Sauerkraut

  

Quantity: About 9 quarts

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

Jar size: Quarts

Ingredients:

25 lbs cabbage
3/4 cup canning or pickling salt

Instructions:

1. Work with about 5 pounds of cabbage at a time. Discard outer leaves. 

2. Rinse heads under cold running water and drain.

3. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter.

4. Put cabbage in a suitable fermentation container, see "Suitable Containers, Covers, and Weights for Fermenting Food,", and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. 

5. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage.

6. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).

7. Add plate and weights; cover container with a clean bath towel. Store at 70º to 75ºF while fermenting. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may not ferment. Above 75ºF, kraut may become soft.

8. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms.

9. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Hot pack –  

  • Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently.
  • Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.

Raw pack –

  • Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

 

Processing time:

Processing Times for Boiling Water Canner

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints

10 min

15 min

15 min

20 min

Quarts

15 min

20 min

20 min

25 min

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Raw

Pints

20 min

25 min

30 min

35 min

Quarts

25 min

30 min

35 min

40 min

 

Source: The National Center for Home Food Preservation




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