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The Joys of Homemade Sauerkraut
It calls for 1 lb of salt for 40 lbs of cabbage (or 2 teaspoons
of salt for each pound of cabbage). Dispose of the outer leaves, core, quarter, shred the cabbage, and then mix it with the salt. Put it in a stone crock When it begins to ferment, skim off the scum, replace the cloth, and wash the plate or board each day. At 60°F (16°C), the fermenting process will take at least a month. A higher temperature will speed up the process, but the taste will not be as good. Once the fermentation is finished, you should heat the sauerkraut to 180°F (82°C), place it in canning jars, adding enough kraut juice (or a brine of 2 tablespoons of salt per quart of water) to cover it, and process it in a boiling-water bath. |
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