Sauerkraut
By: Darrel Sullivan
serving(s).
![Image of sauerkraut](../../img/sauerkraut.jpeg)
Ingredients
- 20 heads cabbage
- Morton’s table salt
- Water
- Cabbage shredder
- Large crock
- Large tub
- 13 gallon trash bag (unscented)
- About 22 pint sized canning jars
Steps
- Scrub crock, tub, and shredder with dish detergent soap to clean and sterilize
- Wash cabbage in a tub with garden hose
- Shred cabbage into crock
- Every 3-4 heads, pack shredded cabbage down with fist and sprinkle liberally with salt
- Repeat shredding, packing, and salting until the crock is 3-4” from being full.
- Fill a kitchen trash bag partially with water, and place on top of crock to weight down & seal crock
- Store sealed crock on the porch
- Every few days, remove water from bag since cabbage will swell
- After 14 days, bring sauerkraut to a boil
- Pack into clean canning jars
Notes
Added on February 27, 2022