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.
·pure salt (canning salt) or
25 lbshredded cabbage-* make sure it is cabbage for kraut.
EQUIPMENT YOU WILL NEED
·krauthobel (kraut cutter)
·5 gallon or larger crock or clean bucket
·new tea towels (refered to as cloth in recipe)
3 qtjars, filled with water & lids on (for weights on plate)
·about 1 yd. of twine or something similiar
·large, heavy rubber band
2large stainless steel bowls or glass (no aluminum)
How to Make PEGGI'S STONE CROCK SAUERKRAUT- CANNED
- I feel I have to add this in before you start: If it's that time of the month for you,(internet picture. She's weilding a knife), better wait until it isn't. There is a rule of thumb in canning & it's not just an old wives tale. Never do corn, tomatoes or kraut during your menstral cycle. Your product will likely ruin. It's something to do with the chemicals in your body at that time. I know this to be true.
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.
- * When I say to make sure it is kraut cabbage; there are certain types that hold up better for kraut. Like there are certain cucumbers for pickling & ones for slicing. We use Stonehead & s are trying Copenhagen Market this year also.
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.
- Lift off weights and cover and cloth. Most of scum
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.
- In about 10 days to 2 weeks the kraut should be fermented. No white places on cabbage and no bubbling in jar. I also taste it. Shouldn't taste like fresh cabbage.
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.
- When kraut has fermented it can be left in crock until ready to use, or canned immediately. To leave in crock, remove all covers.
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?
- I used 11 1/2 heads medium Stonehead cabbage & it made 30# fresh shredded. It made 33 pints of kraut.
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.