sauerkraut+%2D+printer+version to Facebook Add Sauerkraut+%2D+printer+version to MySpace Add Sauerkraut+%2D+printer+version to Del.icio.us Digg Sauerkraut+%2D+printer+version Add Sauerkraut+%2D+printer+version to Yahoo My Web Add Sauerkraut+%2D+printer+version to Google Bookmarks Add Sauerkraut+%2D+printer+version to Stumbleupon Add Sauerkraut+%2D+printer+version to Reddit




The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Successful Home Canning
RSS
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Home Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

g


g features
Thai Style Chicken Ginger Stir Fry Recipe

Cooking Perfect Pasta Recipe

Quick Malt Balsamic Pickled Onion Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor