Sauerkraut

Ingredients

• 20 heads cabbage
• Morton’s table salt
• Water

Tools

• Cabbage shredder
• Large crock
• Large tub
• 13 gallon trash bag (unscented)
• About 22 pint sized canning jars

Steps

1. Scrub crock, tub, and shredder with dish detergent soap to clean and sterilize
2. Wash cabbage in a tub with garden hose
3. Shred cabbage into crock
4. Every 3-4 heads, pack shredded cabbage down with fist and sprinkle liberally with salt
5. Repeat shredding, packing, and salting until the crock is 3-4” from being full.
6. Fill a kitchen trash bag partially with water, and place on top of crock to weight down & seal crock
7. Store sealed crock on the porch
8. Every few days, remove water from bag since cabbage will swell
9. After 14 days, bring sauerkraut to a boil
10. Pack into clean canning jars

Notes