Recipe - Homemade Sauerkraut

15 pound (68 Firm Heads) Green
Cabbage
Three fourths cup Kosher Or Pickling Salt

Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
Quarter and cut away the core and discard. With a food processor, mandoline
or knife, cut the cabbage into uniformly fine shreds. In a large plastic
tub, place half the cabbage and sprinkle with half the salt. Mix and
"massage" the cabbage and then let it stand for 510 minutes. Juices will
begin to come out of the cabbage. Place this in your fermenting tub. Repeat
this process with remaining cabbage and salt and pack into tub.

The cabbage must be covered by juices to prevent spoilage. If there is not
enough juice to cover, make up some additional brine by adding 4
tablespoons salt to 2 quarts water, pouring over just to cover.

Be sure to keep cabbage submerged during fermentation. Cover tub securely
with plastic wrap and then cover that with a clean towel to keep out any
errant contamination.

Store in a 6575 degree room and don't uncover for at least 3 weeks. Remove
towel and plastic wrap. There should be no bubbles of CO2 gas evident in
the brine (gently tap tub to check). If there is, recover and check again
in 23 days.

The finished sauerkraut should have a clean appearance with no white spots
or unpleasant or off odors. Texture should be firm.

Pack finished sauerkraut into clean jars and store in refrigerator for up
to 6 months.

Yield: Approximately 68 quarts

Recipe By : COOKING RIGHT SHOW #CR9636

Posted to MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 17:26:19 0400

From: billspa@icanect.net (Bill Spalding)