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  • Mature cabbage
  • Pickling salt

Use good sound heads of mature cabbage. One pound of salt with 40 pounds of cabbage; 2 ounces (3 1/2 Tablespoons) with 5 pounds of cabbage. One pound fills a one pint jar. It is important to use the ratio of salt to cabbage. Too much salt or too little salt will spoil the kraut. Remove outside green and dirty leaves. Quarter the head removing most of the core and shred the cabbage finely. Put 5 pounds of cabbage and 2 ounces of salt into a large pan and mix with the hands. Pack gently into the crock with a potato masher. Repeat until you have used up all the cabbage. Use the potato masher to break down the cabbage and bring the juice to the top. Cover with a cloth, plate and weight to keep the sauerkraut under the juice. During the curing process, kraut requires daily attention. Remove scum as it forms and wash and scald the clothe often to keep it free from scum and mold. Set in a place where the temperature will range in the 50s or low 60s. Fermentation will be complete in about three weeks depending on how much kraut you have in the crock. The kraut ferments from the top down. As soon as kraut is thoroughly cured, pack into clean canning jars, adding enough of the kraut juice to fill jars to within 1/2 inch of the top of jar. Put on cap, screwing the band tight. Process in water bath for 15 minutes. We prefer to freeze the kraut by packing it in double bags leaving some space for the kraut to still work until it freezes. When it thaws it tastes just like fresh kraut.

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