If you aren’t yet a follower of Bacon is NOT an Herb’s FaceBook page, I would encourage you to click the “Like” button. I have been posting other local vegetarian things of interest and most recently polled the followers as to what they would like to see more of. Hands down, vegetarian recipes were what people want to see more of.
Leave it to my folks to come through with a slideshow and recipe for their regionally famous and ever popular Sauerkraut. As my mom said, “It’s Vegan!”
Jim& Rita’s Sauerkraut
10 Pounds of Shredded Cabbage
6 Tablespoons canning or pickling Salt
yields 3 to 4 quarts
Prepare 5 pounds of cabbage at a time.
Prior to shredding, discard outer leaves and any insect-damaged areas. Rinse heads under cold running water and drain. Cut heads into four wedges. Discard cores. Shred or slice to ~1/8″ thick.
Put 5 pounds of shredded cabbage in a suitable fermentation container and add 3 Tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juice from cabbage.
Repeat shredding, salting, and packing until all cabbage is in the container. Be sure the container is deep enough that its rim is at least 4 to 5″ above the cabbage.
Cabbage must be kept under 1 – 2″ of brine while fermenting. If juice does not cover the cabbage, add boiled and cooled brine 1 1/2 Tablespoons of salt per quart of water). Add a plate and weights to keep cabbage pressed down. Cover container with a clean towel and allow to ferment.
If you weigh the cabbage down with a brine filled bag, do not disturb the crock until fermentation is complete (when bubbling ceases). If you use jars as weight, check the kraut two to three times per week and remove scum if it forms.
Fully fermented kraut may be kept tightly covered int he refrigerator for several months or it may be canned as follows:
Hot pack — Bring kraut and liquid slowly to a boil in a large kettle stirring frequently. Remove from heat and fill jars firmly with kraut and juices, leaving 1/2″ head space. Add lid ring and process*.
Raw pack — Fill jars firmly with kraut and cover with juices, leaving 1/2″ head space. Add lid ring and process*.
*Process time for a boiling-water canner.
Hot-pack Pints – 10 min. (0-1,000 ft. altitude)
or 15 min. (1,001-3,000 ft. altitude)
Hot-pack Quarts – 15 min. (0-1,000 ft. altitude)
or 20 min. (1,001-3,000 ft. altitude)
Raw-pack Pints – 20 min. (0-1,000 ft. altitude)
or 25 min. (1,001-3,000 ft. altitude)