Sauerkraut

Making Sauerkraut

Harsch Crock Method 7.5 Liter (2 gal.)

Sauerkraut [SOW-uhr-krowt] Although sauerkraut-German for "sour cabbage"-is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment.
http://www.answers.com/topic/sauerkraut

The Ingredients.
Twelve pounds thinly sliced cabbage.
Four tablespoons kosher salt.
Four tablespoons Caraway seed.
Twelve Juniper berries (smashed).

1. Remove the outer wilted leaves (and three or four good leaves) of the cabbage, remove the heart and slice thinily into a large plastic bucket.

2. Add a layer of cabbage to the bucket (three pounds) and sprinkle a tablespoon of salt and a tablespoon of Caraway seed and it mix thoroughly.

3. Repeat 3 more times for 12 pounds on cabbage

4. Allow to sit in the bucket and press down frequently until the water is near the top of the cabbage.

5. Transfer the cabbage to the crock (adding the Juniper berries as you do) and add the water from the bucket and pack tightly.

6. Cover the cabbage with whole cabbage leaves

7. Weigh down with the cover stones. If the stones are covered by less than ½ to an inch of liquid, add a small amount of brine. About 3/4 teaspoon of salt per cup of distilled water.

8. Cover the pot with the lid and add water into the water groove.

9. Leave at room temperature (20-22 degrees C [68-72 degrees F]) best in the kitchen for 3 days. Bubbling indicates the beginning of fermentation.

10. Move to a cool location (ca. 15-18TC [59-64 degrees F]) I use the garage in winter and a small wine refrigerator during warmer months.

11. The sauerkraut can be eaten after 4-6 weeks. Pack into quart jars and store in the refrigerator.

Slicing the cabbage.