My cabbages are doing magnificently, despite the recent heat. With the help of my friend Scott, I coinverted 15 lbs of cabbage into saurkraut. Here is the recipe.
Cabbage was shredded in a food processor. 5 lb batches of shredded cabbage were sprinked with 3 Tbsp. of salt (non-iodized pickling salt), tossed to distribute the salt, and then allowed to stand 5 minutes until wilted. The cabbage was packed tightly into a large glass container, pressing with the bottom of a wine bottle until the released cabbage
juices rose to the top and covered the cabbage. This was covered with a dish plate, and the plate was weighted down with two quart zip-lock plastic bags filled with water. This will sit in the corner of our kitchen for 2 weeks, at which point it should be ready to eat. With refrigeration, the finished product will last a year. Alternatively, the kraut can be canned in a boiling water bath processor.
Cabbage was shredded in a food processor. 5 lb batches of shredded cabbage were sprinked with 3 Tbsp. of salt (non-iodized pickling salt), tossed to distribute the salt, and then allowed to stand 5 minutes until wilted. The cabbage was packed tightly into a large glass container, pressing with the bottom of a wine bottle until the released cabbage
juices rose to the top and covered the cabbage. This was covered with a dish plate, and the plate was weighted down with two quart zip-lock plastic bags filled with water. This will sit in the corner of our kitchen for 2 weeks, at which point it should be ready to eat. With refrigeration, the finished product will last a year. Alternatively, the kraut can be canned in a boiling water bath processor.