Sauerkraut

In the middle of June I picked my cabbage and started a batch of sauerkraut. After a little over 4 weeks of fermenting in a crock in the laundry room it was indeed ready. So yesterday I put it in jars. I had 17 pints and a small bit for O Wise One to have with hot dogs for lunch today: ) It will taste good this winter with O Wise One's homemade venison Kielbasa !

SAUERKRAUT  

20 pounds cabbage

3/4 cup canning salt

1 Crock

To Ferment: Wash and remove outer leaves and any bad leaves from cabbage and drain. Cut into quarters and remove core. Shred cabbage into about 1/16 inch thick. Combine 3 tablespoons salt with about 5 pounds shredded cabbage and mix thoroughly. Let stand for several minutes to wilt slightly. Pack cabbage and salt mixture firmly but evenly into a large clean crock. Use wooden spoon to pack tightly until juice covers the surface. Repeat layers until within 3 to 4 inches from top. If juice does not cover cabbage use brine. Brine consists of 1 1/2 tablespoons salt to 1 quart water. Boil and then cool brine. Cover cabbage with muslin or cheese cloth and tuck edges down against the side of the container. Weight cabbage under brine with a plate and a large ziploc bag filled with water on top of plate. ( Double bagged just to be safe.) Store container in a cool place for 3 to 6 weeks. It will bubble meaning that it is fermenting and a white scum will form on the top of brine. I skim this off everyday and wash plate and bag and replace. 

To Can: Drain and wash Sauerkraut and bring to a simmer ( I added new brine) in a large saucepan with enough clean brine to cover slightly.  (180 degrees) Do not boil ! Pack hot sauerkraut in hot jars and add brine to cover. Leave 1/2 inch headspace. Remove bubbles and seal hot water bath pints for 15 minutes and quarts for 20 in a hot water canner. 

  

    Blessings from The Holler

The Canned Quilter