Last modified on 23 August 2014, at 12:23

Cookbook:Kraut

Kraut
Category Vegetable recipes
Servings 5 pints
(1 pound of cabbage fills 1 pint jar)
Time 6-8 days summer
12 days winter
Difficulty Medium

Cookbook | Ingredients | Recipes | Europe | Cuisine of Germany | Midwestern U.S. cuisine | Vegetarian Cuisine | Fermented Food Recipes

If you like kraut, you will like this one.

See also: sauerkraut

IngredientsEdit

ProcedureEdit

  1. Remove old leaves from cabbage heads.
  2. Quarter heads and cut out the cores.
  3. Shred cabbage.
  4. Put cabbage and salt in large pan and mix with hands.
  5. Pack into crock with a potato masher. Pack gently.
  6. When crock is nearly full, cover with cloth, plate, and weight.
  7. Check daily and remove scum.
  8. When the kraut is sour enough, you can leave it in crock, and seal it with paraffin wax; or kraut can be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.

Tips, Notes, and VariationsEdit

  • It takes six to eight days to ferment in summer weather.
  • If it's cooler, it might take up to twelve days.

UsesEdit

  • Is there anything better on a fat sausage or even just a hot dog?