(This is a very simple recipe to make. You can make 2-3 quarts of sauerkraut from 1 head of cabbage. Add spices, such as garlic, dill seed, or juniper berries to the cabbage, if desired.)
Trim off the outer leaves of the cabbage and wash the cabbage. Trim off the central core. Thinly shred the cabbage. You can do this with a food processor using the slicing blade. As you slice the cabbage, measure out 9 cups into a large bowl.
Mix the cabbage with the pickling salt. Let stand for at least 2 hours. Rinse, drain, and rinse again. With water still clinging to the cabbage, pack into sterilized quart jars. Pack firmly and keep tamping down on the surface of the cabbage until liquid rises to cover the top of the cabbage. Leave at least 1" head space; more space is ok.
Wipe away any stray pieces of cabbage from the inside of the jar. Fit a piece of plastic wrap on top of the cabbage to exclude air from reaching the cabbage. Seal with a 2-piece metal canning lid, but do not tighten the screw band.
Store the packed jar in a room where the temperature stays at 68-72 degrees. This is the ideal temperature for fermentation. Check the sauerkraut from time to time and remove any scum that appears on the surface. There should be no scum forming if the plastic wrap is excluding air properly. Fermentation should cease after 2 - 6 weeks.
You can tell when the sauerkraut is ready. There will be no more air bubbles at the surface of the kraut, and the jar will not release a hiss of gas when you remove the screwband. The kraut will smell pungently pickled. It may taste too salty. If it is too salty for your taste, rinse the kraut before you serve it. If possible, do not rinse more than you plan to serve at one time. Store the sauerkraut in the refrigerator.
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 28437.5mg||981 %|
|Potassium 1367.5mg||36 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 26.4g|
|Protein 10.3g||15 %|
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Calories per serving: 200
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