Best Homemade Sauerkraut 1975 Recipes

OLD-FASHIONED HOMEMADE SAUERKRAUT

Steps:

• Remove 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, thoroughly mix 2 tablespoons pickling and canning salt with 3 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 clean crock or jar. 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 the cabbage until the crock is filled to within 3 to 4 inches of the top.
• Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover, so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
• An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavyweight, watertight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
• Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 F to 72 F is best for fermenting cabbage. Fermentation is usually completed in five to six weeks.
• Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: ​ Hot Pack: Raw Pack:

HOMEMADE SAUERKRAUT

Steps:

• Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.
• Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

HOMEMADE SAUERKRAUT 1975

Steps:

• Combine cabbage and salt in large clean bowl and let it stand for 5 to 10 minutes.
• The cabbage will start to get limp and some liquid will be released.
• Press all the cabbage tightly into a 1-pint canning jar including the liquid.
• Press the cabbage down to submerge, then top with wad of crumpled waxed paper to hold the cabbage under the liquid. (The cabbage must all be submerged, all the time.)
• Cover the jar with the lid, then screw it on loosely with the band (do not close tightly)
• Place the jar into a glass bowl or other non-metal container and let it stand at room temperature for 8 to 10 days (or longer) or until fermentation stops. Some liquid will rise out of the jar which is the reason for the bowl.
• Always keep the cabbage covered with the liquid. Press it down and add another wad of waxed paper to keep it submerged.
• NOTE: To make 1 quart of sauerkraut use 2 pounds of cabbage, let stand 15 days. For 1/2 gallon use 4 pounds cabbage and let stand 25 days. Use 2 teaspoons salt per pound of cabbage
• Other people use other methods to keep the cabbage submerged during fermentation. One person did not put the lid on the jar, but filled another smaller jar with liquid and placed it on top of the waxed paper inside the cabbage jar to weigh it down.
• You may want to set this on an enclosed porch... or even in the basement... the smell can get a bit strong in the kitchen.
• For other notes and methods see: http://slurpandburp.blogspot.com/2007/05/homemade-sauerkraut.html
• For notes and ideas for other things to ferment try: http://www.laughingduckgardens.com/ldblog.php/2010/01/13/on-sauerkraut-and-other-fermented-food/

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

EASY HOMEMADE SAUERKRAUT

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

HOMEMADE FERMENTED SAUERKRAUT

Steps:

• Remove and discard the core of the cabbages, then finely shred.
• Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
• Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
• Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.