PEGGI'S STONE CROCK SAUERKRAUT- CANNED
Peggi Anne Tebben
This is an old recipe also. It came out of a canning cookbook from 1914.
When I do kraut this summer, I will post pictures of step by step process & finished results. For now, I will just post a picture of the sauerkraut salad I made with it. SAUERKRAUT SALAD
I'm rating this as hard, because, if you've never done it, it will seem hard. After you have done it a few times, it will become easier.
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- pure salt (canning salt) or
- table salt
- 25 lb
- shredded cabbage-* make sure it is cabbage for kraut.
- krauthobel (kraut cutter)
- 5 gallon or larger crock or clean bucket
- new tea towels (refered to as cloth in recipe)
- dinner plate
- 3 qt
- jars, filled with water & lids on (for weights on plate)
- about 1 yd. of twine or something similiar
- large, heavy rubber band
- large stainless steel bowls or glass (no aluminum)
EQUIPMENT YOU WILL NEED
Also, when you wash the tea towels you are using, wash in with regular white clothes but don't use any type of fabric softener in the wash. Dry the towels by themselves & don't use a dryer sheet either.
That is if you are growing it yourself. If you buy it from someone & can't get the kraut kind, just get what they have. May just be somewhat softer outcome but will taste the same.
I usually never have to wash it. When you peel off the outer leaves, the inside is clean.
I have read not to do this in a food processor as the centrifical force bruises the cabbage. I did it this way once though & never noticed anything, but would rather do it right.
will come off with cloth. Use a spoon to remove any other. Wash and scald all utensils, including cloth & jars. With one hand, stir up the kraut in crock, bringing it up from the bottom too. Place clean towel, plate & weights back on kraut. Cover with towel & secure again.
Do this at same time every day. Even if you don't notice any white scum to speak of, do this every day. I use a fresh towel every day.
This is a picture of kraut on 10th day in crock. It is starting to look like kraut & the taste of kraut is starting to be there. I will give it at least one more day before canning. Must taste every day.
Seal crock by pouring a layer of hot paraffin over surface of kraut. If seal breaks, kraut must be canned within a few days.I don't recommend doing it this way now a days. That was only for convenience, I'm sure, back in the day. And, whose going to eat that much kraut at one time?
The general rule of thumb is 1# shredded cabbage makes 1 pint of kraut.
I used 6 large heads of Copenhagen Market cabbage & it made up 41# fresh which made 50 pints of kraut. This cabbage seems to make more juice than Stonehaed. The kraut from both held up beautifully. Will have to see over time how it holds up.