Sauerkraut

This recipe came from the crock Diana bought me in 2020.

Made my 1st batch on 4/24/2020...
Tasted 1st time 5/9/2020 and delecious!
It was delecious after canning.
Made additional batches since.

Ingredients

• 5 to 6 medium heads of fresh green cabbage (core removed)
• Box of sea salt or pickling salt
• This recipe makes enough to fill a 6L/102 fl oz crock
• My 6L crock will make 7 quarts of preserved sauerkraut

Salt to Cabbage Ratio

• 3 TBLS salt to 5# cabbage
• 2 TBLS salt to 2# 8 ounces cabbage
• 1 TBLS salt to 1# 10.67 ounces cabbage

Salt Water Brine

1. Make a salt water brine using 2 tablespoons salt to 1 liter (34 oz) of distilled water. Set aside and use as needed.

Shred Cabbage and Pack into Crock

1. Remove outer leaves and set aside.
   
   
2. Remove the Cabbage Core and discard
   
   
3. Thinly slice the rest of the cabbage and place into a bowl.
   Thicker cuts will be more crunchy.
   
   
4. Sprinkle 2# 8 ounces of cabbage with 2 TBLS salt.
   
   
5. Using a muddler or wooden spoon, muddle and bash the cabbage for 10 minutes. This releases liquid and creates a natural brine for the cabbage to ferment in.
   
   
6. Pack cabbage tightly into the crock & including the liquid created while smashing the cabbage.
   
   
7. Continue to fill the crock until it is full. Allow 1.75" of space for liquid plus the weights
   
   
8. If the liquid doesn't cover the cabbage then add the salt brine The cabbage should be completely covered by at least 3/4" of the salt brine. Plus leave 1" headspace at top of the crock for expansion.
   
   
9. Place outer leaves of cabbage on top.
   
   
10. Add the Kilner ceramic stones on top of the cabbage, ensuring the cabbage is submerged below the brine.
    
    
11. Add salt water mix to the top of the Kilner crock to provide air tight seal with the lid.
    
    
12. Place lid on top
    
    
13. Leave to ferment at room temperature for 4 to 6 weeks minimum. Check resevoir regularly and add salt water brine as needed.
    
    
14. After 2 weeks you can taste to desired flavor and texture.
    
    
15. Once ready
    
    Transfer to jars, seal and store in the refrigerator. Consume within one month.
    
    Or, seal jars in a water bath canner. For processing times, refer to the USDA website to download a copy of the "Principles of Home Canning" guide.

Canning

1. Heat / Sterilize the Jars
   
   
2. Raw pack into 1 US Quart jars
   
   
3. Leave 1" headspace. If there is not enough sauerkraut juice to cover all the kraut in the jars, then use a boiling hot, weak brine (2 tablespoons salt for each quart water).
   
   
4. Screw down the band fingertip tight. These lids should not be tightened further after processing. The screw band should be tightened just to fingertip tight.
   
   
5. Process in a water bath for 25 minutes at altitudes of 0 to 1000 feet.

Cooking / Eating

1. Eat it raw out of the jar over a bratwurst
   
   
2. Eat it with Sauerkraut & Spare Ribs.