How do you make your kraut?
Pistolbob- sorry for the late reply, been busy in the garden. Did 30 more qts of green beans today. sauerkraut recipe is as follows- wash, quarter and core 20 lbs of cabbage, then shred it. I use an original kraut cutter. Once shredded, mix well with 1 and 1/8 cup of pickling or kosher salt. Pack tightly in a crock, glass jar, or food grade plastic bucket. Cover with cheese cloth (directly on kraut) top with a weighted plate so the juice comes up over the plate. Keep in warm spot for a day or 2 then move to a cool area (65*) for 5-8 weeks. Check daily and remove any scum that forms. There is nothing commercially made that compares!!