How to Make Sauerkraut

Ingredients:

• 25 lbs or 5 large heads of White Cabbage
• Canning or Pickling Salt ( DO NOT use Iodized Salt)

Method

1. Discard outer layer of leaves on the Cabbage head. Core and Quarter the Cabbage.
2. With Food Processor or Mandolin Slicer, cut Cabbage into thin shreds about 1/16 inch thick. Remove any large pieces.
3. In a large stone crock or a food grade plastic container, combine shredded cabbage and 3 tbsp Pickling Salt. Mix thoroughly.
4. Let stand for 15 minutes or until juices start to flow and the cabbage wilts slightly.
5. Using wooden Spoon or your hands, Press down firmly on the cabbage until the juice comes to the surface. Repeat the sequence 4 times, until all the cabbage is used up, leaving at least 4 inches of space between and rim of container.
6. Sprinkle remaining pickling slat on top. If there is not enough juice, add Brine.
   To make Brine, bring 4 1/2 tsp pickling salt and 4 cups of water to boil over medium high heat, Stirring to dissolve salt. Let cool and lade over sauerkraut to cover.
7. Place large clean inverted plate over the cabbage mixture and weigh down with 2 or 3 Quart jars filled with water and capped. Keep Cabbage under brine by 1 to 2 inches through out fermentation. Let stand in a cool place. Every Day, remove and discard any scum that has formed. During fermentation, gas bubbles will form. When bubbling ceases, fermentation is complete. Fermentation may take up to 6 weeks.
8. With Fermentation complete, Prepare Canner, Jars and lids.
9. Raw Pack Method: Pack Sauerkraut with brine into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace by adding more brine if necessary.
10. Wipe rims, Center lid on jar. Screw Band Top down until resistance is met, then increase to fingertip tight.
11. Place Jars in canner, ensuring they are completely cover with water. Bring to a boil and process for 20 to 25 minutes.
12. Remove Canner lid, Wait 5 minutes. Then remove jars, cool and store.