Ingredients
- 5 pounds green cabbage, shredded
- 3 tablespoons pickling salt
- 1 tablespoon juniper berries
- 2 teaspoons caraway seeds
- 1 quart water, in a sanitized glass jar
Directions
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
Prep Time: 15 minutes
Inactive Prep Time: 4 weeks
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By shearers_292736
Portland, OR
on October 29, 2012
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I have Alton cook book(Good eats 2 the middle years and used the recipe. It says to fill a plastic bag with water and 1 1/2 t. PICKLING salt this is important ladies you cannot use just any old Salt. Anyway old recipes call for a piece of muslin so I used a cotton square on top of the cabbage and the plastic bag which sealed it completely and when I was ready to process it there was no undesirable layer to be removed it used it all! The results were perfect. My daughter did the same but used a layer of good old plastic wrap then the bag. Same results. I put the kraut up in pint jars with water bath method 20 min. processing time.
By yotigirl
on August 15, 2012
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This recipe is very good. Some of the reviewers said they used trash bags with water to weigh down the cabbage. The plastic bags need to be food grade which trash bags are not. Also instead of plain water a brine solution would be better in case of leaks the cabbage will not be diluted.
By dajfuller@comca...
on January 06, 2012
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I used this recipe in a 15 Qt crock. I did allow the fermentation to go longer than 4 weeks and kept tasting it until it was the kraut sourness I was looking for. I did can it up in pint and quart jars following a cold pack, hot bath method so i could easily ship as Christmas gifts.
The most difficult part of this recipe is the prep of the cabbage. The rest was very easy and I look forward to cabbage season to arrive again so we can make more. My list of friends and family waiting on more gifts has grown, perhaps 30 Qts next time.
Enjoy!
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