Making Saurerkraut

The Cabbage Family who lives at our farm

Harvest  firm solid heads of cabbage from the garden.  Wash thoroughly.

add 5 pounds of shredded cabbage,

3 tablespoons of salt

into a ceramic crock, food grade bucket, or a large glass jar;

Fit a clean plate and weight inside the container on top of the cabbage.  Press down firmly.  This weight will force the juices out of the cabbage.  Put a clean towel over the container.

Over the next 24 hours periodically press down on the weight forcing out the liquid.  If after a 24 hour period the juice does not cover the cabbage, add salt water

 (tsp. to 1 cup water) until it covers the cabbage entirely.

Place the container in a cool dark place for 2 to 6 weeks depending on your preference.

Skim off the film on top.  Taste.  The first couple of weeks it will taste tart and tangy, but will mellow the longer you leave it.  When it is to your liking, place in glass jars and refrigerate, or to keep it longer put in sterile jars and process.  Check a good canning book for instructions.

 Variations: Try adding shredded beets, carrots or apples to the cabbage.