Sauerkraut

[harvest_table]

ingredients
about 50lbs of cabbage
1 pound canning salt

remove the outer leaves and any undesirable portions from firm, mature heads of cabbage; wash and drain. cut into halves or quarters: remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.

in a large container, throughy mix 3 tablespoons salt with 5 pounds shredded cabbage. let the salted cabbage stand for several minutes to wilt slightly: this allows packing without excessive breaking or bruising of the shreds.

pack the salted cabbage firmly and evenly into a large pickling container or crock. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. repeat the shredding, salting and packing of cabbage until the container is filled to within 3 or 4 inches of the top.

cover cabbage with a clean, thin white cloth such as muslin or cheesecloth and tuck the edges down against the inside of the container. weight cabbage under brine.

formation of gas bubbles indicates fermentation is taking place. a room temperature of 68-72F is best for fermenting cabbage. fermentation is usually completed in 5-6 weeks.

to can: bring sauerkraut to a simmer (185-210F). do not boil. pack hot into hot jars, leaving 1/2-inch head space. cover with hot liquid, leaving 1/2-inch head space. remove air bubbles. adjust caps. process pints 15 minutes and quarts 20 minutes in boiling water bath.

yield: about 18 quarts.

from Ball Blue Book guide to home canning and freezing