Small Scale Sauerkraut
This recipe is very easy, and it does not take all day and a bushel of cabbage. You can make 2-3 quarts of sauerkraut from one medium head of green cabbage. Spices such as juniper berries, dill seed and garlic can be added to the cabbage, if desired
9 cups shredded green cabbage
1/4 cup pickling salt
2 to 3 quart size jars
1. Trim dark, limp outer leaves and wash the cabbage.
2. Remove the central core. Using a food processor (slicing blade not grating) or a kraut cutting board, thinly shred. As you slice, measure 9 cups into a large nonreactive bowl.
3. Sprinkle salt over shredded cabbage. Using clean hands, mix well.
4. Let stand at room temperature for 2 hours. In the meantime, sterilize jars. (To sterilize jars, place them in a large pot, cover with warm water and bring to a rolling boil. Boil hard for 15 minutes. Leave jars in hot water until ready to use.)
5. Rinse, drain and rinse again.
6. Pack wet cabbage into sterilized quart jars.
7. Pack (using a wooden spoon or pestle) firmly and keep packing down until liquid rises to cover the top of the cabbage. Spices may be added between the layers of cabbage. Leave at least one inch of head space at the top of each jar. More space is okay.
8. Wipe away any stray pieces of cabbage not under the liquid inside the jar. Crumple a large piece of plastic wrap and force it into the jar to exclude air from reaching the cabbage in the space left inside of the jar. Use more than one piece if necessary. Seal loosely with two piece medal canning lid but (do not tighten screwband).
9. Place the jars in an area where the temperature stays at 69-72°F. This is the ideal temperature for fermentation. Check the sauerkraut every few days for froth. There should be no froth if plastic is keeping air away from the cabbage. If froth forms, remove it with a metal spoon and place a fresh piece of plastic wrap in the jars.
10. Fermentation should cease in 2-4 weeks. The sauerkraut is ready when no more air bubbles are at the surface of the cabbage. The smell will be pleasantly pungent and pickled.
11. If sauerkraut is too salty, rinse it just before using. Rinse only the amount you intend to use.
Store the remainder in the refrigerator. It will keep for several months.
