Sauerkraut


We have been very busy with canning and sauerkraut preparation. We grew the cabbage in the garden and weighed 50 lbs of shredded deliciousness. I am always amazed at how sweet cabbage is out of the garden. I shredded small batches, salted each batch with 1 teaspoon kosher salt.
I pressed them into the crock and weighted the top of the cabbage with a plate. On top of the plate, I placed 2 quart jars filled with cold water. This extra step keeps the cabbage condensed and the brine seeps over the tops of the plate. I placed a sheet of cheesecloth on top of the crocks and fastened it with elastic. Now, we have to be patient and let nature do its magic!

Enjoy,

Margaret Alice

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