Sauerkraut

Instructions

1. Remove ragged or tough leaves from the white cabbage head.
2. Shred the cabbage fine. Use a shredder or an old fashioned “kraut board.”
3. Weigh the cabbage. You will use 2 teaspoons of pickling salt for each pound of cabbage.
4. Place a layer of salt in the container: a sauerkraut crock, stone crock, or hardwood keg.
5. Place 2 or 3 layers of shredded cabbage over the salt.
6. Place a second layer of salt over the cabbage.
7. Continue layering until you are 4 or 5 inches from the top of the container.
8. Pound the mix gently with a wooden mallet.
9. Top with a layer of salt.
10. Place a clean hardwood board or a plate over the top of the cabbage and weigh it down with a rock or other weights.
11. Tie a clean muslin cloth or layers of cheesecloth over the top of the container.
12. Store in a cool place (45 to 60°F) to ferment.
13. In a few days, a brine, tiny bubbles, and scum will appear above the board or plate.
14. Skim the brine and scum away every couple of days until the tiny bubbles on longer appear. This could take a month.
15. When the bubbles no longer appear, your sauerkraut is made.
16. Sauerkraut can be spiced as you make it with juniper berries, peppercorns, bay leaves, caraway seeds, dill, or allspice.