sauerkraut
Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Water
Pack cabbage into a large stone jar, working in salt until
juicy.
Repeat until you have the amount you want.
Add water enough
to bring juice to the top.
Cover with a white cloth and weight it
down with a plate.
Wash the cloth each day and remove any scum.
In three weeks you can cold pack it in jars for 30 minutes.
Leave 1 1/2-inches of space at the top of each jar to allow for
expansion.
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sauerkraut
Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Pack cabbage into a stone jar or crock, working in salt until
juicy.
Add water to bring juice to the top.
Cover with a white
cloth and weight down with a plate.
Wash the cloth each day and
remove the scum.
In three weeks, cold pack in jars for 30 minutes.
Leave 1 1/2 inches of space at the top of each jar.