Preparation

1. Shred the cabbage and combine in a large bowl with all other ingredients, starting with 3 Tablespoons of salt.
2. Pound the cabbage with a pounding tool (or your hands) for 5 to 10 minutes until salt draws the juices from the cabbage.
3. Pack the cabbage mixture into a large sanitized glass jar; a 2-gallon jar works well for this recipe
4. Press the mixture to submerge it beneath the liquid. If necessary, add additional brine to completely cover the vegetables.
5. To make brine, boil 1 quart of water with 1-½ tablespoons of salt, then let cool.
6. Weigh the cabbage down using a plate and three brine-filled, quart bags. Cover the jar with a lid and a towel. Jars with an airlock may also be used.
7. Store at 70º to 75ºF while fermenting. If using a tight lid, burp daily to release excess pressure.
   1. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until bubbling ceases, which indicates that normal fermentation has been completed.
   2. If you use jars as weight, check the kraut two to three times each week, and remove scum if it forms.
8. Fully fermented kraut may be kept tightly covered in the refrigerator for several months, canned. Freezing is also an option.

Processing Guide

Recipe Source

This is a tested, evidence-based recipe adapted from the National Center for Home Food Preservation. University of Georgia Extension.