Homemade Sauerkraut Recipe - Cooking Index
Homemade Sauerkraut Recipe - Cooking Index
| 12 lbs | 5448g / 192oz | Cabbage |
| 4 tablespoons | 60ml | Salt |
| 3 | Green apples |
A wooden keg is best for sauerkraut, but if you don't have one, use a crock or sterile glass jar.
Shred the cabbage finely (reserving some large leaves) and mix with the salt. Peel and shred the apples. Arrange layers of the cabbage and apples, pressing down very firmly after each layer. Cover with the reserved cabbage leaves and then with a piece of cheesecloth. Place a plate or board over the cheesecloth and weight it down. Keep in a cool place for 2 weeks, then taste to see if it is pickled enough. If it isn't, wash the cheesecloth and board and replace for another 5 days. Taste again.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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