Its ready after 1 month of fermenting.
Into the cans
sealing the lid on the can
into the pressure canner
on to the stove, process at 5 psi for 8 minutes.
5 kg cabbage
250 ml coarse salt
select firm , mature heads of cabbage
remove outer leaves and any undesirable portions
wash and drain. cut into halves or quarters and core
use a shredder or sharp knife to cut cabbage in thin shreds
mix each shredded head with 25 ml salt and allow it to wilt
this allows the cabbage to be packed without bruising
continue shredding and salting until half of the cabbages are done
pack salted cabbage and juice in a clean earthenware crock
press cabbage down firmly and evenly.
Continue shredding and salting the rest of the batch
the cabbage should be packed only to within 6 to 8 cm of the top of the crock
cover cabbage with a damp , clean , thin cloth such as muslin
tuck the edges down against the inside of the crock so no cabbage is exposed
rinse cloth daily
place a double plastic bag filled with water on top of the cabbage
to seal the cabbage from air
when fermentation begins , remove scum daily, and replace wet cloth
wash outside of plastic bag and replace the water daily
continue this for 5 to 6 weeks until crock contents look and smell like sauerkraut.
If sauerkraut is to be stored at room temperature on the shelf ,
it must be processed as a home canned product .
prepare jars, lids and boiling water bath
heat sauerkraut to simmering
pack hot in jars, leaving 2 cm head space
cover with boiling liquid. Remove air bubbles
wipe sealing edge of jar Apply lid on rim
process in boiling water bath for 15 min for small ( 500 ml) jars
and 20 min for 1 l jars or process in pressure canner at 35kPa (5 lb. )
pressure for 8 minutes for either size jar
remove jars from canner. Cool . test for seal . label and store.
Ps. to make it pink I used 4 green heads of cabbage and two red heads. LOL