Sauerkraut Use 5 pounds fully matured cabbage. Wash, quarter, core and finely shred cabbage. Sprinkle 3-1/2 tablespoons of coarse salt (pickling salt) over cabbage; mix well. Let stand for an hour .
Meanwhile sterilize 7 pint or 4 quart mason jars, by boiling. Let come to room temperature.
When the hour is up, firmly pack cabbage into room-temperature jars, leaving a 2-inch headspace.
Adjust lids, screwing band tight. Place jars on a jelly-roll pan to catch brine that overflows during fermentation and curing.
Keep cabbage covered with brine. If necessary, open jars and add more brine made by dissolving 1-1/2 tablespoons pickling salt in 1 quart of water. Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars, replacing lids if sealer appears damaged; screw band tight. Set jars in water bath canner filled with cold water. Water should extend 2-inches above jars. Bring water slowly to boiling. Process sauerkraut (pints or quarts) 30 minutes. Makes 7 pints. |