Sauerkraut II
Ingredients
- 5 pounds cabbage
- 10 teaspoons salt
Ingredients for 4 servings (2.3 kg) · the original recipe
Method
- 1
Remove old leaves from the cabbage heads.
- 2
Quarter heads and cut out the cores.
- 3
Shred cabbage.
- 4
Put cabbage and salt in large pan and mix with hands.
- 5
Gently pack into crock using a potato masher.
- 6
When crock is nearly full, cover with cloth, plate, and weight.
- 7
Check daily and remove scum.
- 8
When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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