Recipes from a German Grandma               The Kitchen Project

	Making Sauerkraut (continued)
	Add 2 teaspoon of salt to about 8 cups of cabbage and mix with your hands.   Add cabbage to a crock and leave some space at the top. Here I added some salted water (2 teaspoons of kosher salt per quart) because it looked like after a day or so it wasn't making enough of a brine on its own. Next cover with a clean towel, a plate and a heavy object like a rock to weigh it down. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold. At room temperature, fermentation will be complete in 10 to 14 days. You can then Pack into jars adding enough juice to fill jars. Often there is not enough juice. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water. Screw bottle lids on tight and process in a boiling water bath for 15 minutes. After bottles are cool be sure they have sealed before putting them away. Canning tips thanks to Mabel Mertz of Southern Alberta http://waltonfeed.com/old/sauer.html Go to the previous step 1 | 2 Do you have any questions or comments on this recipe? I am interested in your comments For more information on German cooking and German-American Heritage (click on the book to check it out) order here Name Email
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