3 3-lb. head cabbage
27 tbsp pickling salt or sea salt
Shred cabbage into small pieces. You can make it as coarse or as fine as you like. Add the salt and mix well. Let set for 5 minutes. Place the cabbage and salt mixture in a non metallic container. A crock or plastic 5-gallon pail will work fine. Place a dinner plate on top and a weight to keep the cabbage from floating. A well washed rock works great as a weight. The salt will draw the water out of the cabbage for the brine so do not add water or vinegar. Let this ferment for four to six weeks depending on your taste. It's perfectly fine to sample your sauerkraut at any time to find your perfect taste. When you are happy with the taste, pack your sauerkraut tightly in jars and follow the basic canning procedures. You can make as little or much as you want. Basic recipe calls for 3 tablespoons of salt for every pound of cabbage. You can weigh the cabbage and add salt accordingly for larger batches. DO NOT use iodized table salt if possible.
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