- Finely shredded cabbage
- Salt to taste
- 4 gallon stone crock
Select firm heads of cabbage. Remove all bruised, decayed and outer green leaves. Quarter and remove cores, wash and dry thoroughly before shredding finely. Shred either with a sharp knife or with a kraut cutter.
Place about 3 inches of finely shredded cabbage in the bottom of the crock. Sprinkle with about 1 Tbsp. salt. Do not use the free running iodized salt, but the medium coarse granulated salt. Pound with a wooden mallet or hammer, until juicy. Add another layer of cabbage, sprinkle lightly with salt and pound until juicy. Continue in this manner until crock is almost full. Stir the mixture from time to time while pounding and taste the juice. The amount of salt to be used should be governed by taste. Too much salt tend to harden the kraut.
Place a 2 inch layer of whole cabbage leaves on top of the kraut, cover with a plate and weigh down until juice rises to cover the plate. A glass jar filled with water, makes an excellent weight. Set in a warm place, about 70F to ferment for about 1 week. Fermentation is complete when the juice disappeares back into the kraut. The cabbage absorbs the juice when properly fermented. The kraut should be pack in jars and sterilized for 20 minutes. Or pack in containers and freeze.
The whole cabbage leaves on top of crock should be discarded, also any darkened cabbage, if any, under the leaves.