Home Made Sauerkraut
Is there a forum for making kraut? Or a recipe somewhere. I'd like to try it myself.
No problem.
I have a special fermentation crock but you don't need one. You can just weigh the sauerkraut down with a bottle filled with water and a plate. I also used a food processor to shred the cabbage but you could just use a knife.
Sauerkraut:
3Tbs salt per 5# cabbage.
7 small heads of cabbage Removed outer leaves and reserved 4 to use later.
Quartered heads and removed cores.
Cut them into 1/8 heads.
Cuisinart 12-Cup Food Processor. With 3mm shredder head.
Ended up with 15lbs shredded cabbage
Added 9Tbls canning salt.
Worked cabbage and salt in by crushing in hands for hour or so to break down the cell walls to get juice flowing.
Once it started getting wet I switched to a plastic cup to crush it more. Notice the drop in volume.
Transfer to Fermentation crock
Place reserved outer leaves on top of cabbage and put stone weights on top
Put on lid and fill water channel with water
Leave on counter over night
Juice should rise to 1 ½ to 2 inch above stones.
If more brine is needed use: 1 cup of water and 1tbls salt
Leave in a warm place for a few days until fermentation starts.
Transfer to cool spot for 4 to 6 weeks.
Enjoy
RR