• Firm Cabbages
  • 1/2 cup of salt to every 10 pounds of cabbage


Remove the outer leaves of firm cabbages. Quarter, core (discard the core), then shred the rest. Weigh it. Place the shredded cabbage in an earthenware crock in layers with 1/2 cup of salt to every 10 pounds of cabbage. Use a container large enough tp permit the cabbage to ferment and rise without overflowing. Press the cabbage with a wooden spoon or potato masher until it is bruised. Pack it down well. Cover it with a cloth, a plate and a weight. Keep it at 85 degrees. The scum must be removed every day until the cabbage is cured. See that the cabbage is covered with juice. If it is not, pack it down. The period of curing depends upon the temperature, from 1 to 3 weeks. Taste the cabbage when it stops fermenting. If it tastes sour it is ready to be placed in containers. Pack it tightly, cover it with juice, seal the containers. Sauerkraut may be processed in a hot water bath in a 275 degree oven for 30 minutes. Small quantities:

Pack tightly into quart jars to within one inch of the top:

Shredded cabbage

Add to each quart:

3 scant teaspoons salt

Partly seal the jars. If packed closely the juice
will nearly fill the jar. The sauerkraut should be kept at room temperature of 85 degrees. It is cured in 6 weeks. After fermentation ceases the lids should be tightly sealed.(follow safe canning procedures)

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Submitted 6/13/05.
Source: The Joy of Cooking
Submitted By: Linda Wilson
Sauerkraut / canned