radishes 8 oz
beets 1 lb 12oz
Red Delicious red onions 2 lb 8 oz
cabbage 3 lb 8 oz
blueberries 8 oz
We made sauerkraut about 2 weeks ago, and I promised to post pictures with a recipe. So here it is. Finally!
|C. James was a very helpful cabbage crusher.|
|Here's the finished cabbage, 4 cabbage for 8 pounds.|
|Cabbage leaves form the cover.|
|The baggy is full of water. We're using it to weigh down the shredded cabbage. A close look at this picture reveals the white scum forming around the edges of the baggy. This is a picture of the kraut after about 2 weeks into the process.|
8 pounds of green cabbage (we used 9)
5 tablespoons kosher salt
4 teaspoons caraway (optional)
Makes about 8 pints
Quarter, core and thinly slice the cabbage. Then, working in batches (2 lb sliced cabbage per batch) work in the salt 1 teaspoon per batch. Squeeze and kneed the cabbage until its wilted and has released enough liquid to cover the cabbage. Pack the cabbage into a large container and repeat until finished. Cover the cabbage with leaves and place weight on top to hold the cabbage under the liquid. Let sit for several weeks then water-bath can or freeze.