Loading...Shared with me by a former co-worker. Absolutely delicious! Can be made in a food grade 5 gallon bucket. I do can mine after it’s ‘done’ in a boiling water bath.
Difficulty: Intermediate
Servings: bunches!
Ingredients
15 lbs. cabbage (weight as heads)
8 – 9 Tbsp. salt
30 cloves garlic (she puts in whole cloves – I chop mine)
5 medium onions, thinly sliced
7 Tbsp. caraway seeds
Directions
Grate or slice cabbage as thin as a dime, then layer in crock,
adding some salt, garlic, onions and caraway seeds to each layer.
(Distribute salt & other ingredients evenly on each layer)
Tamp down/pound firmily as you layer – layers should be 1 to 1 1/2
inches deep and you should have about six layers. Juice will begin
to form – you want the juice to be above the cabbage – add water if
needed.
Continue with traditional kraut recipe – use plate & weight or large
baggie filled with brine to top the crock to ensure the cabbage
stays below the liquid.
May be ready in as little as 10 days, depending on warmth of the
weather.
Categories: Boiling Water Bath, BWB Vegetables, Canning, Fermenting, Preserving
Submitted by: wvhomecanner on May 10, 2010
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