Making sauerkraut > part 2

6 Crocks

Ingredients

Quantity Ingredient
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Directions

Containers must be brushed cleanly with hot water and dried in the air before starting.

Use *uniodized* salt

To flavour: Between the layers, you should insert a small portion of some small apples, vine leaves, unripe grapes and juniper berries. (from Mary Hahn's Grosses Einmachbuch) posted by: Heidi Nawothnig Kraut *must* be covered with brine at all times during fermentation. Let stand in a dark, cool place to ferment. (approx. 6 wks.in a cool cellar as opposed to 14 days in the kitchen) The best quality kraut is make at a temperature below 60F and requires at least a month of fermentation. It may be cured in less time at higher temperatures, but the kraut will not be so good. If sauerkraut turns tan, too much juice has been lost in the fermenting process. When fermentation has ceased, store the kraut in a cool place after sealing by either of the following methods: 1)simply pour a layer of hot paraffin over the surface of the kraut. For greater effectiveness, heat kraut to simmering temperature about 180F, pack weak brine -2 tablespoons salt for 1 quart water to cover, leaving ½ inch head space and process in boiling water bath for 25 minutes for pints, 30 minutes for quarts. from THE JOY OF COOKING To make it right in the glass jars without a crock: Shred cabbage very fine and pack into sterilized jars, shaking down but not packing tight. All 1 rounding teaspoon of salt. Fill jars with boiling water and seal. Have jars standing in hot water so as to prevent breakage.

Keep in warm place and the kraut will be ready in about 2 weeks, and there will not be the unpleasant odor of fermenting kraut in a stone jar. From: George Gravel

From: Jim Weller Date: 05 Oct 97 Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@...> on Dec 21, 98

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