*  Exported from  MasterCook  *
                              Crock Sauerkraut
 Recipe By     : Farm Journal’s Freezing&Canning Cookbook - 1978
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Pickles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   50      pounds        cabbage
    1 1/2  cups          canning/pickling salt
 Use pure fine-granulated canning/pickling salt to make sauerkraut and do measur
 the salt accurately - use a knife to level the tablespoon.  The cabbage will no
 ferment properly if you add too much salt.  To put down 50 lbs of cabbage, you
 will need a 10-gallon stoneware crock or a glass container (or two 4-gal.
 Follow each step explicitly.  You will see the word scalded repeated several
 times.  Absolute sanitation is as important for good sauerkraut as it is for
 crisp pickles.
 1. Remove and discard outer leaves from firm, matured heads of cabbage (late
 cabbage is best as it is higher in sugar).  Remove and discard cores.
 2. Shred 5 lbs cabbage at a time with shredder or sharp knife. Shreds should be
 no thicker than a dime. Place in a large mixing bowl.
 3. Sprinkle 3 tblsp canning/pickling salt over each 5 lbs cabbage. Mix
 thoroughly with clean hands or stainless steel spoon.
 4. Pack firmly and evenly into crock that has been washed with soapy water,
 rinsed, and scalded. Juices will form. Keep cabbage covered with juice as you
 pack by packing slowly and pressing cabbage down.
 5. Repeat shredding and salting of cabbage in 5 lb. lots until crock is filled
 not more than 5 from the top.
 6. Make sure juice covers cabbage. If not, making additional brine by mixing 1
 1/2 tblsp salt in 1 qt boiling water. Cool to room temperature before adding to
 7. Now the cabbage needs to be covered and weighted down, to keep it submerged
 in brine.  Fit a large food-grade plastic bag inside another to make a double
 bag. Fill with brine solution (1 1/2 tbsp salt to 1 qt water)and lay over
 cabbage. Bag should fit snugly against inside of crock to seal surface from
 exposure to air; this will prevent growth of yeast film or molds. It also serve
 as a weight; the amount of brine in the bag can be adjusted to give just enough
 pressure to keep cabbage submerged, that is, covered with brine. Twist and tie
 to seal bag.
 8. Cover crock with plastic food wrap and then with a heavy terry towel. Tie
 twine around crock to hold plastic wrap and towel in place. Do not open until
 fermentation time is completed.
 9. Fermentation will begin the day following packing.  How long it takes depend
 on room temperature. For best quality sauerkraut, a room temperature of 75F is
 ideal, and it will take about 3 weeks. For each 5 degrees cooler, add one week
 fermentation time. Temperature above 75F will result in earlier fermentation or
 possible spoilage.
 10. Keep track of temperature so you know when to check kraut. Remove cover.
 Fermentation is complete if bubbling has stopped and no bubbles rise when crock
 is tapped gently.
 Sauerkraut can be stored in the refrigerator. Or you can keep it in a cold room
 with temperature of 55For lower, if you will be using it before winter ends, or
 it can be canned.
 If you want to make small quantities of sauerkraut, mix shredded cabbage with
 salt following proportions in recipe for Crock sauerkraut. Pack cabbage into
 glass jars and weight with brine-filled plastic bags, as in Step 7. When
 fermentation is complete, store covered jars in refrigerator.
                    - - - - - - - - - - - - - - - - - -